This homemade eggnog is thick, creamy, rich, delicious and pretty easy to make! Tastes much better then store bought. Perfect drink for Christmas and holiday season.
INGREDIENTS FOR YIELDS
2 cups (480ml) Milk
1 cup (240ml) Heavy cream
6 Egg yolks
1/2 cup (100g) Sugar
1 teaspoon Vanilla extract
1/4 cup (60ml) Cognac/Whisky/bourbon/rum (optional)
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer.
Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture.
Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer.
Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon.
How to make traditional eggnog with egg whites?
If you prefer the traditional eggnog recipe (with egg whites) all you need to do is to whip the egg whites to stiff peaks, then fold into chilled eggnog mixture.
What alcohol goes best with eggnog?
Eggnog is typically made with rum, brandy or bourbon, cognac or whisky. You can use any type of alcohol that you prefer. You also can omit the alcohol for a kid-friendly version.
How Long Can You Keep Eggnog?
You can keep homemade eggnog in the fridge up to 3 days.
Does eggnog contain raw eggs?
Traditionally, many recipes using raw eggs to make eggnog. In this recipe the eggs are not raw as we tempered the eggs and cooked them to 160F (70C). That’s makes the eggnog much safer to drink.
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