Kristeva's Yuletide Eggnog
To be completely frank: year to year, like my meads, my eggnog varies as whimsy takes hold whenever I make a batch. Largely depending upon which ethnic spice store I’ve most recently visited. This year, is the year of the Tonka Bean. If you do not have tonka beans for the leading lady of the day then a good vanilla bean pod (or two), like any diligent understudy, will step in and keep the show going.
Eggnog is best when you give in to creative abandon and toss in your favourite spices. Let your nose be your judge and your taste buds be your jury.
Ingredients
4 cups whole milk (see notes)*
3 cups half & half cream
1/2-1 cup sugar (less if you plan to add a sweet alcohol like Amaretto or Frangelico) (see notes)*
1/2 Tonka bean, grated …. or vanilla beans (or two tsp vanilla or tonka bean extract) (see notes)*
10 Cardamom pods, slightly crushed (just bruised enough to break the shell)
3 x 2” cinnamon sticks, broken
5 allspice berries
1 tsp coriander seeds (just bruised enough to break the shell)
1 clove
3 bay leaves
Pinch of salt, or a few twists of the grinder
6-8 egg yolks
Nutmeg for sprinkling (optional)
Directions
Step 1
Warm the milk and toss in all the spices and salt. You can let this sit off heat overnight to infuse the flavours. Or proceed directly if you are short on time. It does get better with several hours of infusion time however.
Step 2
Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
Step 3
In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture begins to steam but NOT simmer or god forbid, boil.
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 165 degrees F on a thermometer).
Step 4
Remove from heat and stir in the vanilla.
Pour the eggnog into a pitcher or other container and cover with plastic wrap.
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
Store homemade eggnog in the fridge for up to one week.
*Notes:
You can substitute whole milk for any other kind of milk replacement to lower the fat content and calories. I’ve had success with Coconut milk, Almond milk, Goat milk. Feel free to use any mild alternative to make it your own!
You can use sugar substitutes to lower the sugar content. I don’t because I’m not a fan of them so I do not have a suggested amount.
You can find Tonka beans at my favourite spice store The Silk Road Spice Merchant in Edmonton & Calgary.
