Sunday, January 03, 2010

Creamy Christmas Eggnog

I thought I'd pause between picture-heavy posts to share with you a favorite recipe that I only just last week tried for the first time in Asia. The problem before was not a lack of ingredients or the difficulty of the recipe. So why didn't I make it before? I'll be upfront with you: I had a hang-up regarding this recipe. It contains raw eggs.

Now, in the States, raw eggs may seem a little scary, and most people avoid eating them. But here, they seem MUCH more scary. Our eggs usually arrive fresh from the hen, usually speckled with a little poo for good measure. I have no idea how much they're handled, what the standards are for raising the hens that laid the eggs, or anything like that. They also don't come in a cute, handy carton (unless you buy organic eggs, which, since the organic industry is not well regulated here, who knows if they're organic or not!). They're sold on the side of the street and even in grocery stores in big plastic crates, all piled on top of one another. It took me a long time to get used to buying eggs in a plastic bag. But, if you don't buy too many and you don't buy too many other items, you can usually get them home safely.

But, I decided that I would take the risk of salmonella (online research assures me it's a small risk) and make this eggnog which is a recipe I got from my Aunt Bonnie ages ago. It is absolutely delicious! After I made it, my first sips were tentative, but after hours passed and I felt fine, I had a little more. It's wonderfully smooth, with absolutely no "raw egg" taste, beautifully creamy and full of flavor from the nutmeg. We have now safely and happily consumed two batches! (Note to self, though: when making it into an eggnog latte, heat gently. I zapped it too long and it cooked the eggs, turning it into eggnog soup!)

So without further ado, here's the recipe. You'll be enjoying eggnog in less than 10 minutes.

6 eggs
1/2 cup sugar
3 cups milk (I used whole milk)
1 Tbsp vanilla extract
1 tsp nutmeg
1/2 cup whipping cream, whipped (or partly whipped if your hand mixer is so pathetic it cannot whip cream in 10 minutes! I finally gave up!)

Beat eggs until foamy. Gradually add sugar. Beat until thick and lemon colored. Reduce speed, gradually add milk, then vanilla, then nutmeg. Beat until combined. Chill thoroughly. To serve, stir in whipped cream and sprinkle with additional nutmeg.

Enjoy a cool, creamy cup in these January days. Or warm it, gently, and add to a cup of coffee. Simply delicious!


sandra said...

I love eggnog! We made a 24 yoke egg nog this year. YUM. I think I gained 3 pounds just from the nog. Ugh the holiday weight!

Anonymous said...

From what I understand, eggs stay fresher, longer, if they remain unwashed -- even if there is a little poo on them. If you wash your eggs at home, you'll notice a slight film on them. This is what keeps them fresh, even without keeping them cool in the fridge. We eat raw eggs regularly in yogurt smoothies to add some extra protein. No one has gotten sick yet:)! Your nog recipe looks great, we'll have to give it a try.
Are you all still on track to be in the US in the next couple of months or so? If you are, we'd love to get together, or "do lunch" again.
Rebecca VE