Perfect Homemade Eggnog
I have to admit, I have a weakness for eggnog. While I don’t tend to spike mine with rum or bourbon, I do like to serve my eggnog with a nice sprinkle of freshly ground nutmeg on top. If you’ve been relying on ground nutmeg purchased in a jar or can at your supermarket, you’re in for a wonderful surprise. Freshly ground nutmeg has an incredible taste that simply can’t compare to the pre-ground stuff you buy in the store. This is the perfect recipe to try grating your own nutmeg!
Servings |
|
- 4 cups whole milk
- 4 cups light cream or half-and-half
- 5 whole cloves
- 1 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 1-1/2 tsp pure vanilla extract
- 12 egg yolks
- 1-1/2 cups sugar
- 2 tsp pure vanilla extract
- 1/2 tsp freshly ground nutmeg
Ingredients
|
|
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the sugar and continue to beat until it has completely dissolved. Set aside.
- In a large saucepan, over medium-high heat, combine the milk, cream, whole cloves, ground cinnamon, freshly grated nutmeg, and 1-1/2 tsp vanilla; bring just to a boil, stirring occasionally.
- Whisk the hot milk mixture slowly into the egg yolks. Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow the mixture to come to a boil.
- Remove from heat. Strain to remove cloves and any little bits of egg. Pour into a large bowl and let cool for about an hour.
- Stir in 2 tsp vanilla and 1/2 tsp freshly ground nutmeg. Place the bowl in the refrigerator and let the eggnog chill overnight.
If you like your eggnog with a little rum, stir in 2 cups of light rum before serving.
Wondering what to do with all those leftover egg whites? Angel Food Cake, of course!