Homemade Eggnog
Recipes Beverages Holidays Quick and Easy Seasonal cooking
Description
This homemade egg nog is the best and certainly better than store-bought. It's easy to make and is ready in about 25 minutes.
Ingredients
6 large egg yolks
1/2 c. granulated sugar
1 c. heavy whipping cream
2 c. milk
1/2 t. ground nutmeg
pinch of salt
1/4 t. vanilla extract
ground cinnamon or nutmeg, for sprinkling
dollop of whipped cream, for garnish
optional brandy, bourbon, rum or whiskey*
Directions
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Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
In a saucepan over medium-high heat, combine the whipping cream, milk, nutmeg and salt; stir often until mixture reaches a slight simmer.
Add a big spoonful of the hot whipping cream and milk mixture to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stovetop. Whisk constantly for 1 minute or so, until the mixture is just slightly thickened or until it reaches about 160 degrees F on a thermometer. It will thicken more as it cools.
Remove from heat; stir in the vanilla, and alcohol, if using.
Pour the eggnog through a fine mesh strainer into a pitcher or other container; cover with plastic wrap.
Refrigerate until chilled. It will thicken as it cools. For a thinner, smooth consistency, add the entire mixture to a blender with 1 or 2 T. milk and blend until smooth.
Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
6 servings.
Store in the refrigerator for up to 1 week.
*If wanting to add alcohol to the eggnog, start with 1/4 c. brandy, bourbon, rum or whiskey added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired.