Everyone has probably, once or twice in their lives, heard about this popular Christmas drink. It’s more common throughout Western countries such as the US and Canada and is usually associated with the winter season (e.g. Thanksgiving, Christmas, and New Year). But not everyone has had the chance to score delicious homemade ones.
Eggnog is traditionally a sweetened dairy-based beverage made with milk and cream, sugar, and beaten eggs. Some might even throw in a little liquor (brandy, rum, or whisky). It’s almost like a yummy dessert after a huge Christmas meal or something to hold in your palm, sipped slowly while sitting next to a fireplace. Ah, so warm and fuzzy.
And we’ve taken the liberty to source an easy eggnog recipe for those of you who want to make it a part of your Malaysian Christmas tradition. Tried and tested!
You will need:
4 egg yolks
1/2 cup sugar
2 cups milk
2 whole cloves
A pinch of cinnamon
1 cup cream
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 tablespoon each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
*4 egg whites (optional)
1. In a large bowl, beat egg yolks until they become lighter in color (can whisk by hand or use a mixer for this). Slowly beat in the sugar, whisking until fluffy.
2. Combine the milk, cinnamon, and cloves in a thick-bottomed saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling.
3. Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.
4. Cook on medium heat, stirring constantly with a wooden spoon, until it begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.
5. Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.
Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.
Makes 1 quart. Serves 4 to 6 people.
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