For the Holiday Gift Class last weekend, we started with this blender egg nog based on one from
The Essential New York Times Cookbook by Amanda Hesser. If you haven't seen this book yet, it is full of amazing recipes and Amanda's introductions to the recipes will have you hooked instantly. If you haven't made homemade egg nog yet, well, now is your chance. Seems that people either love egg nog or they hate it. I'm definitely an egg nog lover, but I prefer to make it at home where it's like drinking a lovely custard laced with rum. The great thing about this recipe is it's speediness. I
needed to make another batch to do a photo shoot with (yes, I did feel slightly guilty for drinking rum by myself, before 11am no less, on a Monday morning) and I had the nog ready in a matter of a few minutes.
Egg Nog
4 fresh eggs
3/4 cup granulated sugar
1/4 tsp freshly grated nutmeg
1/2 cup rum (our preferred brand is Mount Gay)
1 1/2 cups whole milk
1 cup whipping cream
First off - divide this recipe into two batches as one batch won't fit into a standard blender. Crack the eggs into a blender and process for 1 minute on medium speed. Slowly add the sugar and blend for another minute. With the blender running, add the rest of the ingredients until combined. Transfer the nog to another container, preferably with a spout, and repeat with the remaining ingredients. Refrigerate for at least an hour, or up to overnight.
Serve the eggnog chilled with fresh grated nutmeg on top.
