![\"\"](\"http:\/\/auntiestacey.com\/wp-content\/uploads\/2019\/11\/eggnog.jpg\")
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Eggnog is so controversial. Like cilantro, I find people either love it or they hate it. Unlike cilantro, I don’t believe there is any science to back up why that would be. My husband hates cilantro – it’s tastes like sand or dish soap in his mouth. Science backs up the theory that we are all predisposed to either like or dislike cilantro; no grey area in between. And that’s coded into our DNA. Fact.<\/p>\n
But, when I bring up eggnog, I get a lot of the same reactions: “EWW!”, or, “Gross. I can’t deal with the raw egg situation.” Ok, clearly some of you have issues. (snort)<\/p>\n
For the rest of us who are onboard with this custard concoction, have you ever tried making it at home? No? Why not?? Sure, it’s got a shorter shelf life than commercially produced batches, but find me one eggnog fan who won’t blow through a slim 1L carton in less than 48 hours. Go ahead. I’m wait.<\/p>\n
This Chowhound Eggnog<\/a> recipe produces roughly the same 1L volume. I love that I can potentially make a batch of this eggnog the night before and wake up to a bit of it in my morning coffee in less than 12 hours later.<\/p>\n (EGGNOG ALL YEAR LONG, KIDS.)<\/p>\n Give it a go.<\/p>\n","protected":false},"excerpt":{"rendered":" Eggnog is so controversial. Like cilantro, I find people either love it or they hate it. Unlike cilantro, I don’t believe there is any science to back up why that would be. My husband hates cilantro – it’s tastes like … Continue reading