How to Make the Best Eggnog
I just looked at the calendar and realized that the time for wintry merrymaking is coming closer. While I'm staunchly against Christmas creeping forward every year (seriously, retailers, can we at least wait until after Halloween before putting up Christmas decorations?), there's one piece of Yuletide cheer that is best started before Thanksgiving: eggnog.
JK Grence All of this in one tasty treat? I imagine you won't be coming to me for diet tips.
I'm not talking about adding a lot of rum to eggnog from a grocer's dairy case. That stuff is, quite frankly, hideous. In lieu of eggs, dairies add all manner of thickeners and flavorings and try to pass it off as real eggnog. I'll pass, thank you.
The solution is simple: Make your own eggnog. It's easy enough. There is a decision to make, though. Do you cook the eggnog before serving? Quite a few people cook their nog because it gives a thicker texture, but more because it skirts the issue of potentially giving your guests a case of salmonella poisoning.
There's an even better way: Age your eggnog in the refrigerator for a few weeks before you serve it. The wary among us are likely recoiling at the thought of mixing two highly perishable products and letting them sit for some time before consuming. Good news: There's less risk than you think.