If you’ve never tried homemade eggnog before, it’s time to start. It will be hard for you to drink the cloying supermarket version afterward. This is a variation of Bon’s recipe that I make for Janzy (his fave) and her when it’s their turn to come to Calgary for Christmas. It’s an easy, cooked version of eggnog in case you are worried about raw eggs. The hardest thing about this recipe is to not overcook it and have it turn into scrambled eggnog, as I did when I got careless and cocky after making it so many times. Just be patient, use low heat, always use a strainer and you’ll be rewarded. And to quote Bon, throw a cinnamon stick in it and call ‘er Christmas! -Steph McVox
• 4 large eggs, room temperature
• 3/4 cup sugar
• 1/4 tsp freshly grated nutmeg or 1/2 tsp “pre” ground nutmeg.
• 1 cinnamon stick
• 4 cups milk, low fat okay
• 2 tsp vanilla extract
• 1 cup dark, spiced rum or bourbon (optional)
In a large bowl, whisk together eggs and sugar until all of the sugar is dissolved, about 2 minutes. Whisk in nutmeg and milk.
Pour mixture into a large saucepan and turn heat to medium-low. Add cinnamon stick and bring eggnog barely to a simmer, whisking frequently. If you want to be scientific about it, ensure the eggnog reaches 160 F but I never do. When the mixture coats the back of the spoon, it is done. Remove immediately from heat and stir in vanilla.
Strain into a pitcher or bottle and chill for at least 4 hours, or until ready to serve. Pour into glasses, add rum or bourbon if desired, and sprinkle with additional nutmeg for serving. Makes approximately enough for 8 depending on glass size and if they have booze in it. Serve chilled.
PS If you don’t feel like making it yourself, go to The Ship and Anchor and try theirs. They make it every December with most of the proceeds supporting local charities. Besides Bon’s eggnog, it’s the best I have ever tasted.