Eggnog is one of the better ideas from the incredible edible egg.
Nothing quite ushers in the holidays better than a mug of eggnog, yet I have a problem with that.
Who was it that decided our indulgence into a mug of eggnog should be limited only to the holiday season? Point him out to me. We’ve got some things to discuss.
I love eggnog. I want to enjoy it year-round. I think it would be perfect for many occasions. It can be served cold, warm or with a shot of liqueur. Not many other beverages offer that same versatility.
Unfortunately, somewhere in the overall scheme of beverage consumption, it was decided that eggnog can only be enjoyed for a small portion of the year. Well, you know what they say…”If you want something done right, do it yourself”. So, we’ll make our own, damn it! A drink we can enjoy any damn time we wish.
This classic eggnog recipe is not only easy to make, the flavor is remarkably better than anything you’ll find in a carton from your local grocer. Of course, that’s only IF you can find it.
- 6 egg yolks
- 1/2 cup sugar
- 2 cups whipping cream, divided
- 2 cups milk, divided
- 2 teaspoons vanilla
- 1/4 teaspoon ground nutmeg
- In a medium sauce pan, combine egg yolks and sugar. Whisk until well blended and creamy.
- Add half the whipping cream and milk, vanilla and nutmeg. Whisk until blended.
- Over low heat, heat mixture for 10 minutes while stirring constantly. Don't allow to boil. (See Notes Below)
- Remove from heat and whisk in remaining whipping cream and milk.
- Use warm or chill in refrigerator. Serve in individual glasses with a shot of liqueur and a sprinkling of nutmeg if desired.
For Richer Eggnog: Adjust the proportions of whole milk to cream. More heavy cream will make the eggnog thicker and creamier.