First of all, thank you for reading and trying out the recipes I get to share through Rock City Eats… all three of you! Second, I took a hiatus from writing these because of the birth of my first child; a beautiful, healthy baby girl. Her birth was easily one of the greatest moments of my life, slightly behind convincing my wife to marry me (it was a hard sell), and just ahead of the Razorbacks miraculous win over Ole Miss. Parents, I now know what it is to be excited about poopie diapers (I would have never thought this to be possible… maybe I’m the only one?). While my wife, Jessica, is a whiz at multi-tasking everyday life with a baby, it has taken me a bit longer to figure it out. I think I am now ready to doing more than one thing at a time.
With the holiday season fast approaching, I thought the most appropriate recipe to share is also one of the more polarizing. Nobody is ever “meh” about eggnog. You love it or you hate it. Full disclosure… I used to absolutely hate Eggnog. I didn’t get it. I didn’t understand the hype until I made some from scratch. Surprisingly, Eggnog is much easier to make than I realized. Its rich, smooth texture and undeniable flavors are a hallmark of the approaching season. So without any further adieu:
Ingredients
2 quarts heavy cream
2 2/3 cups sugar
2 whole grated nutmegs
1 teaspoon Saigon cinnamon
16 egg yolks
2 cups whole milk
Some Beating and Lots of Whisking
With the holiday season fast approaching, I thought the most appropriate recipe to share is also one of the more polarizing. Nobody is ever “meh” about eggnog. You love it or you hate it. Full disclosure… I used to absolutely hate Eggnog. I didn’t get it. I didn’t understand the hype until I made some from scratch. Surprisingly, Eggnog is much easier to make than I realized. Its rich, smooth texture and undeniable flavors are a hallmark of the approaching season. So without any further adieu:
Ingredients
2 quarts heavy cream
2 2/3 cups sugar
2 whole grated nutmegs
1 teaspoon Saigon cinnamon
16 egg yolks
2 cups whole milk
Some Beating and Lots of Whisking
- In a large bowl beat egg yolks until light yellow and creamy in texture, set aside
- Combine the first four ingredients in large pot
- Slowly heat to about 165 degrees, whisking occasionally, and remove from heat
- Scoop out about three cups of the hot mixture and slowly pour hot mix into egg yolks while whisking (pour slowly and DO NOT STOP WHISKING until completely incorporated)
- Return egg yolk mixture back to large pot while whisking
- Add the 2 cups of whole milk
- Cover and refrigerate overnight
This recipe is obviously alcohol free but you can add your favorite bourbon or spiced rum. For a simple eggnog cocktail, I recommend mixing 1oz of Rock Town Arkansas Bourbon, 4-6 oz eggnog, and a pinch of nutmeg for garnish.
For even more fun, provide three or four varieties of bourbon or spiced rum, fresh nutmeg, and whole cinnamon sticks for an eggnog bar at your Christmas party. Your guests will think you’re the coolest on the block!
