Whenever I get an eggnog in hand I get a little nostalgic and dream about Christmas in California, a different christmas than what I was used to. Back then an American christmas to me was an overflow of lights and decorations compared to the more sober Norwegian celebration and I guess it still is.
The few Christmas holidays I spent away from home was with my room mates family, at their ranch in Sacramento. Northern California can be chilly around the Holidays, but I can still remember running arround i shorts and t-shirts.
Those were the days, young and carefree. My first Christmas there I did a little attempt on herding the little calves on an ATV, but I just spread them arround 😀
Riding around on an old docile Saddleback and remember getting the poor old thing to gallop. “Analiza, was that the old Saddleback and you I saw speed along by the old tree? I haven’t seen the old gal gallop that fast in a long time” Oops. It was a fun and different Christmas, but it was not all just rosy, I went back to San Fransisco with a huge bruise on my shoulder. It was my own fault for not holding the shot-gun properly when skeet shooting.
Eggnog is a creamy and sweet drink full of holiday cheer. To get as much flavour out of this drink, starts with infusing milk and cream with cinnamon, nutmeg, and vanilla beans. Then slowly stream the warm infused milk into beaten eggs and sugar, before you add the bourbon and brandy. After a cool-down in the refrigerator for all of these delicious flavors to marry, add fluffy egg whites before serving to give i an airy lift. This drink can be served warm or cold.
1000 ml/4 cups whole milk
250 ml/1 cup heavy or double cream
3 cinnamon sticks
1 vanilla bean pod
1 teaspoon freshly grated nutmeg, plus more for garnish
8 eggs, separated
2/3 cup granulated sugar
3/4 cup Whiskey/Bourbon
1/2 cup Brandy/Cognac
Combine milk, cream, cinnamon, vanilla bean, vanilla seeds and nutmeg in a saucepan, bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.
Beat egg yolks and sugar in a large bowl or in a mixer until thick ribbons form when the whisk is lifted. Slowly whisk in the infused milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.
Before serving, beat the egg whites in a large bowl or mixer until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.
If you want to serve this warm, heat the eggnog up in a double boiler or very carefully in a sauce pan.
A little suggestion, what if you use coffee or chocolate liquor instead of Bourbon and Brandy instead.