On the menu: Small Batch Snowstorm Eggnog
We finally got our first big snow here on the coast. I watched as my friends and family back home got 2 feet of snow a couple of weeks ago, and I got so homesick. When I saw the forecast for the storm, I immediately set out to get some good eats inside while the snow spun around outside. I love a good snowstorm!
Along with these Old Fashioned Sour Cream cookies and a batch of slow-cooked beef ragu, I made a small batch of eggnog. Eggnog reminds me of my brother. He LOVES eggnog. The gross kind in the carton. He drinks at least a gallon every Christmas, and I sit idly by and try not to toss my cookies (You know, because I eat tons of cookies while he drinks his nog). My brother has to slurp the nog like it’s the most delicious thing on the planet, singing it’s praises and making sure that I know how much he loves it. Obnoxious. Did I mention that he’s 24 years old and he still does this? Naturally, I swore off the nog at a very young age.
So I’m gearing myself up for this year’s annual eggnog taunt. With the real deal.
My objectives here were two-fold. I wanted to make a great eggnog and use up some perishables from our refrigerator before we go home for Christmas. As I wasn’t really in the mood to buy anymore food, I used what we had in our liquor cabinet–no rum, but some rye whiskey tempered with a little marsala sounded all right. But here’s the thing: the vast majority of eggnog recipes make a bowlful. The two of us in a snowstorm don’t need a bowlful of eggnog. Can you imagine the outcome of that situation? Yikes. This recipe is small, easily scalable if need be, and makes an awesome nog. Creamy, full-bodied, smooth, and spicy. Who knew eggnog was any good?
Small Batch Snowstorm Eggnog
adapted from Jeffrey Morgenthaler
makes 2 servings
2 large eggs
3 oz by volume sugar (I used my jigger to measure this!)
1/2 tsp freshly grated nutmeg
2 oz brandy
3/4 oz marsala
1 1/4 oz rye whiskey
8 oz heavy cream
2 oz whole milk
Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add remaining ingredients and blend until combined. Chill thoroughly to allow flavors to combine. Serve with freshly grated nutmeg on top.