Dungeon Dive Bar Episode 107 - Gugnog

Dungeon Dive Bar

Our heroes descend onto the final floor - The Emerald Root! What (gug) creatures (gugs) await them (definitely gugs)? Grab a drink and join us at the bar!

Drink of the Week: Eggnog

Ingredients:

6 large Egg Yolks

1/2 cup Granulated Sugar

1 cup Heavy Whipping Cream2 cups Milk

1/2 tsp Ground Nutmeg

Pinch of Salt

1/4 tsp Vanilla Extract

Garnish: Ground Cinnamon

Steps:

1: Whisk the egg yolks and sugar together in a medium bowl until light and creamy.

2: In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches

a bare simmer.

3: Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a

time, to temper the eggs.

4: Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.

5: Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160

degrees F on a thermometer). It will thicken more as it cools.

6: Remove from heat and stir in the vanilla, and alcohol*, if using.

7: Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.

8: Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

9: Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.

10: Enjoy!

Store homemade eggnog in the fridge for up to one week.

Alternate Drink of the Week:

Eggnog (store bought)

Ingredients:

1 container of Eggnog

Steps:

1: Pour into glass.

2: Add alcohol.

3: Enjoy!