Happy Christmas Eve!

christmas-eve-title77Christmas Eve is here and it is also Eggnog Day.  Today I will be doing a quick cleanup around the house, prepare my cranberry sauce for tomorrow, make some deviled eggs and enjoy some crackers & cheese ball.  Hopefully my son will swing my today to pick up their presents. I think I will also watch a couple of Christmas movies like White Christmas & National Lampoon’s Christmas Vacation.  What are your Christmas Eve traditions?  If you enjoy eggnog you should give the following recipe a try.  This recipe will make six 16 oz. servings or you can just half the recipe if there is only 2 or 3 of you. If you are lactose intolerant, substitute the milk & heavy cream with almond milk and coconut cream.  The substitutions are  placed in parenthesis.  I also like my eggnog with a little kick so I add some spiced rum.

ginchnog-8Red sprinkles
1 Tbsp. honey
1 quart whole milk (almond milk)
1 1/2 c. sugar (1 cup erythritol)
1 tsp. vanilla extract
2 cinnamon sticks
1 tsp. grated nutmeg
2 c. heavy cream (14 oz. can coconut cream)
8 large eggs
Green food coloring
6 oz. spiced rum
Whipped cream

ginchnog-9Place the sprinkles on a saucer and the honey on another saucer.Cover the rim of your glasses with the honey & then cover with the sprinkles to create a red rim.ginchnog-12







ginchnog-13In a medium saucepan, combine milk, sugar, vanilla, cinnamon sticks and nutmeg.  Bring to a boil. Set aside to cool for 15 minutes.

ginchnog-14Whisk heavy cream and eggs in a bowl for one minute.


ginchnog-16To temper this mixture so you don’t get scrambled eggs, take half a cup at time of the spiced milk and whisk it into the cream & egg mixture until the remaining milk mixture is completely incorporated.



ginchnog-18 Return to the saucepan and continue whisking until it is very warm to the touch (but not hot), light frothy and airy, about 5 minutes.






Add a few drops of food coloring and the rum.


ginchnog-20 Pour into prepared glasses and top with whipped cream.








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