Homemade eggnog is richer and fresher than store-bought, and can be made traditionally or pasteurized. Freshly made eggnog tastes different and may convert non-eggnog lovers.
Eggnog is a popular treat that is very easy to make at home. The difference between homemade eggnog and store-bought eggnog is quite significant, and you might want to try. You can also turn eggnog into an interesting family project, as packaged eggnog is so ubiquitous that many people aren’t familiar with the steps to making it at home.
Many people find the rich flavor of eggnog more palatable in eggnog that has been made at home, as home-made eggnog tends to be higher in flavor, and the flavor is also distinctly fresh. People who don’t like eggnog might also consider trying a taste of freshly made eggnog, since it tastes radically different from what comes in a carton.
There are two approaches to making eggnog, depending on whether or not you want to pasteurize it. Both recipes include eggs, cream, sugar and nutmeg and can be further flavored with rum or brandy. Traditional eggnog includes raw eggs, which raises food safety concerns for some people. If you don’t have a reliable source of high-quality eggs, you may want to consider pasteurizing your eggnog, especially if your guests include children or pregnant women, who may be more susceptible to foodborne illness.
To make eggnog the traditional way, start by washing six eggs thoroughly, to remove dirt and bacteria from their shells so the eggs aren’t contaminated when you open them. He cracks the eggs and separates them, setting the whites aside and beating the yolks with a pound (.22 kilograms) of powdered sugar, or about half a box. The yolks should turn pale yellow, at which point you can add a cup of liqueur if you like. Add four cups of whipped cream to this mixture and set aside, covered, while you beat the egg whites until stiff and dry. Fold the yolks into the whites and serve immediately, sprinkled with nutmeg.
Many people find that allowing the yolks to sit can help reduce the flavor of the eggs, which some people find undesirable when making eggnog. If you choose to do this, cover the eggs and refrigerate them. The flavor of nutmeg can also be greatly enhanced by using freshly ground or grated nutmeg. The above recipe makes about 30 small servings, though many people prefer larger glasses despite the large calorie load.
To make eggnog with pasteurized ingredients, whisk 12 egg yolks together with one and a third cups of sugar and two cups of milk and cream. Heat this mixture over low heat in a large heavy saucepan until the mixture has curdled, but do not allow it to boil or curl. Pour from skillet into a large bowl and add one cup each of the milk and cream, stirring to combine. Chill the eggnog and serve with nutmeg or spirits, if desired.
When making eggnog, keep in mind that it tastes fresh. Unpasteurized eggnog should be made just minutes before people consume it, so that = fluffy egg whites keep the mixture light, frothy, and flavorful. If you make pasteurized eggnog, it should chill for several hours in the refrigerator, but should ideally be eaten within 24 hours.
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