I have been too much a post–and–run Snake these days; and for that I apologize. It will get worse—or this place will fall entirely silent, mayhaps—before it gets better; but before those days descend, I would like to share some joy—a recipe for a celebratory frugal indulgence. Don’t believe me? Step into my kitchen and behold!
We have waxed enthusiastic about eggnog in these parts before. Yet, astonishing as it may be to some of us, others do not care for the lovely rich beverage. And these days, the cost of making a huge bowl of it may be enough to knock it off some holiday lists. Do not despair—and please do not stoop to buying the processed stuff, full of HFCS and thickeners and who knows what else. Here’s a recipe for making eggnog a serving at a time: that’s frugal and it makes it easy to tweak each glass to the drinker’s tastes. Best quality ingredients will lead to the best ‘nogs. Chilled glasses are a very nice touch, too.
2 t. sugar
1 C cold milk–type liquid (see note, below)
1/4 t. vanilla extract
freshly grated nutmeg
Alcohol(s) of the drinker’s preference, optional
Milk note: One may use whole milk, or for a richer eggnog, a combination of milk and half & half, or milk and cream; or even just half & half or cream.
Mix egg, sugar, milk, and vanilla together thoroughly. Pour into tall, chilled glass and dust with nutmeg.
Yep, it’s just that simple! If you want to add alcohol to the drink, mix the eggnog first, then add the liquor and stir to mix it in well. There are many ideas about the best liquor for eggnog, but not being a discriminatory sort of reptile, I shall report that my favorite modification to make this recipe high–test is to use all heavy cream, then cut it with liberal additions of bourbon, rum, and brandy (declining quantities of each in that order). Vanilla brandy is also an excellent variant, if one can find it.
I hope to raise a cup to all of you, and other friends scattered across the globe, in celebration of the solstice tomorrow. Skål—and to the better days ahead!