Alright, let’s talk about this deep south eggnog stuff. You know, that drink folks get all giddy about around Christmas time. I ain’t no fancy cook or nothin’, but I know a thing or two about makin’ good food and drink, the kind that sticks to your ribs and warms you up from the inside out.
Now, what goes in this eggnog? Well, first off, you gotta have eggs. Can’t have eggnog without eggs, that’s just plain silly. And not just any eggs, mind you. Good, fresh eggs, the kind you get from your own chickens if you’re lucky enough to have ’em. If not, get the best ones you can find at the store. You want them yolks to be nice and yellow, that’s where the richness comes from.
Then you need milk and cream. Whole milk, mind you, none of that skimpy stuff. And heavy cream, the real thick kind. This ain’t no time to be countin’ calories, you want this eggnog to be rich and creamy, somethin’ you can really sink your teeth into. Some folks use that high fructose corn syrup stuff too, makes it sweeter I reckon. But I like good ol’ sugar myself, the kind you use for everything.
- Eggs (lots of ‘em!)
- Whole Milk (the real stuff)
- Heavy Cream (for richness)
- Sugar (or corn syrup if you like)
- Vanilla Extract (for that somethin’ somethin’)
- Spices (like nutmeg and cinnamon)
Next up is the sweet stuff. Sugar, mostly. Some folks put in a bunch, some folks not so much. It’s up to you how sweet you want it. And don’t forget the vanilla. That little bit of vanilla extract, it just makes everything taste better, you know? Gives it that little somethin’ somethin’ that you can’t quite put your finger on.
Now, this is where it gets interesting. Lots of folks like to put a little kick in their eggnog. Booze, I mean. Rum is popular, so is brandy. Even whiskey sometimes. It warms you up real good on a cold night, and makes the whole thing a bit more… festive, shall we say? But you gotta be careful with that stuff. Too much and you’ll be stumblin’ around like a newborn calf. And remember not to give the boozy kind to the young’uns or Aunt Mildred who can’t hold her liquor.
And then there’s the spices. Nutmeg is a must, in my book. Freshly grated is best, but the ground-up stuff works too. And cinnamon, a stick or two thrown in there, makes it smell like Christmas. Some folks put in other spices too, like cloves or allspice. It’s all a matter of taste, really. You just gotta experiment and see what you like.
Now, some folks get all fancy with their eggnog. They add all sorts of things. But I like to keep it simple. Just the good stuff, the stuff that folks have been using for generations. Eggs, milk, cream, sugar, vanilla, spices, and maybe a little somethin’ to warm you up. That’s all you need. You can buy it ready made, but that store bought stuff? Full of guar gum this and carrageenan that. I don’t even know what half that stuff is and I sure don’t want to eat it if I can help it! And listen here, the FDA says once you open a store bought carton, drink it up within three to five days.
Making it yourself ain’t hard. Just whisk them eggs and sugar real good till they get light and fluffy. Then you stir in the milk and cream and spices. Cook it low and slow till it thickens up a bit. Don’t let it boil or you’ll end up with scrambled eggs! Let it cool, and then add in your booze if you’re using it. And that’s it. You got yourself some deep south eggnog. Now, go on and enjoy it. You deserve it.
And remember, the best eggnog is the kind you make with love. So put on some Christmas music, gather your ingredients, and get to work. It’s a tradition worth keeping, and one that’ll warm your heart and soul. Merry Christmas y’all!
Tags: [Deep South Eggnog, Eggnog Ingredients, Homemade Eggnog, Holiday Drink, Christmas Drink, Traditional Eggnog, Eggnog Recipe, Southern Comfort]
