Homemade Eggnog, “Spiked” or Not 😉
Homemade Eggnog, “Spiked” or Not 😉
Rated 5.0 stars by 1 users
Category
Drink
Servings
4
Chef
Chefs Connie, Tucker, and Jeremy
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.)
Ingredients 🍲
2 cups whole milk
1 cup cream
1 whole nutmeg pod
1 stick cinnamon
6 egg yolks
1/2 cup sugar
1/4 teaspoon vanilla extract
Brandy, Cognac, rum, or whisky (optional)
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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