Welcome!
"Seasonal, Meatless Recipes" Vegetarianized.com is a growing collection of recipes (250+ now!) to inspire you to eat a few meals each week with ingredients that are both in-season and meatless. Get a fresh recipe delivered to your inbox each week plus interesting cooking, gardening and nutrition tips. Use the "Subscribe" button for enews delivery and/or follow me on your favorite social media app.
final

Egg Nog

December 10, 2014

First, a brief history: egg nog was created by the English in the 18th century using brandy, but only really drunk by the rich who had access to dairy and eggs. When it came across the pond in colonial days, we had tons of farms so just about everyone could enjoy it although brandy was heavily taxed so we used dark rum since we had access to Caribbean trade routes. Later in the Revolutionary War, rum came in short supply so we started using whiskey and then eventually bourbon.

I did my own little not-so-scientific taste test with all four liquors and the winner for me was actually brandy! It didn't taste boozy and had a great caramel, vanilla creaminess that was very warming - damn Brits! I also tried to make this recipe not too off the boards nutritional, and used 1% milk and heavy cream. You can save 130 calories, 15g fat, 9.5g saturated fat and 60mg cholesterol by replacing the heavy cream with half-and-half, but I found the latter to be too thin. Either way, don't think this is without some benefit! It's "High In" phosphorus and riboflavin - you are doing your bones and teeth a solid so drink up this holiday season.

155
102.9296875
First, a brief history: egg nog was created by the English in the 18th century using brandy, but only really drunk by the rich who had access to dairy and eggs. When it came across the pond in colonial days, we had tons of farms so just about everyone could enjoy it although brandy was heavily taxed so we used dark rum since we had access to Caribbean trade routes. Later in the Revolutionary War, rum came in short supply so we started using whiskey and then eventually bourbon.

I did my own little not-so-scientific taste test with all four liquors and the winner for me was actually brandy! It didn't taste boozy and had a great caramel, vanilla creaminess that was very warming - damn Brits! I also tried to make this recipe not too off the boards nutritional, and used 1% milk and heavy cream. You can save 130 calories, 15g fat, 9.5g saturated fat and 60mg cholesterol by replacing the heavy cream with half-and-half, but I found the latter to be too thin. Either way, don't think this is without some benefit! It's "High In" phosphorus and riboflavin - you are doing your bones and teeth a solid so drink up this holiday season.

156
103.59375

Information

Servings: 4
Time: About 15 minutes active and total
Price: About $8.05 total; $2.00 per serving
Nutrition (per serving):
Calories: 419.2
Protein: 13g
Fat: 30.5g
Saturated fat: 16.6g
Carbohydrates: 18g
Fiber: 0g
Sodium: 153.2mg
Cholesterol: 403.4mg

Ingredients

  • 6 eggs (see note below about raw eggs)
  • 1 cup 1% milk
  • 1 cup heavy cream
  • 1/3 cup simple syrup (1 cup water + 3/4 cup sugar, heat to dissolve, then chill)
  • 1/2 tsp vanilla extract
  • 6 oz brandy
  • Fresh ground nutmeg

About raw eggs: I used eggs from a trusted, local source. Apparently you can buy pasteurized eggs in the store, but I couldn't find them. If you are concerned about using raw eggs, I found this tutorial on pasteurizing them at home.

Preparation

  1. Whisk eggs together in a large bowl. Add milk, cream, simple syrup, vanilla extract, and brandy, and whisk until well incorporated.
  2. Distribute among four glasses and top with freshly grated nutmeg.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Recent