Eggnog! Nothing screams Christmas and then rubs it in your face quite like eggnog. I have missed out on this age-old tradition for my first twenty Christmases because I’ve always been suspicious of drinking eggs. It’s an abomination reserved for opera singers and stupid people in dares.
It’s not bad (Bobby was appalled that angels didn’t start chorusing; he froths at the mouth at the thought of eggy goodness). Hot chocolate will still be my holiday drink of choice, but give this recipe a try. There are a ton of baked good recipes that call for egg whites only, and it’s a delicious use for those sad, unwanted egg yolks. Plus, it’s ridiculously easy.
Eggnog
Modified from Williams and Sonoma
5 egg yolks
2 cups milk, divided
1 cup sugar
generous sprinkling of cinnamon
smaller dash of nutmeg
bourbon (amount depends on what exactly you plan to do after drinking the eggnog)
Beat the yolks together with sugar and one cup of milk. Simmer on low heat, stirring frequently. I tempered my yolks first, but I’m not sure if this was necessary. Better safe than sorry, though…I didn’t want to end up with scrambled eggs.
When the concoction thickens (it took me about 7 minutes), remove the pot from heat, add the second cup of milk, and let cool. Pour through a sieve to remove errant bits of cooked egg. This is the most frustrating part and will take you the better part of ten minutes. Grr.
Add the cinnamon, nutmeg, and bourbon to taste.
Length of procrastination: 20 minutes
Cooking to Procrastinate 