I certainly hope that everyone is starting to find ways around all of the work and shopping and stress of the holidays and are making the most out of a joyous season. Regardless of one’s beliefs I think that the religious holidays are to be celebrated by all. There is nothing wrong with toasting to the joy, peace and happiness of Christmas or lighting a candle on Hanukkah, regardless of your particular affiliation or lack thereof. This season and all holidays are meant to be celebrations of life.
Some of us foodies also realize that any holiday is an excuse to eat. The traditions of food tied to various holidays help answer the age old question “What shall we have for dinner?” At least for a few days we are guided by tradition, either religious, familial or seasonal. Here is a kick in the pants drink that transcends any religion.
- 4 Egg Yolks
- 1/2 Cup Sugar
- 2 Cups Whole Milk
- 1 Cup Cream
- 3 Oz. Bourbon, Brandy, Rum or any combination
- 1 Teaspoon Nutmeg (I like freshly grated)
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Ground Cloves
- Mixing Bowl
- Sauce Pan
- Fine Grater
- In the mixing bowl, whisk the egg yolks. If you want to reserve the egg whites and beat them with a little sugar to add at the end go ahead. I don’t generally like raw egg in my drink.
- Slowly add in the sugar, continuing to beat as you go.
- Warm the milk with the cloves and cinnamon, but do not boil.
- Slowly add the warmed milk to the egg mixture. Careful not to cook the eggs.
- Add the mixture back to the pan and cook over medium heat, stirring every now and then. Do not let it get too hot. If you have a thermometer, don’t let it get above 160.
- Turn off heat and stir in cream.
- Chill for about an hour.
- Add vanilla, nutmeg and booze. I like all brandy. Add, combine or subtract based on your audience. If you are serving kids obviously leave it out altogether.
- Chill for another 1/2 hour or so. Serve as it or with a little whipped cream.