Homemade Eggnog
User Reviews
5
Homemade Eggnog
Description
This Homemade Eggnog blends milk with ground cinnamon, nutmeg, and vanilla and is heated gently to infuse flavor without boiling. Separately, egg yolks are whisked with sugar until pale and light, then slowly tempered by gradually whisking in the warm milk mixture to prevent curdling. The combined mixture is cooked over medium heat until it thickens slightly to coat the back of a spoon without boiling, ensuring a smooth custard texture. After removing from heat, heavy cream is stirred in for richness. The mixture is chilled for several hours to develop flavor and cool thoroughly.
When serving, it is common to add a dollop of whipped cream, sprinkle extra ground cinnamon, or adorn with a cinnamon stick or star anise, enhancing the festive feel. The eggnog holds in the refrigerator for up to three days if stored in an airtight container, making it suitable for preparing ahead of holiday gatherings.
Ingredients
- 2 c. milk
- 1 tsp ground cinnamon plus a little for garnish if desired
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
- 6 egg large yolks
- ½ c. granulated sugar
- 1 c. heavy cream
Serving
- whipping cream
- cinnamon stick
- star anise
Instructions
- In a small saucepan, combine milk, cinnamon, nutmeg and vanilla. Slow bring mixture to a low boil over low heat.
- In a medium sized bowl, separate egg yolks from the whites. Add sugar to egg yolks and whisk until light and pale in color, about 2-3 minutes.
- Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs.
- Continue adding small amounts of the milk to the eggs, whisking constantly until all the milk is incorporated and well combined.
- Return the saucepan to stovetop and cook over medium heat until slightly thick and mixture coats the back of a spoon. Do not boil.
- Remove the saucepan from heat and stir in heavy cream until mixed thoroughly.
- Chill for several hours before serving.
- To serve, add whipping cream, ground cinnamon, cinnamon stick or star anise if desired
- Store leftovers in refrigerator.
Notes
- Store homemade eggnog in an airtight container in the refrigerator to keep it fresh up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 380mg | 127% |
| Sodium | 88mg | 4% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 1491IU | 30% |
| Vitamin C | 1mg | 1% |
| Calcium | 228mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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