Wednesday, December 24, 2008

Merry Christmas .. *hic*!

Okay I haven't tried this yet, its currently "chillin" in the refridgerator. But here is a pretty good looking eggnog recipe for those of you who might like you some 'nogg. I'll let you know if its any good after it's 1-2 hour chilling time ... okay 3-4 hours if it's really good and turns out I need a nap afterwards.

And THIS is the reason I've recently bought some rum, NOT for long distance tech support with a certain blog site .. cough, Jenn, cough :)

Indulgent Eggnog Recipe
6 eggs
2 + ½ cups heavy whipping cream
2 cups whole milk
1 cup caster sugar
½ cup brandy
½ cup dark rum
½ teaspoon vanilla extract
½ teaspoon nutmeg, ground or grated (fresh is best)

Rob's note: First a word on what the heck is caster (or castor sugar). Its very very fine sugar, from Britain, that mixes well with cold beverages, meringues, etc. It is sold here in the US sometimes as "superfine" sugar. I know this not because I'm so smart but because I looked it up. So I'll save you all that heavy clicking. You can make your own caster sugar from regular granulated sugar by crushing it or chopping it in a food processor. Now don't you feel smarter?

Begin with pre-chilled ingredients for the greatest end result.
In a medium bowl, beat the eggs together hard until they're very frothy.
Add sugar and continue beating.
Sprinkle in nutmeg and vanilla.
Continue beating.
A little at a time, add in the whipping cream, continuing to beat.
Again, only a little at a time, beat in the milk.
Finally, beat in the rum and brandy.
Give your arms a break from all that beating by putting the eggnog in the fridge to chill for 1 – 2 hours.
Serve cold.
Yields: 1 1/2 quarts (approx)

1 comment:

Jennifer said...

Um, frankly I am surprised you have any rum left for the "nogg" after the tech support... But you are a brave man, you walked a woman who is definitely not techie, through a technical process long distance and lived to tell the tale!