Egg Nogg

Ingredients

  

• ▢6 large egg yolks
  
• ▢1/2 cup granulated sugar
  
• ▢1 cup heavy whipping cream
  
• ▢2 cups milk
  
• ▢1/2 teaspoon ground nutmeg
  
• ▢pinch of salt
  
• ▢1/4 teaspoon vanilla extract
  
• ▢ground cinnamon , for topping
  
• ▢alcohol optional, see note
  

Instructions

 

• Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
  
• In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer. 
  
• Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. 
  
• Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 
  
• Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
  
• Remove from heat and stir in the vanilla, and alcohol*, if using.
  
• Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. 
  
• Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
  
• Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
  
• Store homemade eggnog in the fridge for up to one week.
  

Notes