Eggnog seems to be a little like fruitcake at Christmas - either you love it or you hate it. Why not try it a different way?
Personally, I'm one of those eggnog lovers. I'll even drink the store-bought stuff, although homemade is world's better. (I'm a little undecided on the fruitcake, though.)
I've been a fan ever since my first attempt back in college at making it myself. It was a reasonably successful attempt, even though we had a little bit of a problem reading the recipe - instead of using brandy or rum, we used brandy and rum. Ooops. (It was still awfully good.)
I've probably tried and/or tweaked a dozen recipes since then, and find myself continuously looking for a new variation. This year, it's a warm version. How yummy is that?
Hot Egg Nog
- 1 quart milk (you can use skim, but come on, it's Christmas)
- 4 eggs, separated
- 1/3 AND 1/4 cup sugar
- 1/4 tsp. salt
- 1/2 cup bourbon OR rum
- grated nutmeg
Heat milk until small bubbles form, but do not let boil
Beat egg yolks with 1/3 cup sugar until light and fluffy. Add the salt and hot milk and mix well. Place over low heat, or heat in a double boiler over hot water. Cook, while stirring, until mixture thickens - watch carefully, because excess heat or overcooking will cause it to curdle. Beat the egg whites until stiff, gradually adding 1/4 cup sugar. Fold the egg whites into the hot milk mixture, and stir in the liquor. (Trust me, bourbon or rum, not both.) Serve hot with a dash of nutmeg.
