Say goodbye to store bought eggnog forever with this rich and creamy eggnog recipe you can make at home.
6 Egg Yolks
½ cup Sugar
1 cup Heavy Cream
2 cups Whole Milk
1 tsp Ground Nutmeg
Pinch of Salt
½ tsp Vanilla Extract
4 Egg Whites
Garnish: Whipped Cream, a Cinnamon Stick, and a sprinkle of Nutmeg and Cinnamon (optional)
In a medium bowl, beat egg yolks until light in color. Gradually add the sugar and continue to beat until dissolved. Set aside.
In a saucepan over medium-high heat, combine cream, milk, nutmeg, and salt and bring to a soft boil, stirring often.
Remove from the heat and slowly temper the egg mixture by adding one spoonful at a time of the hot milk to it, whisking vigorously with each addition. Once combined, return entire mixture to the saucepan and heat over medium-high heat. Whisk constantly until it’s slightly thickened and reaches 160 degrees F.
Remove from heat, stir in vanilla, and refrigerate until chilled.
While mixture chills, beat egg whites to soft peaks and then fold into the cooled nog. Whisk again just before serving and pour into a glass of your choice. Garnish as you like!
For a boozy eggnog, add 2 oz of Bourbon, Brandy, Cognac, or Rum to one cup of eggnog and enjoy!
Say goodbye to store bought eggnog forever with this rich and creamy eggnog recipe you can make at home.
6 Egg Yolks
½ cup Sugar
1 cup Heavy Cream
2 cups Whole Milk
1 tsp Ground Nutmeg
Pinch of Salt
½ tsp Vanilla Extract
4 Egg Whites
Garnish: Whipped Cream, a Cinnamon Stick, and a sprinkle of Nutmeg and Cinnamon (optional)
In a medium bowl, beat egg yolks until light in color. Gradually add the sugar and continue to beat until dissolved. Set aside.
In a saucepan over medium-high heat, combine cream, milk, nutmeg, and salt and bring to a soft boil, stirring often.
Remove from the heat and slowly temper the egg mixture by adding one spoonful at a time of the hot milk to it, whisking vigorously with each addition. Once combined, return entire mixture to the saucepan and heat over medium-high heat. Whisk constantly until it’s slightly thickened and reaches 160 degrees F.
Remove from heat, stir in vanilla, and refrigerate until chilled.
While mixture chills, beat egg whites to soft peaks and then fold into the cooled nog. Whisk again just before serving and pour into a glass of your choice. Garnish as you like!
For a boozy eggnog, add 2 oz of Bourbon, Brandy, Cognac, or Rum to one cup of eggnog and enjoy!