One serving appears more ladylike when divided into three small glasses.
Today is the day we decorate our tree. The Christmas Tree is my favourite part of the holidays. As unexcited as I am to dig through the pile of boxes in the basement on the annual ornament hunt (why do I have two bins of Easter decorations? Really?) I am pretty psyched to get the tree going.
Thinking that many of us might be putting up lights, Christmas shopping or lamenting the start of carols on the radio, I figured egg nog and alcohol could settle us right down. Cursing also helps immensely.
If you’re going out for the weekend grocery shop, you only need few ingredients to make your own egg nog: eggs, milk, cream, sugar. (I know! Why have you not done this before?)
My friend swears by the Mac’s Milk version (and I too admit to glugging the store-bought) but this is lighter, frothier and fresher and really a cinch to make.
HERE IS THE LINK TO MY CHEF BASICS EGG NOG MAKING VIDEO.
Once this becomes your signature holiday drink–you can move onto your own egg nog serving set.
EGG NOG RECIPE
Make sure you use the freshest eggs possible and have an alternate beverage available for guests like pregnant woman, children or the elderly who shouldn’t consume raw eggs.
Prep Time: 15 minutes
Ready In: 45 minutes (includes 30 minutes cooling)
4 eggs, separated
1/3 cup sugar (reserve 1 tablespoon)
2 cups whole milk
1 cup whipping cream
fresh grated nutmeg
With an electric beater whisk together egg yolks and sugar until sugar dissolves and yolks are pale and fluffy. Add milk, cream and nutmeg and whisk until well combined. Refrigerate until cold.
Just before serving whisk egg whites (at room temperature) and a pinch of salt to soft peaks. Add teaspoon of sugar and whisk until firm peaks.
Fold into eggnog to make it extra light and fluffy.
If you want to add alcohol you can whisk in 2 to 3 ounces of bourbon or rum before adding the egg whites.
Another opportunity to use my beloved nutmeg grater. (purse size convenience!)