…not really. Just to warmth and contentment. But, given my adoration of nearly all things egg-centric (see what I did there?), it’s no surprise that when I got both thirsty and chilly this week my thoughts turned once again to eggnog, but this time warmed, not cold. If I thought I could procure some fresh ostrich eggs for the purpose, I might well experiment with ostrich eggnog, because every time I make that drink it mysteriously disappears in a trice, and cracking and separating so many eggs at a time does get a little tedious.
Never mind that, eggnog is worth it.
So this time, I varied it again with both the heat treatment and the flavors, just to please my palate with a little change from the most recent batches. One part cream, two parts whole milk, a splash of vanilla bean paste, a pinch of salt, a hefty sprinkling of ground cardamom (one of my very favorite spices, as you know, and very holiday-friendly too) and a squirt of honey. I steeped traditional Earl Grey tea in the mix while bringing it all to a steaming scald and then, having separated eggs and put the yolks into the blender at medium speed to fluff ’em up for a while, I poured the hot-hot milk mix in a thin stream into the machine and let it cook up the eggs whilst whipping the whole into nearly as enthusiastic a froth as I was building up in anticipation of drinking it.
I did let it cool enough to not scald me as well, and it was worth the wait. It’s even worth the wait I put you through by forgetting to put up a Foodie Tuesday post this week. Oops. The nog was warming and comforting, as hoped, and with a dash of yolks for protein that made it a great way to stave off any hints of hunger until dinnertime. At dinner I ate a bit of chicken, but I think I can safely say that though I’ve nothing against trying ostrich meat, which I hear is delicious, the likelihood of my finding any of it handily nearby to fix for my dinner in north Texas is about as high as that of my getting its eggs for my eggnog, so I’m sticking with the chicken-and-egg approach for now, and can assure you that at least on this particular day, the egg came first. But I win. Now you know.
Blend equal portions of 35% cream and Grand Marnier or Drambui – it’s a nog!
Oh my, that sounds delicious!! I have never made my own eggnog, but I might just have to after reading this…
I’ve never been a fan of eggnog, let alone eggnog with ostrich eggs. As always, however, you make the strangest of things seem delicious. Hope you had a great holiday, Kathryn.
I’ve certainly been known to make delicious things seem strange, too (ask my spouse!), but I’m glad you get a kick out of my weird sense of humor and tastes. 😀
Our holiday was excellent—wildly busy through Christmas Eve and then wonderfully quiet over the New Year—and now it’s back to busy, even though school hasn’t started up again quite yet. We’re trying to clean up Richard’s two offices (the third, the one at the church, is now cleared out since his “4 month” interim there ended in December after 15 months!) and our home bookshelves and closets and such. Hard work, but feels great. I hope *your* holiday was excellent, too, my sweet.
A beautiful 2015 to you!