DIY Christmas: Egg Nog From Scratch
If gingerbread and peppermint are the official flavors of Yuletide, egg nog is its go-to drink. Custardy, spiced, spike-able, this creamy concoction has been a wintry staple dating back to its origins in medieval England. ShopRite’s dairy shelves are lined with premade pints, but there are benefits to making the treat from scratch—mainly, controlling the sweetness and viscosity.
This recipe makes enough for a party of eight. Halve it to sip during a quieter family afternoon of decorating and gift-wrapping. Don’t wait for Egg Nog Day (aka Christmas Eve) to whip up a batch. It’s easier than you think.
A note about egg nog ingredients: For the best taste, whole milk is recommended, but you can use 2%, 1% or nonfat if you’re looking to cut calories and fat. Also, because raw eggs are utilized, we employed Davidson’s Safest Choice pasteurized eggs, widely available at local ShopRite stores.
For egg nog with a more liquid consistency:
For egg nog with a thicker consistency:
Proceed as above until step 3. Heat the milk, heavy cream and nutmeg in a saucepan until the contents are at a low boil and the mixture reaches the thickness you prefer. Remove from heat, then temper the egg mixture by whisking in the hot mixture a teaspoon at a time, so you don’t scramble the eggs. After you’ve incorporated ¼ cup or so, slowly whisk the rest of the milk mixture into the eggs. To thicken the consistency further, whisk in an extra cup of whipped cream, sweetened or not, according to your taste. Refrigerate; once chilled, pick up the above recipe from step 4.
Finally, serve your surefire-hit drink with a dash of egg nog lore. The “nog” is believed to derive from the Middle English word “noggin,” a carved wooden mug. Happy sipping!