How to Make Eggnog
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5
How to Make Eggnog
Description
How to Make Eggnog starts by whisking together egg yolks with sugar, nutmeg, and cinnamon until the sugar dissolves. Meanwhile, milk, heavy cream, vanilla extract, and whole cloves are heated gently to simmer without boiling. A portion of the hot milk mixture is slowly whisked into the yolk mixture to temper the eggs, preventing curdling.
The tempered egg yolk mixture is then returned to the pot and cooked until it reaches 160°F, ensuring that any harmful bacteria are eliminated and the mixture thickens slightly. Straining removes any cooked bits and infuses the drink with a smooth finish free of cloves.
The eggnog is chilled for at least an hour to allow flavors to meld and the texture to thicken lightly. The final drink is creamy with spice notes from cinnamon and nutmeg, balanced by vanilla and richness from dairy.
It should be stored in an airtight container in the refrigerator for up to three days and stirred or shaken before serving to redistribute settled ingredients. Careful tempering and gentle heating are key to avoid curdling or overheating.
Ingredients
- 6 egg yolk
- ½ cup granulated sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 3 ½ cups milk whole
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 2 clove whole
Instructions
- In a large heat safe bowl combine egg yolks, sugar, nutmeg and cinnamon. Whisk the egg yolks by hand until the sugar has been incorporated and has mostly dissolved, about 2 minutes.
- Place the milk, heavy cream, vanilla and cloves in a medium, heavy-bottomed saucepan. Bring to a simmer over medium heat. When you see bubbles forming around the sides of the pan, remove from the heat. Do not let this mixture come to a full boil. Using about ½ cup of the warm milk mixture, whisk it into the egg yolk mixture to temper the egg yolks, then pour everything into the same pot and cook to160˚F on an instant read or candy thermometer.
- Strain the cooked mixture through a fine mesh strainer to remove any cooked bits and the whole cloves, then chill for at least 1 hour before serving.
Notes
- Store eggnog in an airtight container refrigerated for up to 3 days; stir well before serving.
- Cooking egg yolks to 160°F ensures safety by eliminating harmful bacteria from raw eggs.
- Heat milk mixture gently to a simmer, avoiding a full boil to prevent curdling.
- Tempering eggs by slowly mixing warm milk prevents them from scrambling.
- Eggnog thickens as it chills; texture will improve after refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 194mg | 65% |
| Sodium | 9mg | 0% |
| Potassium | 20mg | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 260IU | 5% |
| Calcium | 23mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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