A few years ago, I went on this total health-food kick and pretty much gave up anything full-fat. I know, I know, some fat in your diet is actually a good thing, but back then I had a difficult time determining how much was too much.
Like, is it too much to drink an entire half-gallon of Southern Comfort traditional eggnog all by yourself…in three days? ‘Cause I could sure do it, friends. Don’t think I didn’t.
And that’s when I decided to really tone back my eating. It was a sad, sad time. Especially when I convinced myself that low-fat eggnog was just as good as the Southern Comfort kind (or any full-fat kind. The SoCo stuff is just my own personal favorite.). Umm….a half-cup of Southern Comfort traditional eggnog has 200 calories and 9 grams of fat; the low-fat stuff hovers around 120 calories with 2.5 grams of fat.
They are not the same, okay?
In terms of holiday food and beverage, eggnog is probably the number one thing I look forward to during the holiday season. I mean, you can’t even buy it eleven months out of the year–why should I deprive myself, right? Anyway, now I just allow myself to indulge in the real stuff, and share it with Doodlebug so I don’t end up drinking the entire container myself.
I’ve always been interested in making my own eggnog, but have been a little timid about the whole raw-egg thing. However, this recipe cooks the yolks, and since we didn’t drink it gallons at a time, I felt pretty safe in consuming it. I have to say: this was the absolute creamiest, frothiest (hmmm, if that’s not a word, it should be!) nog I’ve ever imbibed. Definitely worth the fat and calories!
- 4 egg yolks
- ⅓ cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon*
- 1 teaspoon freshly grated nutmeg
- 4 egg whites
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
- In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
Yikes! I can’t believe it’s already Week 10 of 12 Weeks of Christmas Cookies and Sweets! Thanks so much to Brenda for hosting this week after week.
How is everyone else faring in their holiday planning and preparation? If you need some inspiration for your holiday baking, check out my previous posts:
And if none of those strike your fancy, check out some of these great ideas from all of this weeks participants!