The most commonly despised foods and drinks tend to share one characteristic: they are in some way overpowering to the senses.
Cilantro and liver, for example, are strongly flavored. Limburger cheese and durian fruit are an assault to the nasal passages. Oysters and okra? Well, they’re a textural turn-off for many people.
The holiday season most assuredly has its share of foods that are disliked, if not despised. Chief among them, sitting right on the throne next to the fruitcake, is eggnog — that sweet, thick, creamy bastion of holiday happiness.
Or horror, if it’s not your thing.
While I adore eggnog, I know it has its haters. I happen to live with one who declares the beverage too viscous, too sweet, and just plain “gross.”
When I introduced this polarizing topic on my Fridge Magnet blog recently, I fully expected the ratio of haters to lovers to be 50-50. However, while I found that those who don’t like it are pretty adamant, most readers who responded said they enjoy eggnog, and some even wish it were available all year long.
A recurring theme in our conversation was that quality counts when it comes to this particular beverage, and those who are familiar with homemade eggnog said no store-bought version can ever compare.
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* A note about this recipe. I made it twice – once with my KitchenAid stand mixer fitted with the whisk attachment and once with a handheld electric mixer fitted with standard beaters. I found that the handheld mixer worked better. Four egg yolks is not really enough to use the stand mixer. If you doubled the recipe, however, it might work better. When I used the hand mixer, the egg yolks were a butter color by the time I finished adding the sugar.