Recipe: Tasty Eggnog for Two (or Three)

Eggnog for Two (or Three). Eggnog (/ˈɛɡˌnɒɡ/), also spelled egg nog or egg-nog, and historically also known (when alcoholic beverages are added) as milk punch or egg milk punch, is a rich, chilled, sweetened. So whether you're caroling, or sitting by an open fire, make yourself an Eggnog and enjoy the Holiday season. Eggnog, or egg nog, is a sweetened dairy-based beverage traditionally made with milk and/or cream, sugar, and whipped eggs (which gives it a frothy texture).

Eggnog for Two (or Three) But if you don't drink all of it at your Christmas party, there's no need to toss away the leftovers. Eggnog is most commonly believed to have roots in a medieval European Vegan takes on eggnog, which are sold under names like Nog Almond Milk, tend to be lower in calories. One very informal study conducted by two microbiologists found that the alcohol content in spiked. You can cook Eggnog for Two (or Three) using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Eggnog for Two (or Three)

  1. Prepare 2 of Fresh eggs – separate the whites and yolks so you have 2 whites and 2 yolks.
  2. Prepare 240 ml of Whole milk (1 cup).
  3. It’s 120 ml of Heavy cream (1/2 cup – sub milk for lighter version).
  4. You need 4 tbsp of Sugar, more to taste.
  5. It’s 1/2 tsp of Vanilla.
  6. You need 3 Tbsp of Bourbon or rum (i love cointreau too!).
  7. Prepare 1/2 tsp of Nutmeg.
  8. You need 1/4 tsp of Ground cloves (optional).
  9. It’s Dash of Cinnamon.

This deliciously creamy eggnog recipe is a little taste of Christmas history. George Washington, the first American president, even made his own eggnog, and is very clear about ageing it for a few days to let the flavour mellow. Eggnog is a beloved holiday beverage for some and reviled one for others, but it might actually be safer to drink a few weeks after you make it. If you find yourself with leftovers this holiday season, when should you throw it out?

Eggnog for Two (or Three) instructions

  1. Separate the egg whites and yolks into two separate large bowls..
  2. With a whisk or mixer, beat the egg yolks until they start to lighten in color. Then, gradually add 3 Tbsp of sugar, mixing it in until it dissolves..
  3. Add the milk, cream, bourbon (and Cointreau if using) and nutmeg and stir to combine. I prefer mine less sweet so taste and add more sugar if you like. Set aside..
  4. In the other bowl, beat the egg whites until foamy and "soft peaks" form (that means the little peaks that form when beating start to form, but will still melt back into the mixture)..
  5. Gradually add the 1 tablespoon of sugar and beat until stiff peaks form (= the egg white peaks will stand up on their own without melting back into the mix)..
  6. Fold the egg whites into the rest of eggnog. Serve into cups and dust with cinnamon and more nutmeg to taste..

The answer is all in the booze content (hint: the boozier the better!). You can add bourbon or rum to any store-bought eggnog, but that's like getting the ubiquitous whiskey and Coke. Candy Cap Eggnog by Executive Chef Kory Stewart at Americano, San Francisco. We will be looking forward to your comments. Like if someone did an imitation of eggnog, but didn't quite get it right.

Check Also

Recipe: Yummy Pork Ribs Noodle

Pork Ribs Noodle. My pork rib noodle soup is SUPER EASY to make, simple yet …