How to make homemade eggnog?


Oh, eggnog, you diabolical seasonal treatment. We love you in our morning latte. We love you before you go to bed. You made the most delicious French toast, even our favorite cake to send you love notes. Is there anything you can’t do? Really?
During this holiday season, I say we skip the boxes and additives that the stores buy, and then put our eggnog in the old-fashioned way: with real eggs. It’s incredible. It’s not easy to do. As long as you have eggs, sugar, milk and cream in your refrigerator, you can have eggnog at any time. Here is a step-by-step recipe to guide your eggnog happiness.
The homemade eggnog is first thickened with egg yolks, and then gives more texture by folding the beaten egg whites. Those egg whites will be heavy, and overly rich drinks will become more fresh and decadent. If you want to make it thicker or more creamy, play with the ratio of whole milk and thick cream, add more cream, some extra body and plenty.
As for the shelf life, if your family is my stuff, the remaining eggnog is rarely a problem. According to the amount of wine you add, eggnog will remain for several days.
Raw egg and egg yolk milk.
It is called eggnog because it usually contains eggs. And, traditionally, these eggs were born. Traditionally, eggnog has been aged with wine for several weeks, which sounds crazy until you realize that it is a preservative and disinfectant. Laboratory experiments at Rockefeller university have confirmed that bacteria, including salmonella, rarely survive alcohol.
Think of it this way: eggnog is another way to store seasonal rewards. Eggs and milk are gathered at the peak of their season – summer – with alcohol, until they are scarce in history – winter. In fact, the resulting preservation of the drink became an addictive holiday celebration and the boosh was a thrifty home victory.
But even if you don’t get your eggnog as old as the victorians, the same Rockefeller lab is sure that the risk of foodborne illness is small. I suggest using the freshest organic eggs you can find. If you need to be careful with raw eggs, you can also use pasteurized yolks and white wine, or boil egg yolks on the stove.
Aging your eggnog for a short time will remind you of its taste and texture. The eggs, the cream and the wine’s unique flavors blend together, even in the fridge for a day or two, making the cup smoother and more balanced. The protein in the egg also starts to thicken, giving eggnog a special spoon coating thickness.
If you want to try to use alcohol for more than a few days, I recommend using two dairy products with one portion – half of the milk and cream in the recipe. If this is too much for your taste, you can add some extra cream to the service.
Raw egg: this recipe contains raw eggs. Use very fresh organic eggs if possible. Please note that eating raw or undercooked eggs increases your risk for certain foodborne diseases, especially if you have medical conditions.
Hard-boiled eggnog: if you want to boil them, follow these instructions. Heat the milk and cream in a saucepan over medium heat until it begins to bubble on the edge. Meanwhile, stir the yolks together in a bowl. Slowly pour the warm milk into the egg, then place the mixture back into the medium temperature, continue to cook, gently stirring, until thickened into your favorite eggnog. Take or refrigerate for 3 days immediately before serving. For extra thickness, lift 1 cup thick cream and fold into eggnog before serving.
Even richer eggnog: play with full-fat milk at will, keeping 3 cups of total dairy products. Heavy cream will make your eggnog thicker and more creamy. As you age, poached eggnog will continue to thicken in the fridge.


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