Eggnog
Ingredients
- 6 egg yolks
- 3/4 box powdered sugar
- 1 (12 oz) can Pet milk
- 1/4 litre clear rum
- 1 tsp vanilla
Step-by-Step Instructions
- Beat egg yolks, add milk, vanilla, and add powdered sugar a little at a time. Mix well. Add liquor gradually.
- Let stand one day before serving and enjoy responsibly.
Common Problems and Solutions
Q: Why is my eggnog lumpy?
A: Make sure to beat the egg yolks thoroughly first, and add the powdered sugar gradually while mixing continuously. Adding it all at once can create lumps that are hard to dissolve.
Q: Can I make this without alcohol?
A: Yes, but you'll want to add extra vanilla (up to 2 tsp) and perhaps a splash of rum extract for flavor. The alcohol also acts as a preservative for the overnight rest period.
Tips and Techniques
The one-day rest period is important—it allows the flavors to meld and mellow. Store in the refrigerator during this time. Add the rum gradually while stirring to prevent curdling the egg mixture.
Ingredient Substitutions
- clear rum: bourbon or brandy
- Pet milk (evaporated milk): half-and-half or whole milk
- powdered sugar: granulated sugar
Equipment Needed
- Electric mixer or whisk
- Large mixing bowl
- Measuring cups and spoons
Historical Context
German eggnog traditions often use evaporated milk rather than fresh cream, a practical approach that made its way to Louisiana kitchens where both German and Cajun cooking traditions blend during the holidays.