I have to admit to you, that as much as I cook at home, and as big an advocate I am of home cooking, we always drink store-bought eggnog. We love eggnog, so it is in my fridge throughout the Christmas season; my husband and I love it with our morning coffee, or by itself. This week was the first time I made eggnog at home and it was fantastic, creamy and smooth with just the right amount of nutmeg and sugar. When you make your own eggnog, you can also control the amount of sugar and fat in your recipe, not to mention avoiding all the chemicals and additives in store-bought product.
½ cup of sugar
4 cups of 2% fat milk
½ teaspoon of nutmeg
½ teaspoon of vanilla extract
½ cup of heavy whipping cream
To make eggnog, place the eggs and sugar in the bowl of a stand mixer equipped with a whisk attachment. Whisk eggs and sugar on low speed, just until combined. Set aside.
Heat milk in a heavy-bottomed saucepan on medium heat, stirring often, until the milk is almost boiled.
Next, turn the stand mixer to medium-low speed and slowly pour hot milk over the eggs and sugar. This process is called tempering the eggs.
Return the egg and milk mixture to the pot, and continue cooking on low heat, stirring constantly until the temperature reaches 160 degrees Fahrenheit and the mixture thickens.
Try not to overcook, but if this happens, and the eggnog curdles, try to decrease the temperature by putting the pot in ice water and then place the mixture in the mixer and process for a minute or so. Pour eggnog through a mesh sieve, to remove any egg solids.
Add ½ teaspoon off nutmeg, or a little more if you like, and vanilla extract. Chill eggnog in fridge for about 2 hours before serving.
Whip heavy whipping cream until soft peaks appear, whisk it into the eggnog and serve. Eggnog will stay good under refrigeration for several days.
This recipe will make 8 to 10 half-cup servings.
Prep time: 10 minutes.
Cook time: about 10 minutes.
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