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Eggnog

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A few weeks before I began this blog three years ago on Christmas day I woke up to try my hand at Eggnog, something that has never traveled as far south as New Zealand’s borders. In the warmth of summer, opening the fridge to this creamy custardy brandy delight made me question why, with all the advances in society, this isn’t available everywhere all year round.

I say this despite having one-and-a-half tumbler glasses of these and soon going to bed made me realize this was too much in the span of five minutes with my ten-year-old self reflected in the darkness with thoughts of ‘when will I learn?’ running through my mind. Drinking beverages slowly has never been a forte of mine, and somehow I’ll never learn the lesson despite several head rushes the way I leave my body not liking dairy.

Let’s not forget the time I filled myself so efficiently and effectively with limeade that the only way to get over the ill feeling was to lay on the ground groaning. Yes, drinking beverages really slowly is something I have not yet mastered, any tips welcome.

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Eggnog has an interesting history as it’s roots are in England, however, when it was transported to the new land and this particular free land flowed with milk, it was embraced by the land of America and the twist of adding rum instead of wine (a solid improvement I can only imagine) making this drink synonymous with America. Let’s not get into where the name comes from as that’s an entirely different issue, but click here for a nice read when you’re full on this perfectly creamy drink.

Eggnog
Adapted from Baking=Love
Serves 4

Ingredients:
2 cups whole milk
4 cloves
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
6 egg yolks
1/2 cup superfine/caster sugar
1/2 cup brandy
2 cups cream
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Directions:
Place the milk, cloves, vanilla extract and cinnamon in a pot over low heat until the milk begins to bubble.

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Meanwhile, whisk the egg yolks and sugar in a glass bowl until pale and fluffy.

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Whisk a ladleful of the milk into the eggs at a time and combine until all the milk has been added.

Boil a kettle and pour into a large pot on medium heat, placing the egg mixture on top (ensure the bowl doesn’t touch the water), stirring constantly until it is thick enough to cover the back of a spoon (approximately 10 minutes).

Remove from the heat and allow to cool fully for an hour.

Remove the cloves and add in the brandy, cream, extract and nutmeg stirring until well mixed.

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This is best served chilled after allowing the flavors to infuse overnight.

Serve.

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Eggnog

Serving Size: 4

Eggnog

Ingredients

  • 2 cups whole milk
  • 4 cloves
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 6 egg yolks
  • 1/2 cup superfine/caster sugar
  • 1/2 cup brandy
  • 2 cups cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg

Instructions

  • Place the milk, cloves, vanilla extract and cinnamon in a pot over low heat until the milk begins to bubble.
  • Meanwhile, whisk the egg yolks and sugar in a glass bowl until pale and fluffy.
  • Whisk a ladleful of the milk into the eggs at a time and combine until all the milk has been added.
  • Boil a kettle and pour into a large pot on medium heat, placing the egg mixture on top (ensure the bowl doesn't touch the water), stirring constantly until it is thick enough to cover the back of a spoon (approximately 10 minutes).
  • Remove from the heat and allow to cool fully for an hour.
  • Remove the cloves and add in the brandy, cream, extract and nutmeg stirring until well mixed.
  • This is best served chilled after allowing the flavors to infuse overnight.
  • Serve.
  • Notes

    Adapted from Baking = Love

    http://roamingtaste.com/eggnog/

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