Homemade Eggnog
Homemade eggnog will convert even the non-eggnog drinkers. If you are feeling a little cheeky, add a shot of rum.
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Equipment List
- Saucepan
- Whisk
- Small bowl
- Fine mesh strainer
- Large bowl
Ingredients
- 2 c whole milk- substituting milk may change the outcome. Using whole milk is best.
- 3 whole cloves
- 3 Tbsp pure vanilla extract- seperate 2 Tbsp + 1 Tbsp
- 1 tsp ground cinnamon
- 3/4 tsp ground nutmeg- plus a little extra for garnish
- kosher salt- a pinch
- 6 large egg yolks- need to separate out the yolks
- 3/4 c sugar
- 2 c half and half
- 1 c heavy cream
- 1/4 c rum- optional
- whipped cream- optional
Preparation Instructions
- Separate out the egg yolks.
- Seperate the vanilla extract - 2 Tbsp and 1 Tbsp
- Measure and prepare the remaining ingredients.
- Put 2 cups whole milk in the pot and then put on stovetop.
Cooking Instructions
- Place pot with 2 c of whole milk on the stovetop.
- Add 2 c half and half to pan
- Add 1 tsp ground cinnamon to pan
- Add 1 Tbsp of vanilla extract
- Whisk frequently
- Whisk
- Whisk
- Whisk
- Remove milk mixture from heat/stovetop.
- Note: Place bowl with egg yolks in a cool spot (no heat).
- Add 3/4 c sugar to egg yolk mixture
- Whisk
- VERY VERY Slowly add the milk mixture into the egg yolk mixture. You want to temper in the mixture so add a little of the milk mixture at a time and slowly. Also, continually keep whisking between adding more milk mixture.
- Keep whisking
- Keep slowing adding in the milk mixture.
- Keep whisking
- Slowly add in milk mixture
- Slowly add in milk mixture
- Keep whisking
- Keep adding in a little milk mixture at a time. Keep whisking.
- Note: Once you have added all the milk mixture to the egg mixture. Then you are going to pour the combined mixture into a pot.
- Place a pot on the stovetop
- Add combined milk and egg mixture into the pot. Turn heat on stovetop.
- Continually whisk
- Keep whisking
- Keep whisking
- Keep whisking
- Keep whisking
- Note: You want the eggnog to have a fluffy foamy consistency
- Add 2 Tbsp of vanilla extract
- Add 1 c heavy cream to pan
- Remove from heat.
Finishing Instructions
- Strain the eggnog to get rid of any clumps-put a bowl under the fine mesh strainer. Keep the liquid.
- Serve immediately or chill it in the refrigerator for 3-5 days.
- Top with whipped cream and cinnamon or nutmeg.
- Add a shot rum (optional)
