noggin'

I think the domestic bug finally bit me.  With things we are accustomed to eating/drinking in the States being in short supply here, I'm learning how to make a lot on my own.  This weekend I felt really ambitious and made egg nog. (Mainly because I was trying to keep myself awake to midnight on New Year's Eve and also because I've searched high and low and can't find it anywhere.)  The recipe I found makes one big ol' heapin' mess of creamy goodness, perfect for parties or for two hermits celebrating the New Year.  What started out as a whim turned into one of the best decisions I made over our break.  I might have to see if I can tag along on Mr. F's gym membership though after drinking so much.  Here's the recipe.

Homemade Egg Nog

Ingredients:

12 large eggs

1 1/2 cups granulated sugar

1/2 teaspoon salt

8 cups whole milk

2 tablespoons vanilla extract

1 teaspoon nutmeg (calls for freshly grated, didn't have, used my jar, turned out awesome)

1.  In the biggest saucepan you have, whisk together the eggs, salt, and sugar until blended then gradually add half of the milk (4 cups).  Do this without heat.

2.  Put pan on burner and set for lowest heat.  Stir continually until the mixture thickens into a custard consistency.  (Should coat the back of a wooden spoon.)

3.  Transfer to big ol' bowl and add the rest of the milk, the vanilla, and nutmeg.

4.  Cover and chill for a good long while.  (We waited a few hours, but it was definitely better the next morning.)

To make it more decadent, add some fresh whipped cream.

Tip: strain nog before drinking.  If you're anything like me,  you have no idea how to make a custard, so there will be chunky bits in the nog.  Just strain those out and you're good to go!