She Who Must Be Obeyed has commanded me to use my soapbox here to air one of her grievances. The issue that is keeping her awake at night is that she can't she find eggnog after Christmas Day in any store in our town, or any of the little ones nearby. I don't drink eggnog so I don't understand what the fuss is about. I sweat a little while she tries not to shake the gun she's holding against my head as I write this. If anyone knows why this is, or has a secret stash of eggnog saved up from before Jesus' womb Bastille Day, please be so kind as to share.
It's not that I'm afraid of dying, you understand. I just don't want to be permanently crippled or maimed because she couldn't get a clean kill with the DT's .
Because very few people drink egg nog after the christmas season, so stores deliberately do not order any the week of christmas. That way, they sell their current stock, may lose a sale or two, but don't get stuck with a product that will expire, and probably won't sell.
ReplyDeleteMake it your self!
ReplyDeletePrep: 50 min. + chilling
Yield: 14 Servings
Ingredients
12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional
Directions
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes.
Pour into a large heat proof bowl; stir in the vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.
When ready to serve, beat cream in a large bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts.
Editor's Note: Eggnog may be stored, covered, in the refrigerator for several days.