Ringing In The New Year With some “No-Egg” Nog!
This last post of 2012, it should be a momentous one. As a blogger who is passionate about her blogging this post ought to be witty and have some brilliant writing so that you are all still talking about this mid-way through 2013. I wish, but then there's no point in kidding myself that I’m even close to doing something like that. I could have done a recap/ flashback of the year that 2012 has been, or listed my favourite recipes or my most popular recipes or something of the sort.
I’ll be honest and admit that I rarely read those kinds of posts on other blogs unless there’s something really interesting in the post, so why it’s not fair to expect anyone else would want to read mine! I’m sure you’re not interested in a summarised edition of me going on about myself. Let me just say that it’s been a year of ups and downs though a lot of good has come of it all. All the same, I’d rather look ahead and walk into 2013.
So I’ll be nice and spare us both the retrospection and the effort, for me of having to write it up and you of having to choose between reading it or running away from here as fast as you can.
I will leave you with a recipe for a “No-Egg Nog” instead. Why this recipe? Why not an Egg Nog?
This would be fine except that I cannot take the idea of eggs in something I’m going to drink. It probably goes back to my childhood when some well-meaning friend of my mother’s told her that a raw egg in a bit of brandy was a good home remedy for a persistent cough. You can imagine that my mother must have been desperate for her to resort to that remedy since we really didn’t eat eggs much and were a teetotaller family.
So I wanted something milky, hot and full of “warm” spices. Since an Egg-y Nog was out, I decided to make an No-Egg Nog. It is the perfect thing for this time of the year, something that will warm you up and comfort you, especially if you, like us, would want to end the festive season without eggs or alcohol.
The “nog” part of Egg Nog is thought to have come from the word “Noggin” which was a small wooden mug used to serve strong alcoholic beverages. Who knows and who cares? If you like nutmeg, cinnamon and ginger in your milk, then this one’s for you.
No eggs or alcohol in my beverages so I made mine without, and I serve my No-Egg Nog hot. Some milk, a bit of cream, a couple of spoons of custard powder, sugar and a nice little helping of ginger, nutmeg and cinnamon – that’s all you need for this Nog. The reipe below is just a set of guidelines. Feel free to work around it to make what suits your taste.
This No-Egg Nog of mine is pretty versatile and very child friendly. Thin it down a bit (or take the cream out) and serve it chilled in summer. Add a little more custard powder and thicken it into an interesting sauce to serve with chocolate-y desserts like cake and brownies. Add a little more custard powder and some cream, and cook it till it’s a little thicker, then cool it and churn into a No-Egg Nog ice-cream! Use it as cream patisserie and fill pastries, cakes or cupcakes with it.
**My “No-Egg” Nog.
- Put the milk and cream in a saucepan. Add the custard powder and sugar and whisk well. AddPlace the saucepan on the stove and slowly bring to a boil over medium heat, constantly stirring to make sure no lumps form. When the mik has thickened slightly, add the remaining ingredients and mix well. Turn off the heat and let the nog stay in the saucepan for about 10 minutes.
- Pout the nog out into 4 glass mugs and dust with cocoa powder. Serve hot. If you prefer your nog cold refrigerate it until chilled, stir/shake and serve.
On this last post on the last day of 2012, I would like to say a thank you to all of you who have been here and been one of the main reasons behind the motivation to continue talking about good food here. Here's to another year of even better food!