Jake and I have successfully made and enjoyed many rounds of egg nog this season! I remember my dad making egg nog and cinnamon toast for many years around Christmas time. Since there is nothing even remotely close to egg nog in Korea, we did some research and have discovered (and altered) a pretty good recipe:
4 cups milk (the heavier, the better)
5 eggs
1/2 cup sugar
1 tsp. vanilaa
1 tsp. nutmeg
dash cinnamon
dash salt
Mix together the eggs, sugar and half the milk (2 cups). Heat on low, constantly stirring so the eggs don't fully cook. Remove from heat when the mixture can thinly coat a spoon. At this point you can strain it if you like really smooth nog. Stir in the rest of the ingredients. If you use heavy whipping cream instead of plain 'ol milk, you get the kind of egg nog you can chew before you swallow. That's my type of egg nog! Too much cinnamon will give it more of a custard flavor. Put it in the fridge and enjoy within a few hours!
1 comment:
can't wait to try the new recipe! I thought Aaron was joking the first time he made homemade eggnog... now it's become a tradition in our home too! Hope you two have a festive, warm Holiday! We will be thinking of you!
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