Wednesday, December 24, 2014

Eggnog Jars

eggnog jars

To Spartakris' house we go...

We're going to Friendmas Eve at Sparty's house this year, so no Chinese takeout. Maybe tomorrow. Tonight we're having pasta and meatbaaallllls, and lots of other stuff. I made this eggnog, it's Clyde Common's Better Eggnog from Food52, halved and I used agave instead of sugar. Because tequila! I also reduced the alcohol a bit, because me. I don't like eggnog that you can take the paint off cars with. Anyway it's true, this is a very drinkable eggnog. Kind of dangerously drinkable, that's why I only made two quarts. I need to think of how to use up the rest of this tequila and sherry, so that I'm not making eggnog for myself all winter.

Re: mixing this, I found that my mixer didn't beat the eggs well enough and my food processor was too small—for this amount, anyway. So in the end I went with the soup pot and immersion blender, like he says.

6 eggs
1 cup agave
4-1/2 oz aƱejo tequila
6 oz amontillado sherry
18 oz milk
12 oz cream
nutmeg for garnish

In a pot, blend the eggs with an immersion blender until smooth. Add in rest of the ingredients except the nutmeg, and blend until everything is incorporated. Pour into quart-size mason jars and refrigerate at least four hours.

Serve with nutmeg sprinkled on top. Or I like to shake it with some ice in a pint-size mason jar, sprinkle with nutmeg, and stick a straw in.