Monday, December 17, 2012

Egg Nog



My mom used to make cold eggnog for us in summer when eggs were plenty and before smoothies had  been discovered.  She made it nutritionally simple without spices, chilled it well and it was enjoyed by us all.  Following these instructions gives you a good base for eggnog and following the link will give you suggestions on how to spice it up.

  • 1 dozen eggs
  • 2/3 cup liquid honey
  • 1/4 teaspoon salt
  • 8 cups 1% milk
  • 1 tablespoon vanilla extract
  1. Break eggs into a large saucepan.
  2. Add honey and salt and beat with a handmixer until the egg white and yolks are well blended.
  3. Add half the milk and stir constantly with a heat proof spatula over medium low heat until the mixture coats the back of a spoon or 160 F.  Do not allow it to come to a boil.  
  4. Place a large heat proof bowl into ice water and pour the mixture through a fine sieve into the bowl.  Add remaining cold milk. Add flavouring and stir to cool. Pour into jars with lids and refrigerate for up to a couple of days.
  5. For additional flavouring tips visit Egg Farmers of Canada's website for their suggestions.

12 comments:

  1. Hello,

    Came to your blog via link for your snacking pear cake recipe. Lovely cakes and am hoping to try some of them. Thank you for a lovely blog and thank you for sharing your recipes.
    Merry christmas
    Gayatri

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  2. Merry Christmas-I love your blog-thank you Kathy

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  3. Honey in Egg Nog??? I am on it!! And what an interesting way for your Mother to get nutrition and delicious-ness into a summer excess...I'm so impressed.

    We will be getting our first winter weather here in the Midwest Wednesday night; I'll be thinking of my Canadian neighbors braving the North already.

    Merry Christmas and thank you for another year of wonder.

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  4. We got to sample this eggnog last night and it was delicious. Thank you Lovella.

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  5. I noticed that you have a thermometer in one of the photos and I wondered if you cook the eggnog up to a certain temperature.
    Thanks Lisa

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    Replies
    1. Hi Lisa,
      I cooked mine until about 160 F. I will add that to the directions. Thanks.

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  6. Why no cinnamon or ginger or peppermint flavor added..isn't the exotic flavors make the season and richness special...and Eggnog.

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    Replies
    1. Donald....yes I absolutely agree. I only posted a basic recipe that everyone can flavour as they wish.

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  7. Lynn in the MountainsDecember 18, 2012 at 6:37 PM

    At last, an eggnog without refined sugars! I will definitely make this for my husband and I, and we'll share it with his coworkers. Thank you for posting this delicious recipe!

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  8. This was so good. Thanks for sharing it with us on Sunday evening. What a treat!

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  9. Always so much better when freshly made instead of store bought egg nog! Merry Christmas

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  10. Your mom and my mom served up the same summer time treat. Funny though, I never matched it up in my head with the thick creamy stuff we get in the supermarket at Christmas time.

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