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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 6 |
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My paternal grandmother’s side of the family was/is about as English as you can get. Maybe a touch of the French our, a touch of German (hay, it was Europe & the British Isles. The House of Windsor started out Saxe-Coburg and Gotha, until King George V changed it in 1917). Read more . I really enjoy a lot of the British & European Christmas traditions. I prefer Goose to turkey and love Plum Pudding. I’ve had dozens of different eggnogs, from the store bought, ersatz stuff to a concoction that took my neighbour two days to make and there has to be at least one recipe out there for every person that makes it. Except for the store bought, everyone I’ve ever has was pretty good stuff. Maybe I am partial to this one just cause it’s Grannies’; you can get attached to stuff like that. Maybe it’s just great, basic Eggnog. Whatever, this is the one I make every Christmas and New Year. Actually, Granny didn’t hold much with drinkin: Just didn’t bother with it. However, Eggnog had its own special place. No, that ain’t Granny but I couldn’t resist the pic. Ingredients:
ingredients |
• 6 large eggs. |
• 1 cup sugar (i use raw sugar and it adds a lovely over taste). |
• 1/2 tsp salt. |
• 1 cup decent brandy (i usually use 1/2 cup brandy & 1/2 cup dark rum but that’s tweaking) |
• 1 litre (quart if you like) light cream, 20% or so. |
• nutmeg to taste. |
Directions:
1. Directions:
2. 1. In a large bowl, beat the eggs until light & foamy.
3. 2. Add the sugar and salt and whisk until thick & lemon coloured.
4. 3. Stir in the cream and whatever alky you’re using.
5. 4. Make sure this is thoroughly blended.
6. 5. Cover & chill at least three or four hours before serving, overnight is best.
7. 6. Give it a wee stir now and then.
8. 7. Serve in chilled punch cups or glasses.
9. 8. Just before serving, sprinkle on your personal dose of nutmeg. See Photo
10. Happy Holidays.
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