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Wil’s Eggnog
Three Cups (700ml) Whole or 2% Milk
Six Egg Yolks
¾ cup Granulated Sugar
2tsp vanilla extract (or 1tsp paste, or ½ vanilla pod)
1½ cups heavy cream
½ cup brandy (optional)
1-2 tsp cinnamon
¼-½ tsp ground cloves
1-2 Tbsp ground ginger powder
1-2 tsp nutmeg (get the whole ones and grind fresh I promise it will change your life)
Put milk in large pot over medium heat. Let it get warm and steamy; do not let it boil.
Beat egg yolks with a hand mixer. While beating, add sugar a little at a time, beating thoroughly to fully incorporate sugar before adding the next bit of sugar.
While whisking the egg+sugar mixture with the lowest mixer setting or by hand. Add about ½ cup of the warm milk, whisk until incorporated, repeat three times until you’ve used about half the milk. Then pour the rest of this back into the pot to join the warm milk. (If you pour the eggs directly in, they’ll curdle; this is to bring them up to temp.)
Continue cooking on a LOW heat for 10-15 minutes until a little less than desired thickness. (It will thicken further as it cools)
Remove from heat, strain through a fine sieve, and stir in spices.
Chill in ice bath for 10 minutes, stirring every minute or two.
Add ½ cup brandy whether now, or right before drinking; letting the booze sit overnight makes a much smoother drink, if that’s your preference.
Kleya’s Eggnog Sourdough Ghor Toast
French Toast is the perfect way to use up any leftover nog, but I never have any leftover, so I can assure you it works just as well with store bought stuff.
Makes 2-5 slices – how many depends greatly on the slice thickness and absorbent capacity of your favorite sourdough.
Sourdough Bread, sliced
¾ cup eggnog
1 large egg
½ tsp cinnamon
¼ cup brandy (optional)
½ tsp fresh orange zest (optional)
fresh nutmeg
maple syrup
Preheat griddle / frying pan / skillet.
Whisk eggnog with egg, cinnamon, and brandy and/or orange zest if you like those things.
Dunk your toast slice in the mixture for 5-10 seconds; you want it saturated but not soggy!
Place on [pre-heated cooking implement of choice]. While down side is cooking, grate a bit of fresh nutmeg over the top. Flip after 2-3 minutes, or when golden brown. Cook other side until similarly golden brown.
Serve with maple syrup.