CookWomanFood.com

It’s the time of year for rich treats, foods and beverages that most would try to avoid any other time of the year. (Once again, for the record, it’s okay to indulge if you don’t do it constantly. On days that I know I’ll be having a decadent dessert I try to limit starches and sweets. I make sure to still have my meals, though they are small, so that I don’t get a drop in my sugar level, which can trigger hunger and then lead to bingeing.) One of my favorite holiday treats is eggnog. I remember past Christmases when I enjoyed a glass and can actually taste the creaminess of that first sip. Today there are so many varieties of eggnog: plain, fat free, pumpkin, etc. Store bought eggnogs can be delicious. I for one like to add Bailey’s Irish crème, Kailua, or Godiva liqueur to mine. My mom likes to add a bit of brandy. My husband likes to just add a bit of milk so it won’t be so rich. Each to his own I guess. One Christmas, a couple years ago, my children were planning to visit. My son, the CookManFood Dan, inquired if it would be possible for me to make homemade eggnog. Sure, why not? When he first gave me the recipe, I was a little hesitant as it seemed like quite a large amount of alcohol, but then again, we were in the house and no one would be traveling on Christmas, so what the heck. I made the eggnog and it was incredibly smooth and delicious. Didn’t need to add Bailey’s. So once again, another gift to you. Homemade eggnog, worth the effort and the calories!

Eggnog

24 egg yolks

24 egg whites

3 cups sugar

1/2 tsp salt

8 cups milk

8 cups heavy cream

8 cups brandy

1 cup rum

Beat egg yolks with 2 cups sugar. Beat egg whites stiff with 1 cup sugar. Combine the 2 egg mixtures. Beat til blended. Beat in cream and then milk. Stir in brandy and beat well. Stir in rum. Pour into 2 gallon jug. Store in a cool place for 2 weeks.