You can add all kinds of flavours to this classic holiday drink. Try grating your own nutmeg, or adding brandy, rum, instant coffee, or even vanilla ice cream to this recipe. With so many options, the 12 days of Christmas won’t seem like enough time to try them all!
1/3 cup liquid honey or sugar
1/8 tsp salt
4 cups trim milk, divided
1 tbsp vanilla extract
Optional flavourings (see Tips)
- Whisk eggs, honey and salt in large saucepan. Gradually add 2 cups (500 mL) milk. Cook and stir over medium-low heat untilvmixture coats back of spoon, 12 to 15 minutes. (Do not let mixture boil.)
- Pour into a large heatproof bowl; stir in remaining milk and vanilla. Place bowl in ice water, stirring frequently, until mixture isvcool, about 15 minutes. Cover and refrigerate for at least 3 hours.
- When ready to serve, whisk in flavouring if desired.
Tips: Try adding these flavouring suggestions to prepared, cooled eggnog:
Stir in 1/2 to 1 cup (125 to 250 mL) rum or brandy or a combination of both.
Stir in 1-1/2 tsp instant coffee granules dissolved in 1 tbsp of hot water or 1 to 2 tsp of rum extract.
Stir in 2 cups softened vanilla ice cream and blend with whisk or mixer.
Eggnog may be covered and stored in the refrigerator for several days.
To serve, keep eggnog on ice and serve within two hours.
For a creamy eggnog, fold in 2 cups (500 mL) whipped cream or whipped topping.
CREDIT: Recipe and Image courtesy of Egg Farmers of Canada.