For starters, eggnog is far too delicious to be consumed only during Christmas time (and more recently, around Easter). In fact, we think (Jake thinks) there should be an excuse to consume eggnog at least once a month. Folks who raise chickens sometimes have an overabundance of eggs that doesn't always fall conveniently in December or April. Those noble farmers should feel free to whip up a batch of frothy egg drink any time of year they have an egg windfall. Thus, February needs an eggnog-affiliated holiday and, given the frequency with which our weather people (and sometimes even our beloved marmots) need to revise their predictions (i.e., have egg on their faces), Groundhog Day is the perfect candidate. So, here we go, with the first installment of a series called, "Holidays That Should Be Celebrated With Eggnog." These are our step-by-step instructions for preparing eggnog for Groundhog Day or, if you will, 'Hog Nog. (Based on a recipe from Katie's sister-in-law, Julia. Thanks, Julia!)
1 c sugar
6 c milk
Nutmeg, ginger, cloves to taste
|Take the eggs and separate the yolks into a large bowl and the whites into a separate container. (A one-pint canning jar is about the right size for the whites.) Save the whites for something else|
|Whip the yolks until thick and bright yellow. With an old-fashioned egg beater, it took about 5 minutes.|
|Add 1 cup sugar and mix well. We used raw sugar, like a groundhog might find in the wild.|
|Add 6 cups of milk and mix well. Using of milk instead of cream makes it quite a bit thinner (and dare we say, healthier) than the eggnog you normally find in the grocery store.|
|When it's all done it should look something like this.|
Sometimes people of sufficient vintage enjoy seasoning their eggnog with aqueous ethanol solutions. For 'Hog Nog, the natural choice would probably be something like this.
Disclaimer: This recipe uses raw eggs, which might contain harmful bacteria--consume at your own risk and don't sue us if you get sick!