I’ve dubbed my Christmas concoction nod noggin’ because your Noggin’ (your head) will surely nod after drinkin’ my wicked blend. No worries over egg safety, it’s made with Bird’s Eye Custard Powder instead of the traditional way with a dozen egg yolks (720 calories worth!). Even though there are no eggs in it, I believe it’s the tasty Christmas Nog you’ll drink. You can lighten it up even further. See note at recipe’s end…
1/3 cup White Sugar
1/3 cup Bird’s Eye Custard Powder
5 cups Whole Milk
1 2/3 cups Brandy
1 Tbsp. Vanilla Extract
1 tsp. Grated Nutmeg (or to taste)
1 1/2 cups Whipping Cream
In a large cook pot, dump in sugar and custard powder. Drizzle in some of the milk, whisking to blend smooth. Add all of the milk and set burner on medium heat. Bring to a boil, stirring frequently with a wooden spoon. As soon as the mix thickens, take the pot off the burner.
Add the brandy gradually, stirring to combine. Add the extract and about 1 tsp. of grated nutmeg or to taste.
Beat with an electric mixer, the whipping cream until soft peaks form and then fold it gently in using a whisk. Pour mix into a large jug or bowl and cover. Stick it in the fridge for a few hours. That’s the hardest part, waiting… Merry Christmas!
***If you can’t find Bird’s Custard Powder, use plain cornstarch, and double up the vanilla extract. Also you’ll need a few drops of yellow food coloring (unless you don’t mind a white ‘nog).
Variations; Use a combo of 1 cup Brandy and 2/3 cup Spiced Rum.
Lightened Up Variation; After the ‘nog has rested in the fridge for a few hours, whisk in 5 cups of 2% Milk and then taste. You may want another splash of brandy…the Merry Factor is up to you!