(Image credit: Emma Christensen)
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window.ATGalleries[48863] = {“id”:48863,”type”:”Slideshow”,”images”:[{“image_id”:”5012c041de10a20372a0f6e073668ba18de5b0f6″,”caption”:”To make eggnog, you’ll need 6 large eggs, 1 cup sugar, 2 cups whole milk, 1 cup heavy cream, 1/2 to 1 1/2 cup bourbon, rum, cognac, or a mix, Freshly grated nutmeg, to serve”,”image”:{“id”:”5012c041de10a20372a0f6e073668ba18de5b0f6″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-12-19T20:11:57.754-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-12-15-Eggnog-1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5494cc23dbfa3f1a26031c42″}},{“image_id”:”adfb0fbc3af90bcef3b110e4566d576a27c37758″,”caption”:”\u003cstrong\u003eSeparate the eggs: \u003c/strong\u003eSeparate the eggs, placing the yolks in one bowl and the whites in another (I recommend the \u003ca href=\”http://www.thekitchn.com/the-best-way-to-separate-an-egg-is-with-your-hands-tips-from-the-kitchn-197431\”\u003e3-Bowl Method\u003c/a\u003e for this step). Cover the whites and refrigerate until needed (or freeze if aging the eggnog for longer than a day).”,”image”:{“id”:”adfb0fbc3af90bcef3b110e4566d576a27c37758″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-12-19T20:11:57.801-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-12-15-Eggnog-2.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5494cc06dbfa3f39bc0030f5″}},{“image_id”:”6efa78cbc52464e20d8af61df5c4ba58267654d3″,”caption”:”Combine the yolks and the sugar in a medium mixing bowl.”,”image”:{“id”:”6efa78cbc52464e20d8af61df5c4ba58267654d3″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-12-19T20:11:57.807-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-12-15-Eggnog-3.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5494cc2bdbfa3f19f8030b8a”}},{“image_id”:”9078ac0c175a87de7472a3489541d868d12246ab”,”caption”:”\u003cstrong\u003eWhisk the yolks with the sugar: \u003c/strong\u003eWhisk by hand, or with a mixer, until the mixture is smooth and creamy, and it has lightened to a lemon-yellow color.”,”image”:{“id”:”9078ac0c175a87de7472a3489541d868d12246ab”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-12-19T20:11:57.835-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-12-15-Eggnog-4.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5494cc17dbfa3f19e2031d24″}},{“image_id”:”5f3295d65388e66f95883c8713fb26a010e6cf11″,”caption”:”\u003cstrong\u003eWhisk in the milk and cream: \u003c/strong\u003ePour the milk and cream into the bowl with the egg mixture.”,”image”:{“id”:”5f3295d65388e66f95883c8713fb26a010e6cf11″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-12-19T20:11:57.851-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-12-15-Eggnog-5.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5494cc30dbfa3f1a22031df1″}},{“image_id”:”7297281d37e880753ebba265989f1b8da59afa75″,”caption”:”Also whisk in the liquor, if using.”,”image”:{“id”:”7297281d37e880753ebba265989f1b8da59afa75″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-12-19T20:11:57.843-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-12-15-Eggnog-6.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5494cc0cdbfa3f3265005363″}},{“image_id”:”0b5b293bda9909041903aa7f4d3cee477b743608″,”caption”:”Whisk until combined.”,”image”:{“id”:”0b5b293bda9909041903aa7f4d3cee477b743608″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-12-19T20:11:57.872-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-12-15-Eggnog-7.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5494cc87dbfa3f1a31031a68″}},{“image_id”:”880520f6c6a500790dd0efb75d3271b9c08d372a”,”caption”:”\u003cstrong\u003eCover and refrigerate: \u003c/strong\u003eCover the bowl and chill in the refrigerator for at least an hour. The more liquor you add, the longer it will keep — \u003cstrong\u003enon-alcoholic eggnog\u003c/strong\u003e should be consumed within a day; \u003cstrong\u003eeggnog with 1/2 to 1 cup of liquor\u003c/strong\u003e will keep for several days; and \u003cstrong\u003eeggnog with 1 1/2 cups of liquor\u003c/strong\u003e will keep for several weeks and continue aging and thickening quite nicely. (If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar.)”,”image”:{“id”:”880520f6c6a500790dd0efb75d3271b9c08d372a”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-12-19T20:11:57.995-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-12-15-Eggnog-8.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5494cc47dbfa3f4286010e63″}},{“image_id”:”222c8c3a1b83b313bede76f63091d8f2dc2addba”,”caption”:”\u003cstrong\u003eWhisk the egg whites: \u003c/strong\u003eJust before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.”,”image”:{“id”:”222c8c3a1b83b313bede76f63091d8f2dc2addba”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-12-19T20:11:58.006-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-12-15-Eggnog-9.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5494cc76dbfa3f038e01d8bf”}},{“image_id”:”28c9cb1671098a7052e82a98f213d1719ba28d1c”,”caption”:”\u003cstrong\u003eFold the egg whites into the eggnog: \u003c/strong\u003eTransfer the beaten egg whites to the bowl with the eggnog. “,”image”:{“id”:”28c9cb1671098a7052e82a98f213d1719ba28d1c”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-12-19T20:11:58.033-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-12-15-Eggnog-10.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5494cc5adbfa3f31b900f222″}},{“image_id”:”26dcaa9daac45578c688c143c93ce39729acf11b”,”caption”:”gently fold or stir the whites into the base — this gives the eggnog a frothy, extra-creamy texture.”,”image”:{“id”:”26dcaa9daac45578c688c143c93ce39729acf11b”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-12-19T20:11:58.037-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-12-15-Eggnog-11.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5494cca2dbfa3f1a350317b0″}},{“image_id”:”1cbb225da6e2f3e3c24d6df06c8fa9b1e8d826b8″,”caption”:”Some of the egg whites will also float to the top, like cappuccino foam.”,”image”:{“id”:”1cbb225da6e2f3e3c24d6df06c8fa9b1e8d826b8″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-12-19T20:11:58.047-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-12-15-Eggnog-12.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5494ccb2dbfa3f1a85030e25″}},{“image_id”:”532f18ed782bc3ff9eec65fe20352fdc0ee29285″,”caption”:”\u003cstrong\u003eServe the eggnog: \u003c/strong\u003eTransfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg over top.”,”image”:{“id”:”532f18ed782bc3ff9eec65fe20352fdc0ee29285″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-12-19T20:11:58.074-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-12-15-Eggnog-13.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5494ccd1dbfa3f32650053ad”}}]};
Oh, eggnog — you devilish seasonal treat, you. We love you in our morning lattes and we love you spiked with bourbon before going to bed. You make the most delicious French toast ever, and even our favorite cake is sending you love notes. Is there anything you can’t do? Truly?
This holiday season, I say let’s skip the store-bought cartons and additive-laden jugs, and have our eggnog the old-fashioned way: with real eggs. This stuff is incredible, and it couldn’t be easier to make. As long as you have eggs, sugar, milk, and cream in your fridge, you can have eggnog anytime the craving hits. Here’s a step-by-step recipe to guide you to eggnog bliss.
<p><a href=’http://www.thekitchn.com/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298′><strong>READ MORE »</strong></a></p>
from WordPress https://jonathanwilhoite.wordpress.com/2016/12/06/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn/
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