I’ve ALWAYS wanted to have eggnog. Always. It’s one of those things I used to watch people on television sitcoms enjoy on Christmas Eve, while reminiscing in flashback sequences, about White Christmases or all the things they’ve overcome. Or maybe that was just what Glee and The Big Bang Theory made Christmas seem like.
Closer to reality though, Christmases were always spent travelling to Kerala to be with my grandmother’s side of the family who are in fact, Christian. Not that I ever had eggnog there. But, it was the first place I got to try a favourite shady-local-bar classic accompaniment to some country alcohol – fried frogs legs. And it’s true. Frogs taste like chicken.
TMI? Oh, well. Moving on.
This Christmas is different because I’m not in Kerala. However, it has not dampened my Christmas spirit, and in that very spirit, I managed to experiment and succeed in coming up with this skinny eggnog recipe!
Ingredients (serves 3)
3 egg yolks (check out the TIPS section at the end of this recipe for what to do with the egg whites)
3/4 cup sugar
1 tsp vanilla essence
1 1/2 cups milk
1 tsp cinnamon
1/4 tsp nutmeg
3 tsp instant coffee powder
2 tsp cocoa powder
2 large shots of dark rum/brandy (entirely optional, because this warming beverage is sinfully delicious as it is)
- In a small mixing bowl, whisk the egg yolks, sugar and vanilla essence until pale and fluffy.
- In a separate mixing bowl, mix the cocoa powder, coffee powder and spices with the milk ensuring no lumps are formed. Heat the milk until the edge of the bowl begins to bubble on a low flame.
- Transfer a little bit of the hot milk into the yolk mixture and whisk well so that the yolk mixture becomes warm.
- Transfer the yolk and milk mixture into the heating milk and keep stirring until the mixture thickens to a sauce consistency.
- Turn the heat off and add in the rum taking care to mix well. Serve warm or chilled with your glass rimmed with chocolate shavings or sugar granules. Merry Christmas, one and all!
Whisk the 3 egg whites with some granulated sugar with your electric mixer and when stiff, add in half a cup of powdered sugar and whisk till stiff peaks form. Flavour with vanilla essence, lime zest or lemon juice and pipe onto a baking tray. Bake at 120 degrees Celsius for an hour to an hour and a half. Cool completely and enjoy your meringues made out of leftovers!
Use the egg whites in a cake to make them spongier! Remember to whisk and fold it in gently, so as not to deflate the whites.