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13 | W aterloo C hronicle | T hursday,D ecem ber 6,2018 w aterloochronicle.ca 22 King St. South Waterloo www.allmynails.ca @allmynailssalon and Advanced Foot CareSalon and Advanced Foot CareSalon All My Nails Help Santa do the shopping. Gift Certificates online and in store. 519-883-0882 Eggnog is pretty much synonymous with Christ- mas. What other time of year do you get to drink something that's basically custard spiked with booze? Whether you love it or hate it, chances are you might not have any idea what's in it. The cartons of premade eggnog can be pretty mys- terious. Just read the in- gredient label and you'll see its filled with high fruc- tose corn syrup, thicken- ers such as guar gum and carrageenan. No one is really sure where eggnog originated from but it is thought it a decedant of a medieval drink called posset - a hot beverage of sweetened and spiced milk spiked with ale or wine. And the word "nog" seems to refer to the wooden vessels that the beverage was consumed from. Even George Wash- ington had his own version using rye whisky, rye and sherry. Honestly, who could tell a lie after drink- ing that concoction? A good eggnog is made up of just a few simple in- gredients - booze, sugar, cream and raw eggs. Now if you are skeptical of drink- ing something with raw eggs, take note that the Centre of Disease Control tested copious amounts of homemade eggnog (a tough job we are sure) to find that the addition of al- cohol basically wiped out the risk of any contamina- tion. Whole milk is the foundation of eggnog, so be sure to use the good stuff and freshly grated nutmeg (yes we sell it at Relish) is absolutely compulsory. So go ahead and indulge a little - it's the holidays. Eggnog Ingredients: 12 eggs, separated 1 ½ cups granulated sugar 2 cups bourbon ¾ cup brandy 6 cups whole milk 2 cups whipping cream 2 tsp freshly grated nutmeg* Directions 1. In a large bowl and us- ing a mixer, beat the egg yolks together with the sugar for approximately 10 minutes (you want the mixture to be firm and the colour of butter). 2. Very slowly, add in the bourbon and brandy - just a little at a time. When bourbon and brandy have been added, chill in the re- frigerator for up to six hours or overnight de- pending on how long be- fore your party you're making the eggnog. 3. Thirty minutes be- fore your guests arrive, stir the milk into the chilled yolk mixture. Stir in 1½ teaspoon of ground nutmeg. 4. In a separate bowl, beat the cream with a mix- er on high speed until the cream forms stiff peaks. 5. In yet another bowl, beat the egg whites until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture. Gently fold the cream into the egg mixture. After la- dling into cups, garnish with the remainder of the ground nutmeg. Makes 12 party servings (in other words LOTS). Relish Cooking Studio is a boutique gourmet kitchen shop and cooking school at 70 Victoria St. N. Visit www.relishcooking- studio.com or call 519-954- 8772. OPINION EGGNOG IS SYNONYMOUS WITH CHRISTMAS A GOOD EGGNOG IS MADE UP OF JUST A FEW SIMPLE INGREDIENTS, SAYS DONNA-MARIE PYE AND MARIA BURJOSKI DONNA-MARIE PYE MARIA BURJOSKI Column Dec. 4 - Plate Full of Christmas Cookies* - $90 Dec. 6 - MAKE & TAKE: Tourtiere* - $110 Dec. 8 - FAMILIES: Holiday Breakfast* - $80 Dec. 10 - Festive Macarons* - $90 Dec. 12 - CHEF'S TABLE: Christmas In Mexico - $80 Dec. 14 - Progressive Appetizer Party* - $90 Dec. 15 - SHARPENING/SAMPLING SATURDAY - FREE *Hands On Class Metro Creative Graphics/Photo Visit us online at waterloochronicle.ca