So I guess this ALWAYS meant that raw eggs were out of the question, even heavily disguised. Enter the Horchata. Not really an eggnog replacement at all, but a light milky coloured drink that’s yum and especially good on Christmas morning to enjoy during present opening!
I’ve experimented a fair bit with the horchata recipe looking for the perfect mix of rice, cinnamon and almond. I’ve tried rice only, almond only (gross!), more sugar and less sugar, but the winner was rice, almonds, plenty of cinnamon and just the right amount of sugar (plus a few extra teaspoons for the kids!).
You’ll want about a third of a cup of rice and a cup of almonds to 5 cups of water. Plus a couple of cinnamon sticks and as much fine sugar as you like for sweetness.
Put your rice, blanched almonds (if you’re clever and don’t mind burning your fingers you can blanch them yourself but immersing in boiling water for a minute or two and then popping them our of their skins. If you’re a little lazy like me you can but blanched almonds – they taste great too!), cinnamon sticks and 3 cups of hot water in a bowl and set aside at room temperature for the night, or at least 12 hours.
Stick the lot in the blender the next morning and blast it until it’s all smooshed up – it will take at least a minute or two. If I’m in a hurry I add the sugar at this point but ideally you’ll make a simple syrup with sugar and water and add that later. Grab a chux cloth, cheesecloth or a very fine mesh tea strainer and drain the mixture removing all the pulp. The chickens LOVE the pulp so be sure to save it for them! Add in your sugar syrup to taste and garnish with a sprinkle of ground cinnamon and a stick or two. Cheers!
P.S. you can add a shot of white rum if you’re feeling extra festive (or want to feel extra festive!)