Wednesday, 10 December 2008

Maple Eggnog

Eggnog is very easy to make, even this recipe which unlike most recipes for eggnog calls for cooking the eggs. Some people worry about consuming raw eggs; this solves the problem. The only catch is that it needs to be made the day before, or a little longer - it will keep for 3 or 4 days in the fridge. But who wants to be messing with eggnog at the last minute anyway?

8 - 10 servings
15 minutes prep time - 24 hours chill time

Maple Eggnog
4 cups milk
3 extra-large eggs
pinch salt
2/3 cup dark maple syrup
1 tablespoon vanilla extract
freshly grated nutmeg
rum or sherry to taste

Whisk together the milk, eggs, salt and maple syrup, in a bowl that can go into the microwave, or else in a bowl that can be used as the top of a double boiler.

Cook the eggnog for 2 minutes on high in the microwave, then stir well. Repeat until the eggnog is slightly thickened - 8 to 10 minutes. Let cool. Cover and refrigerate until well chilled.

OR cook the eggnog over a pot of gently boiling water, whisking constantly, until thickened. Let cool. Cover and refrigerate until well chilled.

To serve, shake or stir the eggnog well. Mix in the vanilla. Add rum or sherry to taste, stir well, and top with a good dusting of freshly grated nutmeg.

2 comments:

gaga said...

What a great twist on eggnog. I love eggnog but it's always too rich. This looks like a tasty, lighter version that I would probably enjoy. Thanks!

Ferdzy said...

Thank you, gaga.

Actually I meant to point out that you can use whatever milk you like, from skim (although I wouldn't) right up to light cream (which I also wouldn't!) according to how rich you would like the eggnog. I used 2%, and thought it was fine.