Friday, December 17, 2010
As has been mentioned in multiple posts, I make homemade eggnog every year for my annual holiday dinner party. I make a large starter-batch and refrigerate it the night before in cleaned liquor bottles. Halfway through the party, we run out and make more. In total, we go through about 20 eggs, which is approximately 20 servings. It's popular.
I thought I'd post my take on the recipe, originally from Jeffrey Morganthaler.
Despite my food processor only being able to handle two servings at a time, the recipe is really easy. 'Done entirely in a blender or food processor. No cooking or extra bowls necessary. The eggnog comes out much lighter than store-bought eggnog, and is so much tastier.
Recipe (adapted from Jeffrey Morganthaler)
Makes 2 servings (all that can fit in my food processor at one time)
|2 large [pasteurized] eggs|
1/4c - 1/2c sugar
1/2 tsp nutmeg
1/4c brandy (I use E&J)
1/4c spiced rum (Sailor Jerry's)
3/4c whole milk
1/2c heavy cream