A holiday favorite of delicious sweetness, eggnog is quick and easy to make at home. Enjoyed around the holiday season for hundreds of years, eggnog was a British creation that is essentially stirred custard. Using farm fresh eggs makes all the difference in the rich taste, and although it looks like there’s a lot of stirring in this recipe, the active time to make it is fifteen minutes tops.
Since our homestead is alcohol free, this recipe doesn’t include the traditional rum or cognac. I’m sure you could add a cup if you prefer, but this tasty example is kid friendly and full of flavors.
What You’ll Need:
6 egg yolks
1/2 cup of sugar
1 cup of heavy cream
2 cups of milk
1/2 tsp. nutmeg
pinch of salt
1/2 tsp. vanilla extract
Eggs and sugar
Whisk together the egg yolks and sugar in a medium bowl, and set aside. You can keep the whites for a meringue if you’d like.
In a large saucepan over medium heat, mix the cream, milk, nutmeg, and salt together and stir constantly until the mix begins to simmer.
Using a large spoon or a 1/2 cup measuring cup, add a spoonful of the milk mixture to the eggs and stir until combined. Continue adding the milk mixture spoonful by spoonful, mixing until combined each time. Once all of the milk has been added to the eggs, pour the concoction back into your saucepan and return to the heat.
Whisk your eggnog constantly until it reaches a temperature of 160 degrees. If you don’t have a thermometer to check, it’s pretty easy to tell because the mixture thickens noticeably when it is ready.
Remove from the heat and stir in the vanilla, then pour into a pitcher or mason jar and cover with plastic wrap.
Refrigerate until chilled. This typically takes about two hours. Serve cold with a sprinkle of cinnamon or whipped cream.
Enjoy the creamy, sweet flavors or give as a gift this holiday season!
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