By Sharmini Jayawardena
This eggnog serves 2 persons. You can double the quantities for more.
Although a serving of eggnog is only half a cup, a usual beverage serving is one cup, for eggnog.
Using pasteurized eggs in your eggnog can reduce the risk of salmonella.
Eggnog tastes better after sitting for at least 24 hours. The tastes blend better, much like a delicious soup. Some individuals even consume eggnog that has been “aged.”
For aged eggnog, “move your eggnog to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still. In fact, there’s nothing that says you couldn’t age it a year, but I’ve just never been able to wait that long. And yes, you can also drink it right away.”
While eggnog can be hot or cold, its consistency should be thick and creamy. Eggnog shouldn’t be runny.
For the shelf life of eggnog, here are some pointers:
“Though eggnog is essentially a dairy product, it lasts longer than other products made from milk.
Your can extend the shelf-life of your homemade eggnog by always ensuring that the eggnog is stored in the fridge. Even in the refrigerator, you should never keep it in the side space of the door.
The temperature fluctuates a lot in the corners and remains stable in the middle. Hence, store the eggnog deeper within the fridge. Preferably, choose a space on the inside at the back end of the shelf.”
Serve in mugs or cups topped with a little extra nutmeg grated on top.
3 free range eggs
⅓ cup or 75 gm white sugar (I used brown sugar)
½ cup heavy cream
1 cup whole milk
½ tsp Ceylon cinnamon powder
½ tsp nutmeg powder
1 tsp vanilla extract
Rum or brandy (optional)
Whisked egg white (optional)
1.Tap to create a small incision on the pointy side of the egg to make a small hole there. To separate the yolk from the white pour the white of egg through this incision into a bowl. Place the yolk and egg white in two separate bowls. Continue to do the same with the rest of the eggs.
2.Add the sugar to the egg yolks and whisk until it has a silky smooth texture.
3.To make a cup of whole milk, add 6 tbsp of powdered full cream milk and 1 cup of water in a bowl and mix well.
4.Pour the milk into a heavy bottomed pan along with the cinnamon and nutmeg powder and heat the milk, making sure not to boil it.
5.Remove from fire and carefully add the milk to the egg yolks and sugar mixture, whisking constantly until it forms a smooth consistency. Set aside.
6.Whisk the egg whites until it becomes a smooth foam. Do not allow peaks to form.
7.Add the heavy cream to the egg yolk mixture and pour it into the heavy bottomed pan. Return the pan to the stove to heat the mixture. Do not boil.
8.Remove the pan from the stove. Whisk in the vanilla extract and sprinkle some fresh nutmeg powder.
9.At this point you can add rum, brandy, whiskey or bourbon if so desired.
10.You can carefully fold the whisked egg white foam into the mixture. (I made the mistake of whisking it for far too long. Due to this I had to vigorously whisk the mixture and not fold the egg white into the mixture.)
10.Let cool. Pour into jars and store in the refrigerator for about 2-3 weeks.
Here’s what appears from my egg tray 🤪