This easy recipe for homemade cooked eggnog is sure to be the star of your holidays drinks this Christmas season. Your family and friends will be delighted with its creaminess and classic nutmeg flavor!
- 2 cups whole milk (473 ml)
- 1 cup heavy whipping cream (236 ml)
- 6 large egg yolks
- 1/2 cup granulated sugar (99g)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg, plus extra for serving
- Pour the milk and cream into a heavy-based saucepan. Heat it until quite hot and steamy, but not simmering.
- Meanwhile, blend the egg yolks and caster sugar together with a hand-held electric mixer until the mixture is pale yellow and falls from the whisk in a thick ribbon.
- Gradually pour the steaming milk into the egg mixture, whisking the whole time.
- Pour the custard back into the saucepan and set over low heat. Bring it up to 170-175 F on a candy thermometer, whisking frequently. To test the custard, dip the back of a wooden spoon into the custard. Swipe a finger across the spoon. If the line holds its shape, the custard is done, but if it doesn’t, cook a little longer. Don’t bring the custard above 180 F, though, or it may turn into scrambled eggs!
- Remove the pan from the heat and stir in the vanilla extract and nutmeg. Pour the custard into a bowl and set it inside of another bowl filled with ice water to cool, stirring occasionally. Chill the eggnog in the fridge until ready to serve.
- Pour into glasses and serve chilled with a sprinkle of nutmeg on top of each glass.
- Don’t add extra nutmeg or vanilla while the eggnog is still hot; the flavors will grow a little stronger as the eggnog cools.
- The eggnog can keep in the fridge for up to 1 week.
- The cholesterol in the eggnog is mostly from the egg yolks and cream.
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Keywords: non alcoholic, easy