DAY #15 - Nutmeg

neil bougourd | 14 December, 2023


          
            DAY #15 - Nutmeg

Noggins will love this
as flavour eggspectations
come in this season.

The NUTMEG tree is a native of the Banda Islands, a cluster of small volcanic islands historically known as the Spice Islands and now part of the province of Molucca in Indonesia. Nutmeg isn't really a nut, but the kernel of an apricot-like fruit. It has a sweet, pungent aroma.

Homemade Eggnog with Nutmeg Sprinkle

INGREDIENTS

  • 6 large egg yolks
  • 1/2 cup sugar
  • 1 cup heavy whipping cream
  • 2 cups milk
  • 1/2 teaspoon ground nutmeg
  • pinch of salt
  • 1/4 teaspoon vanilla extract

DIRECTIONS

  • Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
  • In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
  • Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
  • Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 
  • Whisk constantly for just a few minutes, until the mixture is just slightly thickened. It will thicken more as it cools.
  • Remove from heat and stir in the vanilla.
  • Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. 
  • Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
  • Store homemade eggnog in the fridge for up to one week.
  • Top with freshly grated nutmeg.