(homemade eggnog)
There is a little digital picture frame sitting on a table by our cozy chair upstairs. It cycles through pictures of my parents all day. My youngest was sitting in front of it the other day, so I sat with her. She pulled up one of our rare and extremely treasured videos from Christmas eight years ago. At the age of four, my son, for lack of a better explanation, was a bit of a turd, a slightly ungrateful one. I told my mom that family Christmas would be a great opportunity for some character and manner building.
Christmas Day came, and the three older children sat by the tree, each holding their one lone gift from under it. Their older cousin opened first. A can of baked beans. He did dig around to make sure there was nothing else, but really was not disappointed when he found nothing more. He was quite amused with his can of beans. My son opened next. The disappointment over his can of sauerkraut was quite evident, and then he made it verbally known that he wanted a different present from his granny. My oldest then opened hers and was pretty mellow about her can of beets. The littles then opened their gift of toys while my son watched. Again, he persisted that he was ready for another gift, which he did later receive.
I am not sure he learned any lessons that Christmas, besides being wary of what Granny could be gifting him, but it was pure entertainment for the rest of us. He is now the most empathetic, kind, and thoughtful child, so maybe sauerkraut really can help with more than just health. It is worth a try at least.
I will forever be grateful for the candid video I took that Christmas, and I encourage you to capture those special memories yourself. Get rid of your distractions and be present this Christmas. Treasure those around you, because their presence is the real gift.
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HOMEMADE EGGNOG
6 large egg yolks 1/2 cup granulated sugar 1 cup heavy whipping cream 2 cups milk 1/2 teaspoon ground nutmeg pinch of salt 1/4 teaspoon vanilla extract ground cinnamon , for topping
Instructions
1. Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
2. In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
3. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
4. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
5. Whisk constantly for a minute or so, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
6. Remove from heat and stir in the vanilla, and alcohol*, if using.
7. Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
8. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
9. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
10. Store homemade eggnog in the fridge for up to one week.
