Here’s how the conversation went:
Mom: What are you doing tonight?
Me: Oh, we’re going to watch a TV show and drink a bourbon and eggnog. We made the eggnog last night and it has to sit in the fridge for a day before we have it. So we’ll see. I’m pretty excited.
Mom: Oh, yeah, your Dad and I were going to make that once back in the day but we saw what was in it and the dietitian in me couldn’t bring ourselves to do it!
Me: Yeah, I know it’s not healthy, but you know, we’re having one glass, and we just wanted to see what it’s all about.
Mom: Just take a Statin beforehand! [Laughs]
Me: [Not laughing] Well I was not worried until now so thank you.
It’s all very sweet. She loves my heart. I’m so happy that it’s been ingrained in my head over the years to watch for this stuff and buy the light eggnog and take care of my body. This was probably a night when I was feeling a little tired and fiery and all I wanted to do was pour a shot of bourbon in a glass, top it with some homemade and extremely fatty eggnog, grate a little nutmeg on it, sit down and fat out on the couch. Well, that kind of sounds like every night. So maybe she does have something to worry about. [Winking].
We originally cut this recipe in half and it served just a little bit under six people.
4 cups milk (we used nonfat)
1/2 teaspoon vanilla extract (and 2 more teaspoons later)
1/2 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
4 cups cream (we used whipping cream, but here’s a good breakdown of fat percentage in different kinds)
1/2 teaspoon nutmeg
Combine the milk, cloves 1/2 teaspoon of vanilla and the cinnamon in a saucepan and heat it over low for about five minutes or until it comes to a boil. Combine the egg yolks and sugar in a large bowl. Whisk this together until it’s a bit lighter in texture and looks like a really beautiful light yellow (I really wish this would be tasty because it looks delicious at this point). Pour this mixture into the saucepan and cook over medium heat stirring constantly for about five minutes or until it’s a little thicker. You’re basically cooking the eggs, so they aren’t raw. Just make sure it does not boil. Strain out the cloves and set it aside on the stove. Go do something for about an hour so it can cool down.
After it’s cooled, add in the cream, 2 teaspoons vanilla and the nutmeg. You can choose to add booze here (2 1/2 cups of bourbon or rum), or leave it as is. Refrigerate overnight. Peter and I did not add alcohol before refrigerating because we wanted to taste it plain. We eventually poured one shot of bourbon in a small rocks glass, poured the eggnog in to fill, and grated a small amount of nutmeg on top.
AND we are still alive and kicking.