Eggnog: you either love it or hate it, and there seems to be no in between. I happen to be one of those that love it, whether it’s loaded with bourbon and brandy, or not.
Having said that, it seems like whenever we buy eggnog for a get together, we always have some leftover afterward. Unlike leftover party soda or even juice, eggnog isn’t really the kind of thing you grab a glass of when you’re thirsty, so it becomes annoying to have that carton lingering in the fridge.
“Shew! I’m so tired from putting up all those Christmas decorations. I’m gonna go grab myself a big, cold glass of EGGNOG.”
So, what do you do when you’re left with half a carton in the fridge, but no one to drink it? Here’s one yummy option, kid tested AND approved by my somewhat picky, non-mashed-potato-eating, 3 year old.
Prep: 5 minutes
Cook: 30 minutes
Yields: 2 to 4 servings
- 1 cup whole milk
- 1-1/2 cups eggnog
- 1/3 cup uncooked white rice
- 1/8 teaspoon sea salt
- 1/4 teaspoon cardamom (optional)
- 1 large egg
- 1/4 cup granulated sugar
- 1 teaspoon real vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup raisins
In a medium heavy-bottomed sauce pot, whisk together the milk, eggnog, rice, cardamom and salt; bring the mixture to a boil. Reduce the heat just enough to keep the liquid at a simmer, and then cook for 20 minutes, stirring often so that the rice doesn’t stick to the bottom of the pan.
Meanwhile, in a small bowl combine the egg, sugar and vanilla. When the milk mixture has finished cooking, whisk 3 tablespoons (one at a time) into the egg mixture, stirring briskly – this will help temper your eggs and keep them from scrambling.
Pour the egg mixture all at once into the milk mixture, whisking to combine. Continue cooking and stirring over low heat for an additional 10 minutes.
Serve warm (or cold) with a sprinkle of cinnamon and raisins on top.
PS: This dessert is VERY rich, so a little goes a long way. Just sayin’.
About Liza Hawkins
With her down-to-earth approach to food, and a dash or two of snark, Liza enjoys eating, reading, cooking, dining and writing on a daily basis. By day, she's an insurance professional, by night she gracefully (or not sometimes) barrels through life keeping up with her blog (a)Musing Foodie, other freelance writing jobs, non-profit work, Twitter and Facebook, her kids, her husband, and whatever else happens to fill her plate. Read her blog here: www.amusingfoodie.com