This recipe was given to me the other day by a friend of mine and I have to say it’s absolutely delicious! Eggnog (first recorded in the 17th century) was a trademark drink of the upper class in England. In those days the average Londoner rarely saw a glass of milk as farms belonged to huge estates. Those who could get milk and eggs to make eggnog mixed it with brandy, Madeira or sherry. Eggnog became more popular in North America as farms and dairy products were plentiful (as was rum!). For more on the history of eggnog, click here. Christmas eggnog was always a family tradition in our home and I love how the first sip of eggnog brings back a flood of Christmas memories!
12 cups milk (can use skim or 2% milk)
1 1/2 cups sugar
3 tablespoons cornstarch
pinch of salt
12 eggs separated (whites refrigerated)
1 tablespoon nutmeg
1 tablespoon vanilla
In a pot, heat 12 cups of milk until almost scalding. Mix together sugar, cornstarch and a pinch of salt. Whisk sugar mixture into the milk to dissolve. In a bowl, beat egg yolks and add a half of a cup the hot milk mixture to the yokes. Mix to combine then pour this back into the remaining milk. On medium low heat, cook until the milk thickens a bit. A word to the wise; too much heat will scorch it and too little heat will make the milk a little thin. Cooking the eggnog too long will make it a very thick consistency.
When the eggnog is cooled, add 1 tablespoon nutmeg and one tablespoon vanilla. Before serving, beat the egg whites and fold into the eggnog.
The Culinary Chase’s Note: Silky and delicious! The addition of the beaten egg whites makes this eggnog quite light in taste.