Ned Stark is right. Winter has come. And I am happy as a clam. Is it just me or does December fill you with dreams of creamy home-made old-fashioned eggnog too? Tell me I am not alone here in my love for this holiday classic. Shalini and I are addicts. Our waists groan the moment we make these but our hearts are aflutter. Winter months are incomplete without eggnog, especially a cold December.
The Video of Home-made Old-fashioned Eggnog:
When a recipe comes together in less than 5 minutes, it sort of begs the question if it is even worth a mention. Honestly though, I cannot imagine why you wouldn’t make eggnog at home. It is incredibly easy and delicious. The video below will show you exactly what I mean by that. All you need is a blender and some fresh eggs. So have a look and then let’s have a chat about egg safety and substitutions.
So was the video useful? Let me know in the comments below how I can make them more worth your while. I am all ears. Please like this video if you want to see more of such content and subscribe to my Youtube channel for free. You will get updates twice a week about the latest recipes the moment they are out. You can do it from right here by clicking the button below.
Happy Holidays & Egg Safety:
Is it politically incorrect to wish someone Merry Christmas? I think not. I love wishing people happy Diwali or Eid Mubarak. I am spreading good thoughts and cheer. So why should it matter if I am not using the generic happy holidays? That’s my thought, what about you guys? There are so many great holidays during this time of the year, so pick one or all and wish away. As long as you are being generous and loving, your message will get across for sure, whether or not you choose to use the prescribed words.
One thing people often ask me, is if raw eggs are safe to eat? And I have only one statement to that effect- yes, provided you are smart about it. Raw eggs are a traditional food and nutrient source. You can use it safely as long as you know more about your eggs. I use pastured, pasteurised eggs which have intact clean shells. I use the freshest possible eggs that I can find, whenever I am using them raw.
Please, don’t forget that there is a slight chance of Salmonella when you consume raw eggs. However, it is practically nil in pasteurised, intact in-shell eggs. Plus, chicken that are raised free-range, automatically have a more nutrient dense egg. So, without fail, I use only free-range pasteurised eggs. It costs me more but I would rather the chickens and I are equally happy.
If you don’t know where your eggs are sourced from or are still squeamish about using them raw, don’t fret! I have mentioned in my notes section as to how you can use an “egg yolk substitute” instead. So now you have no reason to not make this simple recipe. I really hope you do.
- 400gm Heavy Cream
- 2 Egg Yolks
- 150ml Whole Milk
- 5ml Vanilla Extract
- 1tsp Ground Cinnamon
- 1.5tsp Grated Nutmeg
- 50gm Maple Syrup
- Combine all the ingredients in to a blender. Give it a whirl for 2-3 minutes.
- Chill in the refrigerator for at least an hour before serving it cold.
- Always store in the refrigerator. Consume within two days of making.
If you are using egg yolk substitute: please use 150gm of pasteurised egg yolk substitute. You can learn more about egg safety here.
I have used a dark and robust grade A (formerly grade B) maple syrup. If you have any doubts about the new maple syrup grading and classification, please use this resource for further information.
If you need to spike the drink: Add 30ml of brandy or rum or bourbon to each drink.
This recipe needs to be stored in the fridge at all times after it's made and needs to be consumed within 2 days from the day of making.
If you are in the mood for more holiday and winter recipes, do not forget to check out my pan-fried chicken in creamy mushroom sauce, my home-made, one-pot chicken stew; or if you are in the mood for some desserts: my dark chocolate fudge cake with ganache or my vegan dates and coconut rice pudding.
And of course don’t forget to download your free copy of my coconut cookbook .
Thank you for reading.
Lots of Love,
This Recipe is Linked Up At:
This recipe was a featured post on 19/12/2015 Savoring Saturdays.
Welcome Home Wednesdays at Mid Michigan Mom, This Is How We Roll at Wonder Mom Wannabe, Gluten Free Fridays at Vegetarian Mama, Learning from Each Other at Uniquely Unfolded, Home Matters at Life With Lorelai, Pretty Pintastic at Coffee With Us 3, Savoring Saturdays at Raia’s Recipes, What’s Cooking Wednesdays at Buns in My Oven.