Okay, so I decided to make some Deep South eggnog the other day. I’d heard so much about it, and I figured, why not give it a shot? Let me tell you, it was quite the adventure. I started off by gathering all the ingredients.
First, I grabbed some milk and cream from the fridge. Then, I got some sugar, and because I didn’t know if I had enough at home, I made a quick run to the store to pick up some high fructose corn syrup and regular corn syrup too. You can never be too prepared, right?
Next, I needed egg yolks. Separating those yolks from the whites took a little patience, but I managed. It was a bit messy, but hey, that’s part of the fun. I found some natural and artificial flavors in my pantry, so I tossed those in as well. For spices, I used a dash of nutmeg and a pinch of cinnamon—I wanted that classic eggnog taste with a little extra warmth.
I also added some fat-free milk, because why not balance out the richness a bit? To thicken it up, I used some guar gum and carrageenan. A little bit of mono and diglycerides helped to keep everything smooth and emulsified. For that lovely golden color, I added a touch of annatto and turmeric.
After throwing in a pinch of salt and some disodium phosphate to keep things stable, I started mixing. I combined everything in a big bowl and whisked it all together until it was nice and smooth. I decided to let it sit for a while because I remembered reading that aged eggnog can taste even better—more intense, with the flavors really coming together. It’s like giving the eggnog a chance to get to know itself, you know?
Once it was ready, I poured myself a glass. It looked so creamy and inviting. The first sip was interesting. It definitely had that strong, boozy kick, and there were some minty, herbal notes that reminded me a bit of Fernet-Branca. It was way more aggressive than the fresh eggnog I’ve had before, but in a good way. It’s the kind of drink that makes you sit up and pay attention.
- The texture was smooth, not lumpy at all, which is always a good sign.
- It smelled rich and creamy, with no hint of spoiled milk.
- I stored the rest in the fridge and made a mental note to finish it within the next few days.
Making Deep South eggnog was a fun experiment. It’s definitely different from the usual store-bought stuff, and the whole process, from gathering the ingredients to that first sip, was a blast. I’ll probably tweak the recipe a bit next time—maybe adjust the spices or try a different sweetener—but overall, it was a success. If you’re into trying something new and don’t mind a bit of a kitchen adventure, I’d say go for it!
Would I make it again? Absolutely. Would I change anything? Maybe a little less spice next time, but that’s just me. It was a fun little project, and the eggnog turned out pretty darn good. If you’re feeling adventurous, give it a try. You might just surprise yourself!
