Enjoy the comforts of the holiday season with homemade eggnog
Up late waiting for Santa to deliver this year’s gifts? If so, consider passing the time with a delicious glass of eggnog.
With origins dating back to medieval Britain, the beverage has become synonymous with the holiday season in the United States. Americans consume more than 16 million gallons of the creamy beverage each year, most of which is enjoyed between late October through the end of the year.
Unsurprisingly, National Eggnog Month is observed in December, and National Eggnog Day is celebrated on Christmas Eve.
This year, take a crack at concocting your own homemade eggnog, or try a twist on a traditional mainland-American recipe by sipping a Puerto Rican coquito. Coquito, a traditional holiday beverage in Puerto Rico, often is referred to as “Puerto Rican eggnog.”
It’s important to note that the U.S. Food and Drug Administration recommends homemade eggnog not be prepared with raw eggs. Uncooked eggs can present a risk for salmonellosis, food poisoning caused by the Salmonella bacterium.
Instead, USDA advises making eggnog with a cooked custard base. Combine the eggs and half the milk called for in the recipe, and cook the mixture gently to 160°.
Other ingredients, such as sugar, can be added at the same time. After cooking, chill the mixture before adding the rest of the milk and any other ingredients. If desired, spirits such as brandy, rum and whisky may be added to the beverage for a boozy kick.
Saint Nick’s Eggnog
6 large eggs
¼ cup sugar
4 cups whole milk, divided
1 teaspoon vanilla
12 cinnamon sticks for garnish
In a large, heavy saucepan, beat eggs, sugar and salt until blended. Stir in 2 cups milk.
Stirring constantly but gently over low heat, cook until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°, about 15 minutes. Do not allow to boil. Remove from heat immediately.
Stir in remaining 2 cups of milk and vanilla. Refrigerate, covered, until thoroughly chilled, several hours or overnight. Makes 12 half-cup portions.
Just before serving, stir brandy, rum or whisky into eggnog, if desired. For a festive presentation, garnish with cinnamon sticks and/or whipped cream, ground nutmeg or candy canes.
Source: American Egg Board
15-ounce can cream of coconut
14-ounce can sweetened, condensed milk
14-ounce can evaporated milk
2 cups whole milk
¼ teaspoon ground cinnamon
1 teaspoon vanilla
3 cinnamon sticks
nutmeg and ground cinnamon for garnish
Place all ingredients except cinnamon sticks in a blender, and combine until fully mixed.
Pour the mixture into a sealable container with cinnamon sticks, and refrigerate until cold. Serve chilled. Garnish with a pinch of nutmeg or cinnamon if desired.
Note: Coquitos traditionally are prepared with rum. This recipe calls for 6 ounces of the spirit.
Source: Florida Dairy Farmers