Wednesday Sep 30

08EggNog.jpg Chef Michael Bulkowski’s Egg Nog
¾ cup sugar
4 egg yolks
1 qt ½ and ½
1 t Allspice (whole)
1 t Fresh grated nutmeg
1 stick Cinnamon
1 cup Dark Rum or Bourbon
Toast spices in a 4 qt pot over medium heat. Carefully add liquor, especially if you are using a gas stovetop. Then add ½ and ½. Steep for 10-15 minutes. Whisk together sugar and yolks until pale yellow. Slowly add ½ and ½ mixture to yolks. If you want more booze, add before serving. Top with freshly grated nutmeg.
When I tried this recipe, I found it to be way more flavorful than any store bought mixture I have enhanced. And it was exceptionally easy.

Apart from obsessing about food and wine in Connotation Press and on her blog The Everyday Palate, Amanda McGuire also writes book reviews which have appeared in Fifth Wednesday Journal, Literary Magazine Review, and Mid-American Review. Her poems have appeared in Noon: Journal of the Short Poem, The Cream City Review, 27 rue de fleures, So To Speak, and other literary journals. She teaches at Bowling Green State University in Bowling Green, Ohio.