Eggnog

Takes 20 minutes | Serves 6 |

Ingredients

6 pieces large egg yolks
100 g granulated sugar
240 ml heavy whipping cream
480 ml milk
1 g ground nutmeg
1 pinch salt
1.25 ml vanilla extract
1 as needed ground cinnamon
60 ml brandy, bourbon, rum, or whisky

Steps

Preparation

• Whisk together the egg yolks and sugar in a medium bowl until light and creamy.
• In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir frequently until the mixture reaches a bare simmer (do not boil).
• Gradually add the hot milk mixture to the egg yolks, whisking vigorously to temper them. Repeat until most of the milk is incorporated.
• Pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture slightly thickens or reaches 71–74°C (160°F).
• Remove from heat and stir in the vanilla extract (and alcohol, if using). Strain through a fine mesh sieve into a container.
• Cover and refrigerate until chilled. Blend with additional milk for a thinner consistency if desired.
• Serve chilled with a sprinkle of ground cinnamon or nutmeg on top. Optionally, add fresh whipped cream.

Storage and Alcohol

• Store homemade eggnog in the refrigerator for up to 1 week.
• For alcohol addition, mix in 60 ml of brandy, bourbon, rum, or whisky when adding vanilla or after cooling. Adjust to taste.