Serve a Wild Blueberry Holiday Eggnog
Contributed by: News Canada
(NC) - The delicate flavour of wild blueberries is added to traditional eggnog that has all the rich delicious taste one would expect. It's best to let blueberries thaw overnight in the refrigerator and be sure to add the juices for deep colour and flavour. Garnish the top with some additional wild blueberries.
- 4 eggs 4
- 1/2 cup granulated sugar (125 mL)
- 1 1/3 cups milk (325 mL)
- 1 tbsp grated orange rind (15 mL)
- 2 cups frozen wild blueberries, thawed (500 mL)
- 1 cup 5 per cent light cream (250 mL)
- 1/4 cup rum (optional) (50 mL)
- 1 cup whipping cream (250 mL)
- Freshly grated nutmeg or cinnamon
In a saucepan, whisk together eggs and 1/3 cup (75 mL) of the sugar. Whisk in milk and orange rind. Cook, whisking over medium low heat for about 10 minutes or until thickened enough to coat the back of a spoon.
Pour through a fine mesh sieve into large bowl. Place wild blueberries into blender with remaining sugar and puree until smooth. Press through sieve into bowl with milk mixture. Whisk in cream until well combined. Cover and refrigerate for at least two hours or until chilled.
Make-ahead: Refrigerate for up to two days.
As an option, whisk in rum. Whip cream and gently whisk one third into chilled wild blueberry mixture. Gently whisk in remaining whipped cream until no streaks remain. Pour into punch bowl or ladle into chilled mugs and sprinkle with nutmeg.
Tip: To keep the blue colour vibrant, serve the eggnog with the whipped cream on top instead of stirring in and sprinkle with the nutmeg.
Additional recipes are available from the Wild Blueberry Association of North America at www.wildblueberries.com
Serving Size: Makes 10 - 12 Servings