Eggnog is one of our favorite parts of the season, and this recipe by Tastes Better From Scratch will become your go to for this most delicious nectar!
INGREDIENTS
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
2 cups whole milk
1/2 teaspoon ground nutmeg
pinch of salt
1/4 teaspoon vanilla extract
ground cinnamon
INSTRUCTIONS
Whisk the yolks and sugar together until light and creamy.
In a saucepan over medium high heat, combine the cream, milk, nutmeg, and salt. Stir until it starts to simmer.
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat until most of the cream has been added, then pour the mixture back into the saucepan.
Whisk constantly for one minute, until the mixture starts to thicken (or reaches 160 degrees F). It will thicken more as it cools.
Remove from heat and stir in vanilla (if adding brandy, bourbon, or rum, do it now. Start with a 1/4 cup, or to taste).
Pour the eggnog through a fine mesh strainer and cover with plastic wrap. Refrigerate until chilled.
Serve with a sprinkle of cinnamon and/or nutmeg and enjoy!
Need ideas for what to do with the leftover egg whites?
Yeah, you can always turn them into an omelette or scramble, but where's the challenge in that? Here are our favorite ways to use up extra egg whites:
Being half Australian, Pavlova is a delightful dessert that is near and dear to our hearts. We use this recipe by Natasha's Kitchen anytime we have a craving for it.
Angel Food Cake requires a lot of egg whites, so if you are doing a double batch of Hot Chocolate, this is an ideal recipe to use up those egg whites quickly. Sally's Baking Addiction is another one of our favorite food bloggers.
This blog has some great, less obvious, ideas for how to use those whites. Enjoy!
HOT CHOCOLATE
We had intended to share a different bonus recipe this month, but we just attended a party where we were served the most DELICIOUS homemade hot chocolate, and we simply had to share this recipe with you as well! From the Six Sisters Stuff blog, which is always a quality recipe source, here’s the only cocoa you’ll want to drink from now on!
INGREDIENTS
6 cups of milk
14 oz sweetened condensed milk
2 cups of milk chocolate chips
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
INSTRUCTIONS
Put all the ingredients into a slow cooker and stir to combine.
Place lid on cooker and cook on low heat for 2 hours, stirring every 30 minutes.
When the chips have fully melted it is finished. Whisk to ensure a smooth texture.
It is best consumed the same day it is made. Switch the cooker to “keep warm” and you can serve it from here for up to 5 hours. Be sure to give it occasional stirs to keep ingredients fully incorporated.
Using semi-sweet chocolate chips will make for a richer hot chocolate. Top with whipped cream and a peppermint stick and enjoy this cold weather classic!
Brought to you by:
Jessica Carter l DRE #01490419 l 818.590.4246 l JessicaCarterHomes@gmail.com
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