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Saturday, December 13, 2008

Homemade Egg Nog


I love egg nog!  I love it so much, I have overdone it, in the past, and ended up with a tummy ache.  I'm sure you've never done that with any food you love.  Hmmm?

Have you ever looked at the list of ingredients on your typical store-bought carton?  They usually list corn syrup and chemical thickeners, artificial flavors, and preservatives.  Yuck.  So, I haven't bought egg nog from the store in years.

I had to start making my own, to please my craving.

I opened up my Joy of Cooking cookbook, but the recipe for homemade egg nog didn't seem to fit my needs.  First, it was for a very large crowd.  Second, it was complicated as it called for cooking for egg safety.  Third, it called for rum.  I don't drink my egg nog with rum.  I wasn't sure if I could cut the recipe down by twelfths or if it would taste like my favorite store brand without the rum.

On a whim I just decided to be creative and create my own recipe.  I used the following ingredients:

1/3 cup raw cream
1/3 cup raw whole milk
1 raw egg yolk
1 Tb sugar (you could use honey or stevia, see note below)
dash of vanilla
sprinkle of nutmeg

Update 12/13/13 - This was created five years ago.  Recently, I decided to experiment with better sweeteners.  Sugar is better than corn syrup, but stevia and honey are better than white sugar.  I made this recipe with 15 drops of (this brand) stevia extract.  It was okay, but it had an off flavor.  It wasn't a good match for the store brand, in my opinion.  On another day, I tried 1 tablespoon raw honey.  Bingo!  It was great!  Honey can be a strong flavor and overpower certain recipes, but the honey I used was a very light clover honey from my uncle's hives up in Alaska.  I'm thinking the wildflower honey I get down here in Oklahoma might be too strong.

So, if you are new at making changes from packaged/processed foods, and learning how to cook from scratch, this is an easy recipe to try.  Try it with sugar, don't feel guilty, you are taking steps in the right direction.  Later, take another step and try it with a better sweetener.

This recipe makes one serving (about 7 ounces).  I mixed it with an immersion blender, but I think you could whisk it, as well.  The blender actually made it foamy, and I could do without the foam.

A friend mentioned that this would make good ice cream.  Mmmm, I need to try that!


Safety Note:
I did not heat this to cook the egg, I was brave and drank it raw!  I consider myself a brave person when it comes to food.  I'm sure some of you have nibbled on raw cookie dough, even though we're told we're not supposed to do that!  And you didn't die.  I mixed the nog and then had it down within 15 minutes, it's not like it sat out for hours.  So proceed at your own risk.  Ideally, use eggs that are farm fresh, they are safer.  You can wash your eggs in soap and water and then rinse in vinegar.  Don't soak eggs in vinegar, though, it will dissolve the shell.  Or you could look up the Joy of Cooking recipe and follow the instruction for cooking it.


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5 comments:

  1. Looks delicious! Maybe I'll try that (scaled up a bit). I have a recipe that I like, but it calls for sweetened condensed milk as the sweetener. Sweetened condensed milk only has milk and sugar listed as ingredients, but I wonder what they do to the stuff. I'm sure nothing good. Do know any dirt on it?

    Thanks!
    :)
    Justine

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  2. Don't you just love discovering such keepers?!! I'll have to try yours sometime since I've never been a fan of eggnog. Maybe yours will convert me.

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  3. Justine,

    I stay away from canned milks, both evaporated and condensed if I can. I have one recipe that calls for cond milk and I haven't experimented with a substitute. The reason I stay away from them is the over-processing. Not only are they pasteurized, but heated for a very long time to condense them. I imagine this can't be good. :) Most of the time I can substitute raw cream for things that call for evaporated milk.

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