Eggnog in my coffee

Yes indeed, it's that time of year again.

The weather is finally turning chilly... the leaves have all turned... people are bustling about in heavy coats and hats... Hanukkah candles are twinkling in windows wherever you look... and last night I whipped up our first batch of eggnog!

Can you tell I'm a transplanted New Englander?  :-)

One of the traditions I hope never to give up is that of enjoying the occasional glass of eggnog during the Thanksgiving/Hanukkah season.  But unlike when we lived in Connecticut, I can't run out and pick up a half gallon of this rich, creamy stuff at the local grocery story.  Instead, it has to be made at home... the old fashioned way.

Here is the recipe I use most often which serves about 6 people (recipes for larger and smaller batches can be found in this archived post):

Traditional New England Eggnog (source here):

INGREDIENTS:

6 eggs
1 cup plus 1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3/4 cup brandy
1/3 cup dark rum
   [Note: We use a cup of bourbon and leave out the brandy and rum)
2 cups whipping cream
2 cups milk

PREPARATION:

All liquids should be very cold. Refrigerate in advance.
Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the mixer off and stir in the cold brandy, rum, [or bourbon] whipping cream and milk Chill before serving. Sprinkle individual servings with more nutmeg.

Additional note:  You can leave out the alcohol altogether for a yummy treat the kids will ask for again and again!

Makes about 2-1/2 quarts

We are going over to my parent's place in Jerusalem Saturday night for our traditional fifth night latke and eggnog celebration Saturday night.  What's that you said?  You don't remember what's so special about the fifth night of Hanukkah?  Shame on you!  Go here and catch up!

In the mean time, I have to leave for work now... but not before I add a big splash of eggnog to my coffee.