Any idea as to what our next Christmas movie inspiration was?
That’s right. National Lampoon’s Christmas Vacation. Christmas is not the same without watching this movie at least once during the holidays. It is definitely one of our favorites so we knew that we had to include it in our round-up of movie inspired dishes.
Everyone is pretty familiar with the famous eggnog scene from the movie. Clark Griswold had just found out that the Christmas bonus he was counting on to cover the deposit on his in-ground pool was not coming. He didn’t have enough money in his account for the deposit he put down and he became enraged after finding out he received a Jelly of the Month Club subscription instead.
To pay homage to this classic movie, we decided to make homemade eggnog and moose mug sugar cookies. We were much more jolly while drinking our eggnog as we weren’t expecting any Christmas bonuses, so we enjoyed the drink very much. The eggnog was creamy and rich. It is definitely and indulgence and needs to be shared. However, it is highly addictive so take care when making it that you don’t take too many sips here and there
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If you are planning on entertaining this year, I would highly recommend making a batch of this eggnog. It is so much better than store-bought and it is sure to please your guests. We omitted the alcohol, but the original recipe called for bourbon and rum, which will be included below. So try this eggnog at your next party. S’good! S’good!
-Heather and Melissa
9 eggs, separated and at room temperature
1 ¼ cups sugar
1 tsp vanilla extract (or half vanilla bean)
Pinch of salt
4 ½ cups milk
½ cup bourbon
¼ cup dark rum
1 ½ cups heavy cream
Freshly grated nutmeg, for serving
- Put egg yolks, 3/4 cup of sugar, vanilla, and salt in a large heatproof bowl. Set the bowl over a pan of simmering water, and whisk constantly until the mixture is pale and thick, about 5 minutes.
- Whisk in the milk, bourbon, and rum until combined and remove from the heat. (We actually had to transfer the mixture into an even bigger bowl at this point.)
- Beat egg whites and remaining 1/2 cup of sugar in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Whisk into the milk mixture.
- In a clean bowl, beat the cream until soft peaks form. Whisk into the milk mixture.
- Refrigerate the eggnog until ready to serve, up to one day. Whisk to combine before serving as it may separate some. Ladle into cups and sprinkle the top with nutmeg.
*Note: The eggs in this dish are not fully cooked, so take caution when serving it. It shouldn’t be served to pregnant women, babies, young children, the elderly, or anyone with a compromised immune system.
Source: Martha Stewart Living Annual Recipes 2005