Homemade Eggnog

(reprinted from eSS Bits & Bytes)


Eggnog is the quintessential sweet treat for the holidays. With so many backyard chicken farms popping up, we thought it only made sense to share a local family’s homemade eggnog recipe. Meet the Olsens:


When they’re not busy working and tinkering in their joint studio, photographer, Stephanie, and web designer, Todd, are baking fresh bread, making soups from scratch and chasing around their “girls”. The girls include 6 year-old cutie, Natalie and their 14 Rhode Island Red hens. Some of their names: Ruby, Gerta, Garnet, Thelma & Louise – “the 2 that end up on the other side of the fence.”

Ingredients:• 12 eggs, separated (see Notes)
• 1 ¾ cups sugar
• 6 cups whole milk
• 1 vanilla bean, split lengthwise
• 1/8 teaspoon salt
• 3/4 cup good-quality bourbon
• ¾ cup good-quality brandy
• ¾ cup good-quality dark rum
• 2 cups heavy cream
• Freshly grated nutmeg, for garnish (optional)Cooking Directions:Fill a large wide bowl with ice and cold water, and set it aside.In a medium bowl, whisk the egg yolks with 1 cup of the sugar until the mixture is pale yellow and thick, about 2 minutes.

Combine the milk, vanilla bean, and salt in a medium saucepan. Set it over medium heat and bring the mixture to a boil. Remove the pan from the heat. While whisking constantly, slowly drizzle 1 cup of the hot milk into the yolks. Add 1 more cup of the hot milk to the yolks in the same manner. Now that the yolks have been tempered, slowly pour the yolk mixture into the saucepan with the remaining milk while continuing to whisk. Cook over medium heat, stirring constantly with a wooden spoon, for 3 minutes, or until the mixture is thick enough to coat the back of the spoon. Remove the saucepan from the heat.

Pour the mixture through a fine-mesh strainer into a large metal bowl set in the ice bath. Stir as needed until cooled, about 20 minutes. Cover the eggnog base, and refrigerate until it is well chilled and ready to use, 1 hour or up to overnight.

Place the egg whites in the bowl of a standing electric mixer fitted with the whisk attachment, and beat until soft peaks form. Slowly add the remaining ¾ cup sugar, beating the whites on high speed until stiff peaks form.

Remove the chilled eggnog base from the refrigerator. Whisk in the bourbon, brandy, and rum. Whisk in the heavy cream. Fold in the whipped egg whites, and whisk until the mixture is uniform.

Serve immediately, with freshly grated nutmeg if desired, or refrigerate until ready to enjoy.


About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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