Eggnog makes holidays special.
Whatever the guarded family secret, all eggnogs have a certain number of ingredients in common. A survey of eggnog recipes suggests the following proportions:
- 4 to 6 eggs, separated
- 1 quart milk
- 1/2 to 1 cup sugar
- 1/2 to 1 pint cream
- 1 pint bourbon whiskey or a little less rum or brandy
- 1/2 to 1 tsp. nutmeg
As a guide, the first number (4 of 4 to 6 eggs) will produce a fairly traditional version of eggnog. Substitute 1 tsp. vanilla extract for an alcohol-free nog.
Eggs
Eggs are a main ingredient for eggnog, and they are the ingredient that has caused cooks the most concern over the years. The increased danger of salmonella food poisoning from factory-farmed eggs has led American consumers away from any recipes using raw eggs, as eggnog once did. However, several strategies let you enjoy the egg-milk combination without worry. Slowly heat beaten egg yolks and milk together to a temperature of 160 degrees and then cool quickly and stir thoroughly. (Cold eggnog tastes like custard because it essentially is custard.) Some cooks report success with egg substitute and, increasingly, with pasteurized eggs, which are slowly becoming widely available.
Milk and Cream
Very old cookbooks evade an exact description by specifying "rich milk--recently obtained, one presumes, from the cow. Whole milk makes very good eggnog and tastes rich in these days of skim and low-fat milk for daily use. Depending on your family's preference, you may wish to try half-and-half or light cream before reaching for the heavy or whipping cream. Tradition dictates whipping the egg whites and the heavy cream and then combining them to cover each cup of eggnog. Hold a "rich milk" tasting session before making eggnog for company--your family's lessening need for heavy calories may surprise you.
Sugar
Here the framework of family secrets and opinions begins. To every dedicated eggnog maker, all other eggnogs are too sweet or not sweet enough. The degree of sweetness depends partly on whether your eggnog contains alcohol. Too much sugar distorts the taste and, as any bartender will tell you, increases the punch of the alcohol. If guests leave glasses unfinished, too much sugar is often the reason.
Bourbon whiskey, rum or brandy
Aim for two kinds of balance in choosing alcohol to add to a punch like eggnog. First, plan to add enough that it can be tasted as part of the drink but not so much that you cannot taste other ingredients. The second balance is quality: Whatever you put into eggnog need not be the costliest spirit on the block, but it should be something you could pour into a glass and serve neat without embarrassment.
Nutmeg
Absolutely! Fresh-grated nutmeg gives a wonderful aroma as well as taste, but regular ground nutmeg will do fine as long as it is fresh. Make the holidays a time to check your spice rack, throw out those seasonings kept so long that they have lost their flavoring zest and bring home fresh versions for your holiday baking--and eggnog.
Tags: eggnog tastes, much sugar
