Eggnog

Posted: December 30, 2024

Not my recipe grabbed from here. Trying to have a backup somewhere so I don’t lose it. Tasted pretty good.

  • 6 large egg yolks

  • 1/2 cup granulated sugar

  • 1 cup heavy whipping cream

  • 2 cups milk

  • 1/2 teaspoon ground nutmeg

  • pinch of salt

  • 1/4 teaspoon vanilla extract

  1. Whisk egg yolks and sugar in a bowl
  2. In sauce pan over medium-high heat combine cream, milk, nutmeg, and salt. Stir often until it’s barely simmering.
  3. Add big spoonfuls of the hot nutmeg milk into the sugared-egg mixture. Whisk well.
    • Repeat until most of the hot nutmeg milk has been mixed with the sugar-eggs.
  4. Pour the mix back into the sauce pan on the stove.
  5. Whisk constantly for a minute or so until the mix thickens. (or stop around 160F on a thermometer)
  6. Remove from heat, add vanilla and optional alcohol.
  7. Pour the eggnog through a fine mesh strainer into a pitcher or container and cover with plastic wrap.
  8. Refrigerate until chilled.
  9. (Optional) can thin out the mix with 1 or 2 tablespoons of milk and blend it.

Sprinkle with nutmeg or cinnamon powder when serving

Can store in the fridge for up to a week