Just because they’ve taken down all of the twinkly lights and wheeled the Christmas tree out the door, it doesn’t mean you can’t keep celebrating like it’s the holidays. (But you should throw away your ugly sweater–no one thinks it’s funny anymore).
Take eggnog for example. It’s a drink made out of raw eggs, beaten until it loses its natural composure and becomes a fluffy, foamy, yet somehow delicious beverage. Then, throw in some alcohol, whole milk, cream and sugar and wallah! You’ve got yourself an unusually festive drink that evokes friends and family all in one cup.
And if that still doesn’t convince you, remember that drinking raw eggs can be done any day. Whether you’re trying to build up some muscle mass or expand your culinary tastes, eggnog is a sure fire way to give your week (or weekend) some spice.
A couple of notes before we get going:
- You don’t need a mixer for this recipe, you just need 2-3 good friends (read on to learn why).
- Most eggnog recipes call for Bourbon, but you can use any relative of the Bourbon family; whiskey, brandy, or cognac. Hell, you can even use rum if you want. I’m not going to limit you!
And because I want to see my good friend “SLDKJFLSDKJF” (remember her, from Swimmer’s Seaweed Salad Recipe?) roll her eyes when she reads this, I’ve also included a nice cooking joke for you all:
When are chefs mean? When they beat the eggs and whip the cream!
Now…get crackin’! (Literally…)
Recipe for Literally Handmade Eggnog
*Source: Eggnog by Alton Brown (featured on the Food Network)
Servings: 6-7 drinks
Difficulty: Just use your noggin’ and you’ll be fine
Time: 15 minutes (and 10 of those will give you an arm workout)
- 4 egg yolks
- 1/3 cup granulated sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream (= 1 adorable container of heavy cream)
- 3 ounces Bourbon/Whiskey/Cognac/Brandy/Rum
- 1 teaspoon ground nutmeg
- 4 egg whites
- Get prepped. Either grab a mixer if you have one or get 2-3 friends!
- Treat your eggs…egregiously. Crack open the four eggs, but be careful to put egg yolks in one bowl and egg whites in another. An easy way to do this is crack the shell in half and plop the egg yolk from one half of the shell to the other until all of the egg white has fallen out and the yolk remains.
*Note: I foolishly forgot to take pictures of this process, so please make do with the nonsense words above.
- Beat the eggs and whip the cream. In a large bowl, beat the egg yolks (you mean chef, you!) until they turn a light yellow. Slowly add in 1/3 cup sugar until it’s fully dissolved with the egg yolks. Dump in the milk, cream, alcohol of your choice, and nutmeg. Stir until it’s all the same color and evenly mixed.
*Note: If you have a stand mixer, just beat all of this in the bowl it comes with.
- See the whites of your eggs. If you have a mixer, good for you. The next step will be easy. If not, here’s where your friends come into play. Grab a medium bowl and add the egg whites. Beat until soft peaks form (the mixture will stand up a bit). FYI without a mixer, this may take 10 minutes and multiple arms to achieve this. Then, add in 1 tablespoon of sugar and beat until stiff peaks form (the mixture should stick straight up and stay there).
- Whisk away. Whisk the egg whites in with the alcohol mixture.
- Chillin’…Stick the large bowl with the eggnog in the fridge, until it’s ready to be served.
To be fancy shmancy, add an extra sprinkle of nutmeg to the top of each drink. You know, like they do for $5 cups of coffee.
Quick Clean Up
Remember, you’re handling raw eggs here. I know, I know, you’re ultimately putting raw eggs in your mouth, but make sure to wash your hands after touching the eggs anyway!
Extra! Extra! Read All About It!
How was eggnog invented? Learn something today.
Ever seen someone drink raw eggs? Watch Rocky do it.
Does drinking raw egg make you stronger? Yahoo Answers knows the truth.