"French toast has been a morning passion of mine ever since I was a little girl when I would make it for weekend breakfasts with my dad. Eggnog is very similar to the base of French toast, only it is heated in a pot." Emma explains in her opening for this recipe in Flavors from the Farm: Vegetable-Forward Food to Share.
“…The batter was always more creamy than eggy and had too much vanilla, plenty of freshly grated nutmeg, and a hit of orange juice or zest... the flavors for this decadent drink are bold... it is a wonderful holiday sipper and also fantastic to use as the batter for French toast cooked up in brown butter in a cast-iron pan.”
Make sure there's a nutmeg in the house, then saddle up with Emma's cookbook for more delicious recipes, hostess tips, and reasons to celebrate all year long.
Festive French Toast Eggnog
"French toast has been a morning passion of mine ever since I was a little girl when I would make it for weekend breakfasts with my dad. Eggnog is very similar to the base of French toast, only it is heated in a pot." Emma explains in her opening for this recipe in Flavors from the Farm: Vegetable-Forward Food to Share.
“…The batter was always more creamy than eggy and had too much vanilla, plenty of freshly grated nutmeg, and a hit of orange juice or zest... the flavors for this decadent drink are bold... it is a wonderful holiday sipper and also fantastic to use as the batter for French toast cooked up in brown butter in a cast-iron pan.”
Make sure there's a nutmeg in the house, then saddle up with Emma's cookbook for more delicious recipes, hostess tips, and reasons to celebrate all year long.
French Toast Eggnog
Serves 8-12
Ingredients
1/2 gallon (64 oz) whole milk
2 cups sugar
2 cinnamon sticks, plus 1 stick for garnish
24 large egg yolks (the best quality you can find)
1 vanilla bean, split lengthwise and seeds scraped from pod
Grated zest of 1 orange
Pinch of kosher salt
2 cups cold heavy cream (the thickest, richest you can find)
12-20 oz booze of choice (optional but highly recommended)
2 whole nutmegs, for garnish
Directions
In a heavy saucepan, combine the milk, sugar, and cinnamon sticks over medium heat and bring to simmer, stirring until the sugar dissolves. Remove from the heat.
In a large bowl, whisk together the egg yolks, vanilla bean seeds, orange zest, and salt until blended. Stream a ladle of the hot milk mixture into the egg yolks while whisking constantly to temper the yolks. Repeat with a couple of more ladles of hot milk, while whisking constantly. Pour the yolk mixture back into the pan and place over medium-low heat. Continue to heat, stirring constantly, until the mixture thickens enough to lightly coat the back of a spoon. Do not let the mixture begin to simmer or boil as you might end up with a scrambled-egg mixture that smells of wet dog.
Remove the pot from the heat and strain through a fine-mesh sieve (preferably lined with a coffee filter to result in an extra-silky premium nog) into a clean heatproof bowl. Stir in the cream and finally the booze. Some like rum, some go whiskey, my mom prefers vodka—the choice is yours! Cover and chill before serving.
To serve, ladle the eggnog into cups and grate whole nutmeg and cinnamon stick vigorously over each filled cup. Make sure to place the extra nutmeg into your pocket for good luck.