December 19, 2009
A fresh-tasting blend of cold milk, cream and eggs seasoned with sugar, vanilla and nutmeg and spiked with dark, rich liquor, homemade eggnog is a far cry from the cloying, chemical-laden stuff that comes from cartons. And the biggest surprise? It's quick and easy to prepare.
(This makes 2 drinks)
1/3 cup heavy whipping cream
1 1/2 Tbs granulated sugar (can be adjusted according to taste)
1/8 tsp vanilla extract
a pinch or so of freshly grated nutmeg
1/3 cup milk (I used 2 percent)
1 1/2 ounces of quality dark rum (bourbon would work well too)
For best results, measure out all ingredients in advance and make sure the milk, cream and egg are well-chilled. In a blender, beat the egg until frothy. Then beat in the sugar, vanilla, nutmeg, and liquor. Slowly pour in the milk and cream while the blades are still in motion. (If your machine has a detachable measure/fill cap in the center of its lid, pour the liquid ingredients in through this small opening to minimize any splattering.) When all ingredients are thoroughly combined, pour into small cups or glasses and garnish with grated nutmeg. Use any leftovers for French toast the next morning.