December 23, 2015
First off, let us start by saying Merry Christmas and Happy Holidays everyone! Christmas in Korea can be challenging for foreigners living here, as Christmas is celebrated very differently in Korea. Trying to get that feeling of home comfort is challenging as well, especially if you don’t have an oven, and buying turkeys is extremely expensive (seriously, we saw one for $100 today); sorry, but we’ll be ordering “oven roasted” Korean chicken and smothering it in gravy we brought from home for tomorrow’s Christmas dinner. You can’t buy eggnog in the stores, either, but we won’t let that get in our way! Last year, Martina posted a video on her special Spicy Christmas Hot Chocolate so this year we’re going to show you how to make eggnog, the delicious creamy vanilla pudding drink that has been cursed with a terrible name.
I’ve divided the ingredients into stuff you put on the stove top first, then stuff you make while the stove top is heating, and then stuff you add after everything cools.
Stove Top Ingredients:
4 cups milk
4-8 whole cloves
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
In A Big Bowl or Pot:
12 egg yolks
1 cup sugar
For Adding When Cold:
4 cups light cream (or heavy cream for very thick eggnog)
1~2 tablespoons vanilla extract
1 teaspoon ground nutmeg
-2+ cups of light rum/bourboun/cognac your choice (this amount is if you’re adding booze to the whole thing)
-Extra cinnamon to taste
-Whipped cream for topping
ON THE STOVE:
1. Mix the milk, cloves, 1 teaspoon of vanilla extract, and cinnamon in a saucepan and slowly heat up on the lowest setting until it just starts boiling. You need this to take a long time so the milk can be infused with the flavours.
IN A BOWL:
2. Combine the egg yolks and the sugar in a big pot or bowl and whisk together until fluffy. You’re looking for long ribbons of batter to pour off the whisk when it’s ready.
TEMPERING THE EGGS:
3. Once the milk boils, kill the heat. Mix it very slowly, one spoonful at a time into the egg mixture while constantly whisking. Don’t rush this or you will make scrambled eggs! Once the pot feels warm and the eggs have reached the same temperature as the milk, you can just dump the rest of the milk in and mix it up.
THICKEN THE EGGNOG:
4. Pour mixture into saucepan (if you haven’t already started like that). Cook over medium heat and stir it constantly for 3 minutes. Don’t let it boil! Let it cool for about an hour.
ADD THE FINAL FLAVOURS:
5. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
Boom bam! I whipped some unsweetened cream and added a huge dollop to mine for a great finishing touch. This morning we had espresso shots and eggnog and it was super yummy! This will probably not last until New Years…oh well! Enjoy and let me know if you have anything similar in your culture. I feel like Horchata is a kind of close flavour to eggnog…