Egg Nog and a Merry Christmas
Christmas means nutmeg. When I was a child I lived in the north east where Bara Din or Christmas was celebrated with enthusiasm. Christmas for me brings aromas of pine, ginger and nutmeg spiced with the smell of rum. The army, being secular in its ethos organized a huge dinner on Christmas night which was called …
Barra Din Ki Barra Khana.
Not very original, but we did not mind it. It was feast time so we partied! It was in Shillong that I first tasted the non-alcoholic egg nog. It had everything I loved, milk, eggs and nutmeg. I became a huge fan. Once I grew up and started cooking, I began experimenting with various recipes. At that time we did not have the internet and recipes were hard to come by. This recipe was given to me by a lovely and gracious lady who was the wife of a Colonel in Assam Rifles. She gave me a non-alcoholic recipe. It is awesome. But now I make if with a hefty dose of bourbon.
Here is the recipe
- 6 large eggs
- 1 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 3 cloves
- 1 large piece of cinnamon
- 3 whole nutmeg
- 2 drops vanilla extract
- 1/2 to 1 1/2 cup bourbon (This is optional)
- Separate the eggs, placing the yolks in one bowl and the whites in another
- Cover the whites and refrigerate until needed
- Combine the yolks and the sugar in a medium mixing bowl. Whisk by hand, or with a mixer, until the mixture is smooth and creamy, and it has lightened to a lemon-yellow color.
- Whisk in the milk and cream.
- Take all the clove and cinnamon, one piece nutmeg, grind it together. Add it to the milk
- Heat the milk on low flame. Do not let the milk come to a boil. We need to thicken the milk, not cook the egg
- Once the mixture is thick and creamy, refrigerate it.
- Add bourbon to the cool milk mixture (Again if you are not using alcohol, you can skip this step)
- Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.
- Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base — this gives the eggnog a frothy, extra-creamy texture.
- Transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg over top.
- This recipe contains raw eggs, so if you are allergic to eggs, you should avoid it.