Recipe a day
Homemade Eggnog, “Spiked” or Not 😉
Homemade Eggnog, “Spiked” or Not 😉
Rated 5 stars by 1 users
Category
Drink
Servings
4
Rich and nostalgic without crossing the line to overly sweet, this homemade eggnog is dangerously delicious with or without the addition of your favorite dark spirit. I recommend using the highest quality eggs you can get your hands on as they account for much of the experience (it's in the name, after all.)
Author:Chefs Connie, Tucker, and Jeremy
Ingredients
Directions
• In a medium saucepan over medium-high heat, bring the milk, cream, a pinch of Balinese Truffle Salt, and a generous shaving of nutmeg and cinnamon to a simmer. One simmering, turn the heat to low.
• Meanwhile, whisk together the egg yolks and sugar in a medium mixing bowl.
• Ladle small amounts of the hot milk and cream into the egg mixture to temper.
• Once almost all of the hot milk and cream has been added, add the entire mixture back into the saucepan.
• Continue cooking on very low heat, whisking constantly, until it comes to a simmer and thickens slightly.
• Remove from the heat and stir in the vanilla extract.
• Serve hot or chilled, in your favorite Holiday mug along with 2 ounces of brandy, Cognac, rum, or whiskey if desired. Finish with freshly grated cinnamon and nutmeg. Cheers!
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