Homemade Eggnog.....

Whew! Busy Thanksgiving week with Allison and Alex visiting from Seattle.  I miss them terribly - am such a mom....

We were quite the tourists!




Downtown San Francisco tour started with lunch and a quick tour of  Chinatown and North Beach.  Not exactly sure what we ate, but it was pretty darn good! 

Then off to the Fillmore District .... After having some yummy coffee drinks at the Coffee Bean and Tea Leaf, we headed  to the Johnathan Adler store (one of my very favorites!), and 

then down to take Allison's picture outside of the Betsey Johnson store (Allison's favorite).  Alex, of course, waited in the car....  Gorgeous sunny day!  Kids were glad to be here in CA, as Seattle was being pounded with snow and ice.  Can't honestly say that I miss that.


Over the hill and down twisty, steep Lombard street!  Don't worry, I am driving, Allison is taking the pictures. -

Then off to Pier 39 to see the sea lions, check out the holiday decorations and do a 

little window shopping at all of the shops along the pier. 

(Santa stopping off for a bite to eat on Pier 39!)

 Sea lions appeared to be pretty content lying there in the sun!  

With a final stop at Ghiradelli Square for a big bag of mixed chocolates. (we were out of our stash at home!)

Whew!  Back home to make Alex's Eggnog.  In order to make this right, you have to make a day ahead of time, be patient and let your eggnog sit overnight


Ingredients:

• 4 cups whole milk
• 1 12 oz. can of evaporated milk
• 1/2 cup sugar
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 6 large eggs
• 3/4 cup brandy (or more!)
• 1 1/2 tsp. vanilla

Place milk and evaporated milk in a large saucepan.  Bring to a simmer over medium heat - stir constantly!

Combine sugar, cinnamon, nutmeg and eggs in a large bowl.  Gradually add hot milk to egg mixture - also stirring constantly with a whisk.  Return milk mixture to pan; cook over medium-low heat until thick, about 10-12 minutes - don't forget to stir! Pour into a pitcher and stir in brandy and vanilla.  Press plastic wrap onto the surface of eggnog, and chill overnight.

YUM!

Tour continues tomorrow!