In addition to new cookie varieties, this year I decided to try to make eggnog. I did a bit of research, and combined several recipes (one recipe called for three dozen eggs–and served eighty). Here is the end result–pretty good!<\/p>\n
4 pasteurized eggs (nothing is cooked, so this is important to avoid food poisoning)
\n1\/2 cup sugar
\n2 – 4 tsp vanilla extract
\n2 oz brandy
\n2 oz bourbon
\n1-3 tsp fresh grated nutmeg
\n4 cups milk (I used 2%)
\n1\/2 pint heavy cream, whipped (if you’re using whole milk, you can probably skip this)<\/p>\n
Separate the eggs. In a large mixing bowl, beat the egg yolks until lighter yellow. Add the sugar, and beat until the sugar is dissolved.<\/p>\n
Add in the vanilla, brandy, bourbon, and nutmeg, then add the milk.<\/p>\n
Unless you have multiple mixing bowls, put the egg nog into a cold container and put in the fridge for now.<\/p>\n
Whisk the egg whites until they are firm. (I totally forgot how long this takes, as I’ve only been whisking whipped cream recently. This takes a long time. Be patient.)<\/p>\n
Slowly whisk the milk mixture into the egg whites. Put the egg nog back into the cold container, and put back in the fridge for now.<\/p>\n
Whip the cream with a dash of sugar.<\/p>\n
Once the cream is whipped, slowly add in the egg and milk mixture.<\/p>\n
Put the completed mixture back unto the container (I’m using a glass milk jug, which is perfect) and refrigerate until chilled.<\/p>\n
When you’re ready to serve, whisk or shake the mixture, pour into glasses, and if you’re feeling fancy, grate fresh nutmeg over each serving.<\/p>\n
Very yummy!<\/p>\n","protected":false},"excerpt":{"rendered":"
In addition to new cookie varieties, this year I decided to try to make eggnog. I did a bit of research, and combined several recipes (one recipe called for three dozen eggs–and served eighty). Here is the end result–pretty good! 4 pasteurized eggs (nothing is cooked, so this is important to avoid food poisoning) 1\/2 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-8821","post","type-post","status-publish","format-standard","hentry","category-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pefxA-2ih","_links":{"self":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts\/8821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/comments?post=8821"}],"version-history":[{"count":0,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/posts\/8821\/revisions"}],"wp:attachment":[{"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/media?parent=8821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/categories?post=8821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/klishis.com\/notreally\/wp-json\/wp\/v2\/tags?post=8821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}