Sunday, December 13, 2009

Amelia's World-Famous Eggnog

As served at last night's pre-Yuletide bash! Coming soon: my sugarless Lebkuchen recipe.

Amelia's Famous Eggnog

Yield: about 6 cups


3 cups whole milk
7 large eggs
3/4 cup agave nectar
2 cups heavy cream
1/3 cup bourbon
1/3 cup brandy
1 tsp vanilla
freshly grated nutmeg


Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and agave in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture reaches 170F (6 to 7 minutes).

Pour custard through a fine-meshed sieve into a large bowl and stir in the cream, bourbon, brandy and vanilla. Cool completely, uncovered, then cover and chill until cold, at least 3 hours but no longer than 24.

Grate nutmeg over each glass of eggnog immediately before drinking.