Some think of Eggnog as only being a winter holiday treat. Others enjoy it year-round. No matter when you consume it, making eggnog from scratch tastes better than store-bought. Why? Because it’s fresh!
You’ll get a creamy, sweet, thick beverage, in this case without alcohol. If you’d like your eggnog with a punch, add a shot of Bourbon, Brandy, Rum, or Whisky to glasses, or ¼ cup to the whole blend.
This recipe doesn’t require any fancy tools-just a whisk, saucepan, and measuring tools.
Servings: 4.
Tip: Use Eggnog for dipping the bread for french toast, as coffee creamer, in sweet potatoes, or add it as an ingredient in baked goods.
Everyday Eggnog
Some think of Eggnog as only being a winter holiday treat. Others enjoy it year-round. No matter when you consume it, making eggnog from scratch tastes better than store-bought. Why? Because it’s fresh!You’ll get a creamy, sweet, thick beverage, in this case without alcohol. If you’d like your eggnog with a punch, add a shot of Bourbon, Brandy, Rum, or Whisky to glasses, or ¼ cup to the whole blend. This recipe doesn’t require any fancy tools-just a whisk, saucepan, and measuring tools. Servings: 4.Tip: Use Eggnog for dipping the bread for french toast, as coffee creamer, in sweet potatoes, or add it as an ingredient in baked goods.
Ingredients
- 6 large eggs
- ½ cup white sugar
- 1 cup heavy cream
- 2 cups whole milk
- ½ tsp fresh nutmeg
- ½ tsp vanilla or bourbon whisky extract
- Cinnamon and whipping cream - garnish
Instructions
- Separate the eggs, putting the whites aside (keep for meringue).
- In a medium bowl, whisk the egg yokes with the sugar until it’s light.
- Warm cream, milk, and nutmeg over medium heat.
- Once the mixture starts simmering gently, begin adding spoonfuls of hot milk to the egg yokes.
- Whisk vigorously with each spoonful (no more than ½ cup at a time).
- Once you’ve used all the milk mixture, return everything to the pan.
- Continue whisking until the beverage reaches 160 degrees F.
- Remove from the heat.
- Add extract (and alcohol, if desired).
- Put into a covered pitcher. Note that it gets thicker as it cools.
- Serve with whipped cream and nutmeg on top.
- This can remain in your refrigerator for up to a week.
- Serve hot or cold.