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Commercial eggnogs are available in the dairy section of most supermarkets during the Christmas holiday season. Drink them if you dare! I stay away from commercial eggnog for four main reasons.
One, the ones I’ve found so sweet they're almost sickening.
Two, commercial eggnogs are expensive--about 4 times the cost of homemade eggnog recipes.
Three, they’re loaded with chemicals. Someone once said, “If you can’t pronounce the ingredients, don’t eat it!”
Four, can you find a commercial eggnog without high fructose corn syrup (HFCS) as a primary ingredient? Well-informed health-conscious people understand the detrimental effects of HFCS. (It spikes insulin levels and is a major contributor to obesity.)
This morning I concocted an original eggnog recipe. It’s really an eggnog milkshake—just right for a hot and humid July afternoon snack (or anytime for that matter.)
Caramel Eggnog Milkshake
3 eggs, preferably from free-range hens
1 cup milk
8 scoops vanilla ice cream
2 Tablespoons caramel sauce, overflowing
Place all ingredients together in a blender. Blend until all ingredients are integrated. This may take up to 2 minutes as the caramel sauce tends to be thick and sticky.
Is this the best eggnog I’ve ever concocted? No, I don’t think so. Maybe not the best, but it sure hits the spot on a hot and humid summer day!
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