I have no idea how many holiday tips I'll offer this season. Could be this becomes a list of one. I guess I'll keep count now that I've begun numbering them. Anyway, here's my first tip for the holiday season:
Pumpkin-Spice Eggnog made with frozen, then thawed eggnog
If you buy or make more eggnog than your household can consume before it spoils (or you lose interest), you can indeed freeze it now and thaw it later for drinking (or cooking/baking). And it will keep at 0 degrees F for apparently a long time (a couple of years or possibly more).
The date on this container simply says 2022. I'm guessing this was late in the year 2022, like December, and not early in the year, like January. So, let's say this is 2 years old.
I thawed it overnight in the fridge the other day. When I took the lid off, it looked like this, a little separation going on.
However, when I poured it into a jar so I could use the immersion blender on it, it seemed to reconstitute itself. So the separation issues may have not been serious ones, and this may have been drinkable without using a blender.
But, I did blend it all together, restoring its smooth, creamy consistency. I also added a good dollop of homemade pumpkin butter, transforming plain eggnog into Pumpkin-Spice Eggnog.
I could only taste a tiny bit, dipping a spoon into the 'nog and licking it, due to sensitive digestive issues with cow's milk. But I thought it was very delicious. And my two daughters completely agreed. (My husband is not a fan of pumpkin-spice as a flavor and wouldn't even taste this.)
In my family, we rarely go through more than a pint or pint and a half of eggnog in a week. We enjoy it, but it is very rich. So we drink this beloved Christmas beverage in small cups. Whether I make my own or buy eggnog, I find it best to freeze leftovers in pint containers, which is what I have done here.
Sounds like delicious treat--if you like eggnog. Which I don't, but my father did, and we always had it at Christmas when I was growing up. Looking forward to the next in your series.
ReplyDeleteHi Live and Learn,
DeleteI realize eggnog is not favored by everyone. My daughter's bf doesn't like it, due to the texture. So, you're certainly not alone in not liking it.
This is a good idea. I don't always buy eggnog. It's a pretty heavy calorie load at a time of year when there are lots of goodies available. Buying a small container is a good idea and maybe I'll try that this year.
ReplyDeleteI'm sure you have many holiday tips to share!
Hi Kris,
DeleteBack when I could have milk occasionally, I always diluted eggnog with 2% milk. I thought this was better actually, not so sweet, but still has the flavor. Another way to lighten the calories while still enjoying the eggnog comes from one of my daughters. She uses it in tea as a creamer this time of year.
Great tip! I love eggnog. Last year I made my own, using almond milk and heavy cream along with the eggs and spices and sweetener (I used erythritol instead of sugar due to blood sugar issues). If I remember correctly, I gently cooked the almond milk, eggs and sweetener to make a thin custard. After this cooled, I added vanilla. Next, I whipped the cream until it was rather thick, and then mixed this with the cooled custard mixture along with nutmeg. Oh my goodness, it was soooo good. The recipe made a lot (over a gallon). I drank a bunch of it myself bit by bit (no regrets), and also brought it to our Christmas dinner. My entire family loved it. Some people added rum but I like it better without. Anyway, can't wait to make it again this year. But maybe I won't make quite so much. ;)
ReplyDeleteHi Tina,
DeleteI make a cooked egg version of eggnog, too. I can't stomach the idea of eating raw eggs. I do mine in a double boiler, and it works out really well. I may try to make myself some non-dairy eggnog this year. I can't do whipping cream, so I'll have to think of another way to give it richness. Maybe using a thickener like arrowroot, plus the egg and soy milk. I wonder if I added a small amount of butter if the thickener would keep the liquid from separating from the fat.
I looked up some non dairy eggnog recipes online, and they seem to use canned coconut milk instead of whipping cream. Sounds delicious to me!
DeleteThank you, Tina. This is helpful. As it happens, I have a can of coconut milk in my pantry. It does sound rich and delicious. I see eggnog in my near future!
DeleteUsually I try to use mine up by making french toast, pudding, or using it as cremaer in coffee. Sometime it just seems to go on and on so I will keep this in mind. I didn't think it would combine after being frozen. Good information.
ReplyDeleteHi Amy,
DeleteI would have thought eggnog would separate badly, too. I'm very pleased with how easily it came back together after freezing/thawing, then stayed "together" for close to a week. I've used leftover eggnog in eggnog scones that are very tasty. Oooh, eggnog pudding sounds delicious!