Eggnog
This creamy, spiced eggnog recipe combines eggs, milk, sugar, and a touch of nutmeg for a festive, indulgent holiday treat. For an extra kick, add rum or bourbon, and enjoy it chilled or warm for the perfect seasonal drink.
Ingredients
- 2 Tbsp. cornstarch
- 12 large eggs
- 1 1/4 c. sugar
- 1/2 tsp. salt
- 2 qt. whole milk, divided
- 1 c. brandy or dark rum, optional
- 2 Tbsp. vanilla extract
- 1 tsp. ground nutmeg
- 1 c. heavy or whipping cream
Instructions
- In a small bowl, gradually add ½ cup cold milk to cornstarch and combine. Set aside.
- In another bowl, combine eggs, sugar, and salt. With wire whisk, beat until blended.
- In heavy 4-quart saucepan, heat 4 cups milk to simmer. Add the milk-cornstarch mixture. Stir and return to a simmer on medium-low.
- Gradually add heated milk mixture into the egg mixture, ½ cup at a time, whisking constantly. Once 75% of the milk has been transferred, pour all the egg-and-milk mixture into the original pot, and stir. Heat on medium-low, stirring constantly, for 5 minutes or until custard slightly thickens and coats the back of a spoon well.
- Pour custard into large bowl. Stir in brandy or rum, vanilla extract, ground nutmeg, and remaining cold milk. Cover and refrigerate until well chilled, at least 3 hours.
- In a small bowl with mixer at medium speed, beat heavy or whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture.
- Pour eggnog into chilled 5-quart punch bowl. Sprinkle with extra nutmeg for garnish.
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