Slow down! The hectic pace of the past month is screeching to a halt after a flurry of holiday preparations, year-end deadlines, school exams and transitions! It’s time to slow the pace and enjoy the company of our families, especially our aging parents.
It’s Christmas Eve and it’s a day that many families gather around the dining room table and enjoy home-cooked meals and pleasant conversation. It’s a multi-generational event where families share memories from the “good old days” and children acquaint with far-flung cousins. It’s great time for eggnog!
It’s Time for Eggnog and Chocolate!
Did you know that December 24 is National Chocolate Day and National Eggnog Day, also? So along with the warm family association, enjoy two favorite foods on this special day: chocolate and eggnog. Just thinking of the pairings could make your mouth water; a warm cup of eggnog and a large piece of chocolate cake, a scoop of eggnog ice cream over hot apple pie with a cup of hot chocolate and a peppermint stick, or a huge piece of eggnog fudge.
Please enjoy the following recipes:
- 3 quarts whole milk; use 1% or 2% milk for a lower fat version
- 2 and 1/2 – 3 cups sugar
- 1 tbsp all-purpose flour
- 10 eggs, slightly beaten
- 1 and 1/2 – 2 tbsp. vanilla
- rum or brandy to taste (optional)
- dollop of whipped cream for garnish
- sprinkle of nutmeg for garnish
- Beat eggs & vanilla together in a large bowl. Set aside.
- Combine 1 quart of milk with sugar and flour in a large saucepan. Stir over low-medium heat until the mixture just begins to boil. Turn the heat down to low, and cook while stirring for 2 minutes. Do not scorch the milk!
- Remove from heat and whisk beaten eggs quickly and vigorously into a hot milk mixture.
- Return to low heat and cook, stirring, for 5 more minutes.
- Remove from heat and stir in remaining 2 quarts of milk.
- Add brandy or rum, to taste.
- Serve warm with a dollop of whipped cream and a sprinkle of nutmeg or chill in the refrigerator for at least 45 minutes, then serve cold with whipped cream and nutmeg, to garnish.
Makes 32 servings.
- 2 – 2 and 1/2 cups sugar
- 1 stick butter
- 2/3 cup eggnog
- 1 tsp vanilla
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 12 oz white chocolate chips
- 1 (7 oz) jar of marshmallow cream
- 1/4 cup chopped walnuts
- Foil a 9 inch square pan and set aside.
- Combine the sugar, butter, eggnog, vanilla, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring occasionally until butter is melted. Stop stirring once the mixture reaches a rolling boil and clip a candy thermometer onto the pan.
- Heat mixture to 235 degrees Fahrenheit (113 degrees Celsius), until a small amount of mixture dropped into cold water forms a soft ball.
- Remove the pan from the heat and, using a wooden spoon, stir in the white chocolate chips and marshmallow cream until everything is completely mixed. Pour into the prepared foiled pan, spreading evenly. Sprinkle with walnuts to garnish if desired. Cool completely, then cut into small squares for serving.