Classic Eggnog

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.

Classic Eggnog

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

The classic holiday drink that's rich in flavor. Feel free to add a shot of bourbon, rum, cognac or a combination to really crank up that holiday spirit.

Author: Gary Glen

Recipe type: Drinks

Serves: 1 U.S. quart

Go Get This Stuff

• 6 egg yolks
• 1/2 cup sugar
• 2 cups whipping cream, divided
• 2 cups milk, divided
• 2 teaspoons vanilla
• 1/4 teaspoon ground nutmeg

Then Do This

1. In a medium sauce pan, combine egg yolks and sugar. Whisk until well blended and creamy.
2. Add half the whipping cream and milk, vanilla and nutmeg. Whisk until blended.
3. Over low heat, heat mixture for 10 minutes while stirring constantly. Don't allow to boil. (See Notes Below)
4. Remove from heat and whisk in remaining whipping cream and milk.
5. Use warm or chill in refrigerator. Serve in individual glasses with a shot of liqueur and a sprinkling of nutmeg if desired.

Notes

Contains Raw Eggs: The only reason we are cooking the eggnog is to kill any possible bad bugs that may be in the raw eggs. Boiling will cause the mixture to curdle. For best results, use a thermometer and heat to 160°F (71°C). If using fresh, organic eggs, skip the stove altogether.

For Richer Eggnog: Adjust the proportions of whole milk to cream. More heavy cream will make the eggnog thicker and creamier.

3.2.2925

Recipe © 2011 Gary Glen | Photo © 2011 Gary Glen | All rights reserved