I am not quite sure what came over me, but on Christmas Eve, I was gripped with the burning need to make egg nog. Not being generally picky, I would have been happy to buy some at the store, but any eggnog, let alone the non-dairy variety, is non-existant this side of the pond.
And so began the search, for a decent recipe that was both thick and rich, but also had the ingredients we had to hand (Scotch, not Burbon) as the stores began to close for the holidays and also cooked as raw eggs gross me out. I read a bunch of recipes, and then decided that I would just throw things together in the general principle of egg nog and see what happened.
The answer is - I drank a lot and decided that if my life as a designer and photographer doesn't work out, I have a credible back up plan as the official Scottish Nogmaker.
Warning: this egg nog is lethal, but delicious.
Easily made with cow's milk and cream - but please top with whipped cream and tell me about how delicious it is - I miss whipped cream!!
6 eggs - separated. Store whites for later.
1 litre (4cups) soy milk
250ml (1 cup) soy cream
100g (1/2 cup) powdered sugar
2T plus a little for sprinking ground nutmeg
250ml (1/2cup) rum
500ml (1 cup) whisky
mix egg yolks, soy milk, soy cream, 2T of the nutmeg and sugar in a heavy bottomed sauce pan. Heat until just before boiling, make sure to stir constantly so you don't scramble the eggs.
Add the alcohol and leave to cool, first on the counter, then in the fridge.
Just before serving, whisk the egg whites into stiff peaks and mix thoroughly into the egg nog. This really makes it nice and creamy without the addition of much cow-based cream.
Aren't my birdie cups sweet? They are from here.