When I think of Christmas, visions of Santa Claus, Christmas trees, my grandmother's tamales, and Ponche de Manzana all dance in my head. There used to be a time, back when we lived in the States, when those visions also included eggnog. Eggnog was one of the rare American treats that my Mexican grandparents loved. It was one of the things I looked forward to most each year during the holidays. One of our family's holiday traditions was to sip on eggnog, while we decorated our tree, listening to my grandmother's Christmas album collection on the jolly old record player. (Yes, I'm THAT old!)
The last time I had eggnog was the Christmas before we moved to Mexico...13 years ago!
I crave eggnog every year when we put our Christmas tree up, even though now I make a big pot of champurrado for all of us to enjoy! My kiddies had never even heard of eggnog, so they had no idea what they were missing. But thanks to my good friend Girlichef, who suggested we make Rompope/Eggnog this month for She Made/Ella Hace they finally got their chance to try it!
I don't know why it never occurred to me before to make my own eggnog. It's actually quite simple. My plan was to find a recipe online to try, but after describing eggnog to the kiddies as a thick and creamy atole chock full of spices that is served cold, I decided to make just that...a cold eggnog atole (of sorts) made with milk and a packet of vanilla flavored Maizena (cornstarch), plus a couple of eggs, a few spices, and lots of fluffy whipped cream.
The results far exceeded my expectations! This eggnog was better than the store-bought kind I remembered. It was creamy and frothy and full of flavor from the nutmeg, cinnamon and cloves. This recipe is definitely a keeper!
- 5 cups milk
- 2 large eggs
- 1/3 cup sugar
- 1 packet vanilla flavored Maizena (cornstarch)
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup of rum or brandy (optional)
In a large saucepan, whisk together the milk, eggs, sugar, vanilla flavored Maizena, the ground nutmeg, cinnamon, and cloves until well combined.
Cook over medium-high heat, stirring occasionally, until the custard begins to boil and has thickened. Remove from heat and let cool to room temperature.
Just look at all those gorgeous specks of spices!
Combine the whipping cream and powdered sugar in a large bowl. Using an electric mixer on high speed, whip the whipping cream until thick and fluffy.
Gently fold the whipped cream into the eggnog custard. Stir in the rum. (If serving to kids, omit the alcohol!)
Chill the eggnog in the refrigerator until ready to serve. Enjoy!!!
Be sure to visit Girlichef's blog to check out her Rompope (Mexican Eggnog)!