Every year, I do it right.
Sure, I dabble in the supermarket eggnogs, the rice and soy variations- I appreciate every earnest effort.
But the ne plus ultra of nogging ecstasy can only be found in a homemade recipe. It is another level of nog-osphere. It is the difference between twilight and Aurora Borealis.
I found the eggnog to die for [Painted sideboob jpeg ahoy, just so you know. – Joel] in one of my first cooking books when I was sixteen: Anna Thomas's "The Vegetarian Epicure." After my first taste, I couldn't be satisified with the "Elmer's Glue" of commercial varieties.
In the beginning, I was a little shakey on how to separate an egg. But after cracking twelve beauties- more, actually, 'cause a couple landed on the floor- I was expert. The yolk and powdered-sugar slurry are then put into the fridge overnight- the next day you add the whites and fresh cream.
Yes, it takes a night and a day to make The Nog of the Stars- are you ready to make the commitment?
Homemade eggnog consists of very few ingredients- and the closer you get to the hen and the cow, the more mind-boggling the results. Fresh whipping cream, raw milk, free range yolksters... that's
My yuletide parties became famous for homemade noggin'. Guests arrive early, because the sweet nectar disappears fast. The psychoactive pungeance of fresh-grated nutmeg makes us all a little more giddy. Do you prefer virgin, or spiked? I can make your eyes roll back in your head, either way.
Photo of "Kiss Eggs" by Raka, whose Flickr collection is not to missed!
(Susie Bright is a guest blogger)
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