My advice is don’t think about the calories
I realize it’s a little late to post the Eggnog Recipe. At this point, I’m sure most of us are nogged out.
Not to mention coming to the sober realization that the holidays are over and thus, time to pay the cream-cheese-and-four-sticks-of-butter-in-every-recipe piper.
However, several of y’all asked for it and I’m going to go ahead and post it because there may be some of y’all out there who will throw caution to the wind and have one last fat-filled fling before the New Year’s Resolutions kick in.
And, if after you make it, you can’t stop drinking it, then you can do what P usually does and dump the rest of it down the drain.
Eggnog is his kryptonite.
Anyway, it’s also good time to let you know that I’ve created a separate page entirely devoted to all the recipes I have ever posted. That way if you wake up in the night and can’t sleep for wondering how on earth I make my crawfish etouffee, then there’s a quick and easy way to get that information.
Just click on the link under the About Me section that says, appropriately enough, “Recipes”.
I am so clever.
Homemade Eggnog
1 dozen eggs
1 quart cream
1 1/2 cups sugar
1 3/4 cups milk
1/4 to 3/4 cup bourbon (depending on how festive you feel)
Separate egg white from egg yolks. Mix yolks with sugar. Beat until creamy. Add bourbon and cover with plastic wrap for one hour.
Add milk. Whip cream and add in to mixture. Whip egg whites and fold in. Refrigerate and serve with nutmeg if desired.
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