It took us nearly 7 years to figure this whole blog thing out, but I think we finally get it.
You want great food and drink recipes and ways to maximize your own cozy wellbeing at home.
We have a lot up our sleeves and where we lack, like let’s say… in the eggnog department, well, that is where Great Grandma Moo Moo comes in.
She’s not my great-grandma, although with recipes like her eggnog, I sure would be happy if she had been. She is actually the great-grandma to Lauren’s dear friend and college roommate, Kim. (Shout out to DePaul Blue Demons!)
One of the things I love most about family recipes, especially those made only once a year, is there is always a lovely little story to go along with it.
The special lady behind this holiday delight lived in a historic home in uptown New Orleans and every Christmas Eve she made her famous eggnog and the family would gather and sip on it in the foyer of her grand old home.
I can see it in my mind’s eye now. How glorious those holiday celebrations must have been.
I’m told she kept this cozy holiday drink warm on the stove in an old soup pot with a ladle to serve. I’ll be sure to do the same.
See, this is where I get all sentimental.
This year’s Thanksgiving isn’t going to be like all of the others. Many of us will be staying home due to the pandemic that is giving the entire world a real run for its money.
Perhaps this is the year we embrace this change and use it to create new traditions, like trying something different or adding something new to your own list of holiday celebrations.
The way I see it if you are reading this blog you are blessed already with the gift of life and to me, that is the ultimate thing to be grateful for, especially now.
In the words of Great Grandma Moo Moo:
“Drink up, buttercup!”
Moo Moo's Eggnog
- 1/2 gallon whole milk
- 1/2 can evaporated milk
- 6 egg yolks
- 3/4 c sugar
- 1.4 c cornstarch
- Pure Vanilla Extract
- 1/3 c sugar
- In a giant soup pot, cook half-gallon of whole milk and 1/2 can evaporated milk over medium-high heat.
- Bring to just before a boil (scald).
- In the meantime, cream together 6 egg yolk and 3/4 c. sugar in a mixing bowl.
- Blend in 1/4 c. cornstarch and vanilla extract.
- ***Reserve 3 egg whites. Blend in a separate bowl until soft.
- Beat in 13 c. sugar until you form soft peaks.
- Add egg yolk mixture into the big soup pot. Stir constantly until it boils.
- Turn off heat...continue to stir about 5 minutes.
- Fold in blended egg white mixture.
- Drink up Buttercup.