Once it was decided that we were going to have a combined Christmas Eve dinner with my family and my husband’s family, I knew I had to make something epic. What says holiday season more than Eggnog? The answer- cookies. Eggnog is a close second. I may be part of the small population that has never even tasted Eggnog, let alone try to whip up some delicious nog last minute. The first batch I burnt to a crisp (don’t forget to WHISK continuously!), however, after the second and third batch I was a real nog master. The only downside… smelling bourbon and brandy at 6 am in the morning. I prefer Folgers in my cup!
- 3 1/2 cup skim milk
- 1/2 cup sweetened condensed milk
- 1/4 tsp nutmeg
- 1 tbsp flour
- pinch of salt
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/4 cup of Bourbon
- 2 tbsp Brandy
Combine milk, condensed milk, flour, nutmeg and salt in a medium sauce pan. WHISK! Bring to a boil over medium heat. Add eggs. WHISK!! Cook for one-two minutes or until the mixture becomes a bit thick. Pour into a pitcher (bonus points if the pitcher is holiday related), add in Bourbon, Brandy and vanilla extract (admit this step for a virgin version), cover with wax paper and refrigerate over night. Garnish with nutmeg and candy cane before serving. ENJOY and Happy Holidays!
Recipe adapted from Cooking Light