December is National Eggnog Month
What arbiter of good taste decreed that certain flavors and foods should be relegated to an “in” season? Think about it: Have you ever sipped a velvety rich eggnog in July? Or ordered a pumpkin spice anything in March?
Nope, never happens. Which is why when certain times of the year come around, we gorge on our favorite tastes likes there’s no tomorrow. Because in the case of eggnog, there is no tomorrow after December 25. And how sad is that?
But I digress. I like eggnog. A lot. And for all those millions of kindred souls who feel the same way, December is our month to indulge! December is officially Egg Nog Month, and December 24 is distinguished as National Egg Nog Day.
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Would you agree that December is the perfect month to honor eggnog? No matter how egg nog came to be the traditional holiday beverage, this silky smooth potion is the perfect companion for crisp gingerbread cookies and fluffy white divinity.
If you’ve ever sipped a superbly prepared egg nog it’s a taste you’ll never forget. This delightful, one-of-a-kind drink is an impeccable blend of cream, sugar, eggs, milk and spices. As an added bonus, warmed eggnog is the perfect liquid for adding a splash of rum or a dash of bourbon.
But you’d be missing out on the most ubiquitous flavor of the season if you restrict your caloric intake to mere sipping or gulping.
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Why not try out an eggnog bread recipe for breakfast this year? And a luscious eggnog pudding decorated with a cinnamon stick spear makes an unforgettable dessert!
No one seems able to pinpoint exactly who invented Egg Nog Month and Egg Nog Day. But I’m not surprised that no one has stepped forward to take credit. After all, limiting this delicious taste treat to just one month out of the year is more Scrooge than Santa!
1/3 cup caster sugar
2 1/2 cups milk
1/2 cup dark rum
1 cup thickened cream
Place eggs, sugar and milk in a saucepan over medium-low heat, combine. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens. Remove from heat. Stir in rum and half the cream. Using an electric mixer, beat remaining cream in a bowl until soft peaks form. Pour egg mixture into 4 heatproof glasses. Top with cream. Sprinkle with nutmeg. Serve.