The Chronicle Herald (Provincial)
EGGNOG: A HOLIDAY TRADITION
IN THE SPIRIT
As the temperature drops, and the holidays
approach, we look to old familiar drinks such as eggnog. The simplest version combines brandy or rum with prepared eggnogs, but we’ve also made a classic unheated and heated version for those unsure of drinking raw eggs. Vegetarian?
Lactose-intolerant? We’ve even provided an egg-and-dairy free version of the old classic as well as a mocktail version.
5 WAYS TO SHAKE UP YOUR EGGNOG ROUTINE
1. Substitute Bourbon with rum for an Americanstyle version.
2. Use coconut milk instead of cream or milk for a Caribbean-inspired eggnog.
3. Top the eggnog with whipped cream for a sweeter, dessert-style version.
4. Switch up the seasoning spices to add your own personal spin on the recipe.
5. Make it a mocktail by omitting the alcohol.
Alcohol-free Eggnog 4 Servings
6 eggs (separated)
1 cup white sugar
4 cups heavy cream
2 cups milk
1 tbsp vanilla
Pinch of salt
Grated cinnamon, for garnish
Directions
1. Put egg yolks in large bowl and whisk until light and fluffy. Slowly whisk in sugar.
2. Stir in cream, milk and vanilla.
3. Chill for 3 or more hours.
4. Just before serving, whip egg whites with a pinch of salt until peaks form.
5. Fold egg whites into yolk and cream mixture.
Unheated Rum Eggnog 4 Servings
6 eggs (separated)
1 cup white sugar
4 cups heavy cream
2 cups milk
Pinch of salt
4 oz dark rum
Directions
1. Put egg yolks in large bowl and whisk until light and fluffy. Slowly whisk in sugar.
2. Stir in cream and milk.
3. Put in fridge to chill for 3 or more hours.
4. Just before serving, whip egg whites with a pinch of salt until peaks form.
5. Add rum (to taste) to yolk and cream mixture. Fold in egg whites.
6. Serve chilled.
Heated Rum Eggnog 4 Servings
6 ¼ eggs cup sugar
4 cups milk
1 teaspoon vanilla
¼ teaspoon nutmeg
¼ teaspoon cinnamon
4 ounces dark rum
Grated nutmeg, for garnish
Directions:
1. In a large, heavy bottomed saucepan, beat together eggs and sugar.
2. On medium heat, stir in 2 cups of the milk and cook, stirring constantly, until mixture coats the back of a wooden spoon. Do not allow the mixture to boil.
3. Remove from heat and stir in remaining 2 cups of milk, vanilla, nutmeg and cinnamon. Chill thoroughly.
4. Just before serving, stir in dark rum and serve garnished with grated nutmeg.
Grand Marnier Vegan Nog 4 Servings
16 oz extra-firm silken tofu
2 cups soymilk
3⁄4 cup light brown sugar
1 cup cold water
4 oz Grand Marnier
1 tbsp vanilla extract
Grated cinnamon, for garnish
Orange peel, for garnish
Directions:
1. Place ingredients in a blender. Blend until smooth. Refrigerate until ready to serve.
2. For an iced version, process in blender with ice cubes to create a foamy texture.
3. Alternatively, serve warm and garnished with candied orange peel.