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.