There are the best of noggs… There are the worst of noggs…
My friend Adam got me thinking about eggnog the other day, and the way he was talking, I don’t think he’s ever had the pleasure. Shocking I know! Well, when I introduce something to someone for the first time, it has to be the best version possible. The best eggnog is traditionally made, from scratch. Eggs whipped with sugar, and cream into a frothy and delicious drink. Once you see how easy and amazingly delicious it is to make your own, you’ll never be able to love those commercialized cartons of nogg flavored milk that have ingredients you can’t even begin to pronounce. Like many recipes we’ve adopted from over the pond, eggnog started out as a drink that only aristocrats could afford. Since most colonists owned their own chickens and dairy cows it became no big thing for them to whip up a glass of eggnog whenever they got the whim. Replacing the expensive sherry with cheaper rum imports from the Caribbean, also aided in spreading this delicious drink to the American masses. Nogg, in fact was on George Washington’s menu every night! Because of the insane amount of calories associated with a glass of eggnog, I would not recommend more then the occasional indulgence. My Grandma adapted this recipe from a Good House Keeping magazine a million years ago, it brings back so many holiday memories, and I think its a delicious way for you, and Adam, to start your family eggnog traditions. Rum Optional.
Grandma Nancy’s Nogg
3 eggs beaten
1/3 cup sugar
2-1/2 cups milk
2 teaspoons vanilla paste
1 cup heavy cream
3 tablespoons powdered sugar
1/2 cup rum (optional), or 1 teaspoon rum extract
1/8 teaspoon ground nutmeg or cinnamon
Combine beaten eggs and sugar in a saucepan, whisking together. Add milk. Cook mixture over medium heat, do not let oil or simmer and stir constantly, for about 10-15 minutes. Remove from heat and stir in vanilla. Place the saucepan inside a large bowl filled with iced water and stir until mixture is cool. Refrigerate.
Next, use a mixer(or whisk) to combine heavy cream and powdered sugar. Beat until stiff peaks form. Stir in rum or rum extract, then fold this whipped cream mixture into the cooled custard. Pour eggnog into serving bowl, or ladle into individual glasses and sprinkle with nutmeg,(or cinnamon)