Tuesday, January 4, 2011

Nog-alicious

That's the only word I have to describe this homemade egg nog. Or delicious. Or comforting. Or delicious. Anyway...when I was planning my annual holiday brunch (3rd year running, got 31 people crammed in my apartment this year!) a few weeks ago, I decided it would be really impressive cool if I made homemade egg nog that people could drink hot with coffee (Starbucks latte style) or spike with rum/bourboun if they wanted. Hilariously, one of my brunch attendees accidentally mistook the nog for gravy (?) and put some on her plate next to her bacon-egg casserole and french toast...but whatever! It turned out so well that I made it again a few days ago, this time just for myself.

This mug was a Christmas present from my mom. She has me pegged pretty well :)

Adjustments I made from her recipe over at Mommie Cooks! - I lessened the sugar to 1/3 cup instead of 1/2 cup, added a pinch of cloves, and used 1% milk instead of whole milk. Next time I think I could even sub 1/2 and 1/2 or light cream for the heavy cream, and I don't think the texture would suffer. This recipe is creamy and rich, but not too overwhelming.

Fun fact: Egg nog = crème anglaise. (More or less. Did I just blow your mind?)


2 comments:

  1. That egg nog tasted pretty good as a french toast casserole topping!
    it was like egg nog french toast ~ nom nom nom ~

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  2. No, but Maddy (Jenn's bro's girlfriend) did share the fact that you can make your own peanut butter at whole foods with any number of their peanuts. Definitely going to give that a try the next time we swing by for a nice glass of wine!

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