Anyone who knows me, knows that I have a little bit of a sweet tooth. Don't get me wrong, I can go ham on a good kale salad or a solid quinoa creation. But when it comes to sweets...let's just say I have an emergency supply of dark chocolate at home just in case a craving strikes unexpectedly.
In any case, now with the holidays, we find ourselves at that time of year (once again) to indulge. Ever since I was a kid, one of my all-time favorites during the holidays was eggnog. I could drink that stuff like it was going out of style, and to this day, it's still one of my favorites.
Fast forward to last year when I moved to Europe. Well, lo and behold, I came to the horrific realization that eggnog is, more or less, an American tradition. So after one year of an eggnog-less holiday, I decided this year to take matters into my own hands. And it was quite possibly the most delicious decision I've made so far all season.
While this recipe doesn't call for kale or inflammatory-reducing spices, we believe at The Toasty Avocados that every now and then it's good for the soul to live a little. This one's just pure, warm, creamy, full-indulgence deliciousness.
So put on those cozy socks, press play to your favorite Christmas playlist, put on a fire, and enjoy the creamy, warm and comforting flavors of eggnog with your favorite people this holiday. And if you find yourself this Christmas getting sore from whisking the eggs for eggnog (which may or may not have happened), don't fret. That's what New Years resolutions are for, right? So go ahead, treat yo'self.
Happy holidays, everyone!
Holiday Eggnog (Serves 4)
- 1/2 c sugar
- 6 egg yokes
- 1 1/4 c heavy cream
- 2 1/2 c lowfat milk
- 1/4 ts nutmeg
- 1/4 ts cinnamon
- 1/4 ts vanilla extract
- Pinch of pink Himalayan sea salt
- In a medium sized bowl, whisk together the sugar and egg yolks until well-blended and creamy.
- In a medium-sized saucepan, heat cream, milk, nutmeg, cinnamon, and salt over medium heat until it reaches a light simmer, stirring frequently.
- Add a tablespoon of the milk/cream concoction to the egg concoction, whisking quickly and thoroughly after each addition. By the end, I increased the amount of spoonfuls to five or ten to speed up the process, whisking thoroughly after each addition.
- Once you've mixed all the milk concoction with the egg concoction, place the liquid on the stove, first on low heat, while continually stirring. Over the next 3-5 minutes, increase the heat until it is at medium heat, while whisking continuously.
- Remove liquid from heat, and stir in vanilla. If you're into it, add rum or bourbon. Garnish with nutmeg and cinnamon, gather friends and family around, and be prepared to have some of the best eggnog of your life!