This Year's Eggnog
Hail came unexpectedly last night. The winter, it would seem, is upon us early this year. 'Tis a grand season to stay inside and hide away from the gloom and chilly that has lately borne down on us without relent. The sun rises around 6:30AM and sets around 4:30PM. And it will only get darker.
As a toast to the dark days of ever-lengthening winter, I offer you my own recipe for a concoction guaranteed to offend religious fanatics and other teetotalers, and bring joy and a warm glow of the cheeks to all the rest. The alcohol content is necessarily vague, as there is a considerable variety between persons as to what is delicious or even tolerable.
This Year's Eggnog
- 6 yolks (separated from the whites)
- 2/3 cup raw-ish sugar (they call it 'kibi' sato around here--it has a lot more personality than the plain white stuff)
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 2 cups milk
- 1/2 cup cream
- Less than 1/8 tsp salt (optional)
Up to a entire bottle's worth (as much as you like) of any combination of the following:
- Rum (light or dark)
The Thickener (before serving)
The 6 egg whites separated from the yolks above
Another 1/2 cup cream
More grated nutmeg, to garnish
1. In a large bowl, whisk the egg yolks and sugar until creamy.
2. Add everything else (except the ingredients listed under The Thickener) and stir it up.
3. Pour it all into a pitcher and let it sit in the refrigerator. Apparently, the longer it sits, the more 'mellow' becomes the flavour.
(I have heard cases of the stuff lasting a year or more like this, but I've never had any in my refrigerator for more than two weeks.)
Egg whites can apparently be frozen for a long time. Thaw them out in the refrigerator the day before serving.
Whip them up with the additional cream until the mixture gets thick and 'stiff'. Then whisk this mixture in with the combined Foundation and Booze (gently!) and serve in glasses, with nutmeg sprinkled on top.