The holidays are here. Don’t even attempt losing weight this season because I can give it to you in writing that it is so not happening.
From the traditional Mangy and Anglo sweets to my little experiments of childhood desserts, I’ll be sharing all these festive recipes and more.
Before I’m off to a family wedding in Mangalore this weekend, here’s a great recipe to keep you festive and warm. It’s perfect for the current weather in Bangalore.
Each household have their own list of dishes to be made every Christmas . In my house, even though I hated egg so much as a kid, I remember a shot of eggnog being forced down my throat because of it’s medicinal value.
Homemade eggnog is the bomb. A rather strange yellow Yuletide drink that contains and egg and liquor. It’s the quickest and easiest thing to make by using just five ingredients.
Looking into the history of this drink, “nog” was a strong variety of beer to English drinkers around Norfolk. The English have been mixing eggnog for several hundred years, and the drink crossed the Atlantic with the early American colonists. Today, people drink it all over the world and loved by many.
I decided to be a little more experimental this Christmas and add it to my biscuit cup. I baked the eggnog and this works brilliantly for people like me who hate the raw smell/taste of egg.
This recipe contains both the egg yolks and whites. When you add whites to the eggnog this gives the eggnog a frothy, extra-creamy texture. Usually when you make eggnog, you add equal proportions of milk and cream but I wanted a more rich, thick consistency so eliminated the milk.
Can eggnog be made without alcohol? YES. But it won’t last for too long because the booze acts as a preservative and sterilizer avoiding various kinds of food-borne illnesses.
I don’t think eggnog could ever die out. It’s been a trend since forever. Whether its tradition or not, give it a shot!
Merry Christmas in advance guys!
Adapted from The Kitchn