On the Seventh Day of Christmas my true love gave to me...
Seven swans a'swimming (in eggnog)
That was the best I could do making the whipped cream look like swans. Oh well. On to better things...
Today is eggnog. If you have never made your own homemade eggnog you will never ever ever go back to store bought. You basically get to spice it the way you like, make it as sweet as you like it and as thick and fluffy as you like it too. Our recipe is heavy on the nutmeg and heavy on the fluff, which may (or may not) include an over-the-top addition of French vanilla ice cream. (It's up to you.)
SPECIAL INGREDIENTS AND TECHNIQUES
This is an uncooked eggnog. So you want to make sure your eggs are clean and fresh. If you're lucky this time of year to get fresh eggs from your winter farmers market or a local farm, that's best. We use jaggery sugar which is a minimally refined cane sugar from India that gives desserts a full, rounded sweet taste that's ever so slightly earthy. It makes a difference to us, but you can use any sugar you like. We use a food processor and an electric hand mixer to whip up the yolks, cream and whites, and a microplane grater for the nutmeg. Whole nutmeg is the only way to go with this. You can grind it or grate it, but please use whole nutmeg. It taste so much better than pre-ground.
Makes about 20 small cups
You'll either love us for this or hate us for this.
1 1/4 - 1 1/2 cups jaggery sugar, or other sugar
6 cups heavy cream, divided
2 cups milk (we use whole)
2 whole nutmeg seeds
1/2 teaspoon sea salt
Rum or other alcohol (optional, we don't add it but you can)
1 pint French vanilla ice cream OR 1-2 teaspoons vanilla extract
Separate the eggs and put the y