Posted on 10/14/2024 7:08:20 AM PDT by Diana in Wisconsin
When egg nog spice season collides with pumpkin spice season, can the Apocalypse be far behind?
Same here in Phoenix, where today, God willing, it will be the first day below 100 degrees.
Here in southern AZ there are two seasons: quail season and hot (going up to really hot). It’s been 100+ at our place every day in October so far, though it’s supposed to cool off a bit this week. Opening day is Friday, so that’s about right.
I grew up in a VERY German/Euro-Centric community in Milwaukee, WI. All of the ‘traditions’ were upheld.
We celebrated ‘The Feast of Saint Nicholas’ and put up our stockings on December 5th, and some kids put out their shoes. The next morning your shoes or stockings would be filled with candy, nuts, an orange or tangerine and little trinkets.
I think Mom did that for us until we were both in High School. So much fun, and it really kicks off the excitement of the Christmas Season. :)
Rompope, which is a Mexican eggnog, is the best, IMHO.
But some local retailers that are not craft stores had Christmas stuff out before Labor Day. And that is a bit too soon.
Eggnog is nasty.
Cream, Eggs, Allulose and spices. Very low carb.
We put our shoes outside the door for St. Nicholas Day, like you, until I was in HS. I’m from a heavy Czech background, and my grandpa was born very close to the Germany border.
Keto EggNog Recipe
2 cups unsweetened coconut milk
2 cups heavy cream
1 cinnamon stick
1 tsp nutmeg freshly grated is best
6 egg yolks
½ to ¾ cup allulose
2 tsp vanilla extract
1 cup rum or bourbon
Add egg yolks and sweetner to large bowl and wisk until pale yellow and sweetner has dissolved.
Add coconut milk and cream to saucepan with spices and simmer on low for 10 minutes, allow to cool a bit and wisk into eggs very gradually and slowly to temper the eggs.
Return all to saucepan on low for another 10 minutes.
Remove from heat, Stir in vanilla and liquor. Transfer to serving container and chill.
Thanks for all the replies. I was wondering how important it is to heat the mixture. Seems like the consensus is that with enough alcohol, it may not be necessary. Otherwise, heating it may be a good idea.
The first application of heat is the thicken the milks and to temper the eggs.
The primary purpose of the 2nd heating is to pasteurize the eggs to prevent salmonella and can be skipped.
My father often made eggnog with cold whole milk and whole eggs in the blender with the spices and no booze as a quick breakfast. It’s not as thick as traditional “cooked” eggnog, but it’s tasty.
And don't even get me started on that CREEPY 'Elf on the Shelf' thing. Ugh!
LOL! I love the pickle tradition, too! :)
Lol, I’d forgotten that scene.
Eggnog is a waste of perfectly good rum.
Rum??!!
I’m doing it wrong!
He gets extra treats, of course. I'm not a monster.
You’re a sweet one, Mr. Grinch! :)
We had a Dachshund (Otto) as a pet when I was a kid. We used to dress him up like Max with paper antlers and such at Christmastime. L-o-n-g Wiener Dog sweaters, too!
We also dressed in baby clothes and we’d haul him around in our buggy.
That dog took a LOT of loving abuse. We must’ve not done too much damage - he lived to be seventeen years old! :)
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