Among her countless attributes, my mamacita (Mombo, as I call her) is a culinary goddess. Everything she makes is A. Mazing. One of our Christmas traditions is that we make her fantastic Egg Nog together every year from scratch.
It’s soooo good and can be served to everyone or made adult-friendly! (Mmmm)
Here is her fabulous recipe!
Makes 10 4-ounce servings (1/2 cup each)
6 beaten cage free or organic eggs
2 cups whole milk
1/3 cup granulated sugar
11/2 teaspoons vanilla
Whipped Cream to Fold in at Serving:
1 cup whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla
Liquor to add:
Brandy, or Rum, or Bourbon
Freshly ground nutmeg
1. In a heavy medium saucepan, combine eggs, milk and sugar. Cook and stir constantly over medium heat until mixture coats a metal spoon. Be careful not to overcook, or the mixture will turn to custard – just cook slowly and stir till it starts to thicken and sticks to the spoon. Remove from heat and immerse in a sink full of ICE cold water. (2-3 trays of ice cubes and cold water to come up to the level of the eggnog in the pan) As the eggnog is chilling, stir 1-2 minutes and add the vanilla. Chill overnight in a sealed holiday pitcher.
2. When ready to serve, whip the cream. Add sugar and vanilla. Transfer eggnog to a punch bowl and add alcohol to taste if desired. Fold in the whipping cream and serve with fresh ground nutmeg.
1. If you can get whole nutmeg and a nutmeg grater it really does the trick. If that is not possible, buy a new jar as nutmeg should not be a year old as spices lose their intensity over time.
2. When adding alcohol (and my personal favorite is brandy) be gentle – if there is too much booze it kills the rich creaminess of the eggnog. You can always add more booze to taste, but you can’t take it out once added!
(Stolen Picture, but yours will look this tasty!)