Dad's Famous Homemade Eggnog Recipe
Make in small separate batches for easy prep and it will help you know how many bottles you wish to make.
Containers:
Mason jars
Collected empty liquor bottles or wine bottles with screw on caps or bottles with flip tops. Sterilized
Eggnog:
I make in separate batches as I don't have Dad's commercial equipment.
You will need
A heavy bottom large sauce pot: Stainless, copper, good quality nonstick
Whisk
Wooden spoon
Large bowls and a glass pitcher.
Ingredients:
4 cups milk
1 cup heavy cream
7 large eggs
1 cup pure cane or raw sugar ( no artificial sweeteners here)
1tsp salt I prefer fine sea salt
2tsps best vanilla or pod (interior added to milk)
3Tbs cornstarch
Extra milk, half & half, heavy cream (this is to bring eggnog to your desired thickness)
Rum
Best Bourbon
Hennessy Cognac
Cooking Instructions:
Separate eggs one at a time in a small bowl than add to pot.
add sugar, cornstarch, salt and a little milk. Whisk until sugar is dissolved. Add milk and cream.
Put pot on stove at medium to low medium heat this depends on stove, induction, smooth surface, gas. Stir constantly paying close attention to interior rim it will start to thicken as temperature increases. Do not leave and don't stop stirring. It will become thick like pudding or custard at this time remove from heat & add vanilla.(Skip vanilla if pod was used)
Put into bowl and cover custard with cling film with film touching custard so a thick film doesn't form on custard. Let cool completely.
Transfer to glass pitcher add 1/2 cup each of the liquor stir vigorously add your preferred liquid to desired thickness. Taste if you want stronger alcohol add to your taste. Dad never scrimmted. He liked it thick & strong.
With funnel add to your reserved containers and refigerate.
If more is desired repeat process.
Enjoy!
Dad always made his a couple of weeks in advance of drinking.
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