Old-fashioned Eggnog

Savoring a cup or two of eggnog is a tradition most of us look forward to this time of year. Its indulgent texture and flavor stir up memories of Christmases past and of those with whom we’ve shared this rich beverage.

Chris Codden’s memories stretch back to her childhood in Chicago when she used to stand on a chair by the stove in her mother’s kitchen, stirring the sweet, white liquid to the point of simmering. This is her mother Zelma Clark’s recipe and Chris remembers making it for most of her life.

 

“My family looks forward to this eggnog every year,” Chris said. “It’s the only time of year that I make it — it’s like drinking a liquid custard. We have it both Christmas Eve and Christmas Day. It’s something a family can prepare together — I always let the kids help with the stirring like I did when I was a little girl.

“It was a tradition for my mom to make huge batches that we would take to neighbors and family members. I do the same thing, making gallons each year to give away to every one here in the office and also Bishop Kinney. I think he really likes it. I put it in a special glass bottle for him and every year in January he sends the bottle back with a thank you note and a “request” to refill it the next year.” CJK

Old-fashioned Eggnog

(Chris Codden)

1/3 cup sugar
2 egg yolks

1/4 tsp. salt

4 cups milk

2 egg whites

3 tbsp. sugar

1 tsp. vanilla

1/2 cup whipping cream, whipped

Ground nutmeg, for sprinkling

Beat 1/3 cup sugar into the egg yolks and pour into a large saucepan. Add the salt and stir in the milk. Cook over medium heat, stirring constantly until this custard mixture coats a spoon — just before reaching the boiling point. Cool.

Beat the egg whites until foamy. Gradually add 3 tbsp. sugar and continue beating to soft peaks. Gently add to the custard and mix in thoroughly. Add the vanilla. Chill 3 or 4 hours. Pour into a punch bowl or cups — dot with dollops of whipped cream and sprinkle with nutmeg.

Yield: 6 to 8 servings

A note from Chris: We regularly drink skim milk at home but I’m not allowed to make this eggnog with skim milk. I have tried it in the past and it didn’t turn out as good so I always use whole milk. Christmas is the only time of year that I buy whole milk.

We bought a bottle of Mexican vanilla the first year that we were married and loved how it intensified the flavor and so I’ve used Mexican vanilla ever since.

Also, I generally quadruple the recipe to make a gallon. I usually make two gallons a year. (For one gallon, the initial cooking process takes about 45 minutes to an hour.)

A note from Carol: Chris Codden, the director of the diocesan Office of Marriage and Family, is the past-president of the National Association of Catholic Family Life Ministers and an advisor to the U.S. Bishops’ Committee on Laity, Marriage, Family Life and Youth. She and her husband Rich are members of St. Anthony Church in St. Cloud and have been actively involved with Marriage Encounter in the past.

The couple has four children: Michelle, Lynette, Donny and Clayton, who died in infancy in 1980, and two grandchildren: Isaiah and Angelo.

Chris shared her recipe for barbecued pork ribs last year. They are a bit time-consuming, requiring frequent attention from the cook, but all the TLC pays off in the end. They are absolutely fabulous!

Bishop John Kinney is the bishop of the Diocese of St. Cloud in St. Cloud, Minnesota.