Eggnog
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Eggnog
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 4 egg yolks (the original recipe called for 6 but said to use 4 for less rich version)
- ½ cup white sugar
- 2 cups milk
- 2 whole cloves
- Pinch ground cinnamon
- 1 cup heavy cream
- 1 tsp nutmeg, freshly grated (lightly packed)
- 1 ½ tsp vanilla extract
Instructions
- Beat the egg yolks with a hand mixer until they become a bit lighter in color, 1 minute.
- Add the sugar a little bit at a time while beating with the hand mixer until creamy and fluffy and well combined.
- Heat the milk with the cloves and cinnamon over medium heat in a thick-bottomed saucepan. Slowly heat the milk mixture until it is steamy hot, but not boiling.
- Temper the eggs by slowly adding half of the hot milk mixture into the eggs while whisking constantly. Pour the mixture back into the saucepan.
- Cook the eggnog mixture until it thickens over medium heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture begins to thicken slightly, and coats the back of the spoon. Use a candy thermometer if you have it and heat it until 160 degrees F. Do not allow the mixture to boil, or it will curdle.
- Remove from the heat and stir in the heavy cream.
- Pour through a fine sieve into a bowl; set aside to cool.
- Add the nutmeg and vanilla extract then mix.
- Cover and place into the refrigerator to cool completely.
- Serve with whipped cream and freshly grated nutmeg. Enjoy!
- Side Note: Add a bit of rum, bourbon, or whiskey to make it an adult cocktail!!!
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