Spice Up The Holidays: Eggnog 2 Ways

The best part of my holiday season is by in large the food, but we need to show some appreciation for some of the beverages that make the holiday season better. Today I have two eggnog recipes that will impress all of your guests, as well as ingredients you may substitute out for the classic artery clogging, diabetes inducing original recipe ingredients.

The first recipe for the holiday nog is a classic, super simple yet tasty treat. The second recipe is one that I came up with to cope with some close friends allergies, and to be completely honest is just as good as the original. The second recipe is in fact lower calorie, keto, dairy free(the person I developed this recipe for has a rare milk allergy, which is completely different than lactose intolerance) and nut free(no nut milks used). Both recipes do involve using eggs, in the raw form, so make sure to get your eggs from a local farm picked that day, or find yourself some pasteurized eggs in the local big market. Without any more of this early page banter, lets get right into it;

The Classic

-What You Need-

• 2 Cups Whole Milk

• 1 Cup Heavy Cream

• 1/3 Cup + 1 Tablespoon White sugar

• 4 Extra Large Eggs(Fresher is better)

• 1 Teaspoon(or more, eyeball it if you want, I won’t judge) Fresh Grated Nutmeg(You may use pre-ground, but if you use fresh, you will never go back, trust me)

• 1 Teaspoon vanilla paste(You may use half of a teaspoon of vanilla extract, but I prefer the paste, since it is better used for beverages and milkshakes)

-Let’s Make Some NOG-

1) Separate your egg yolks and whites into two different bowls.

2) Place your milk and heavy cream into a medium sauce pan over low heat, along with your vanilla paste and a teaspoon of nutmeg. Do not bring to a boil. You want to bring this mixture up to around 170 degrees Fahrenheit or 76 degrees Science.

3) In a mixing bowl, or in a stand mixer, beat the egg yolks and sugar together until it starts to look like batter, and lightens in color.

4) While stirring your egg yolks and sugar, ladle some of your hot milk and cream into the egg yolks slowly, so that we temper the egg yolks instead of curdling them. Once you mix in a cup to a cup and a half of hot liquid, mix the rest in. If your mixture is in a stand mixer, keep it on your lowest setting while we go and deal with some egg whites.

5) In your separate egg white bowl, beat the egg whites as if they are being a grinch and trying to steal your holiday, until soft peaks form(when you pull your whisk or mixer out and flip it upside down, the little peaks of egg white foam on top flop over like a candy cane).

6) Incorporate your egg white foam into your mixture with the egg whites, sugar milk and cream, and mix until fully combined. Give your eggnog a taste and determine if you want to throw more nutmeg in or not.

7) Place your eggnog in the chill chest to cool off before serving to your guests.

Allergy Friendly Keto Eggnog

-What We Need-

• 2 Cups + 1/2 Cup Coconut Milk(If you are allergic to coconut, you may substitute this ingredient for oat milk, or your alternative milk of choice)

• 1 Cup Cream of Coconut(If you are allergic to coconut, you may substitute this ingredient for oat creamer, or your creamer substitute of choice, as long as it isn’t an oil based creamer such as coffee mate)

• 1/3 Cup + 1 Tablespoon Swerve brand sweetener

• 4 Extra Large Eggs(Fresher is better)

• 1 Teaspoon(or more, eyeball it if you want, I won’t judge) Fresh Grated Nutmeg(You may use pre-ground, but if you use fresh, you will never go back, trust me)

• 1 Teaspoon vanilla paste(You may use half of a teaspoon of vanilla extract, but I prefer the paste, since it is better used for beverages and milkshakes)

-Let’s Make Some Nog-

This recipe is very similar to the first one, except there is no heating up the milk and cream, or in this case, coconut milk and cream of coconut.

1) First step is the same as the previous recipe. Separate those eggs.

2) Beat the egg yolks and the Swerve brand sweetener together, and allow the egg yolks to lighten in color.

3) Slowly introduce your coconut milk, cream of coconut, vanilla paste, and nutmeg into your mixing bowl, and mix until fully combined. If you are using a stand mixer you can just leave it on the lowest setting while we go beat up the egg whites.

4) We are going to beat our egg whites until soft peaks form, again as if there was a grinch trying to steal our holiday.

5) We are now going to fully incorporate our egg white foam into our eggnog base, and mix it well. Add nutmeg to your discretion, and give it a taste.

6) Refrigerate this eggnog after making it. Due to the nature of this nog, it will tend to separate while being chilled, so make sure it is in a sealed container so that you can give it a gentle shake before opening and serving.

*Both of these recipes can be used to make an eggnog cocktail as well. Use your favorite brandy, or spiced rum(I really enjoy Kraken Spiced Rum), and Pour 2 Ounces of your adult liquid choice into a glass followed by 4-6 Ounces of your Eggnog and stir. Adjust these ratios to your liking and Enjoy.

I hope this can get you into the holiday spirit, even if you don’t celebrate holidays, or have never been able to enjoy these delicious treats due to an allergy or lack toes n’ toddler ants(lactose intolerance). Come back soon for more holiday and every treats, and as always. Stay Happy. Stay Healthy. Stay Cooking. and Happy Holidays From Nobrega’s Kitchen.