thepioneerwoman3.5
Eggnog
Nothing starts a holiday party like a round of homemade eggnog! This recipe is easy and delicious. There are no raw eggs involved and the alcohol is optional!
👥 8 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Brenda Score📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Combine the milk, cloves, 1 teaspoon of the vanilla, cinnamon, nutmeg, and kosher salt in a large saucepan over medium-low heat. After the mixture has warmed for ⏱️ 5 minutes, turn up heat between medium and medium-high. Stir regularly to avoid scorching, just until it comes to a boil. Turn off heat.
kosher salt1 pinch
2
Combine the egg yolks and sugar in a large bowl. Whisk briskly until mixture is lightened in color and a bit fluffy, with visible ridges and ripples appearing when you whisk. Very slowly pour the hot milk mixture into the eggs, whisking vigorously all the while. You want to incorporate hot with cold slowly, to not "cook" the eggs to a scrambled consistency. Then pour everything back into the saucepan over medium heat. Stir constantly for about ⏱️ 5 minutes, until mixture is thickened and foamy. Do not allow mixture to boil. Strain to remove cloves. Let cool for about ⏱️ 1 hour.
large egg yolks6
3
Stir in rum, brandy if desired, half-and-half, and remaining 2 tablespoons of vanilla. Refrigerate overnight to thoroughly chill and let flavors meld. Leave out the alcohol, if you prefer. Nothing else needs to be altered, and it will still taste wonderful!
4
Before serving, whip heavy cream until softly firm. Fold whipped cream into eggnog mixture. Pour into individual glasses and garnish with freshly grated nutmeg.
Nutrition Facts
calories
441 Calories
fat Content
23 g
fiber Content
0 g
sugar Content
26 g
sodium Content
93 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
199 mg
carbohydrate Content
26 g
saturated Fat Content
14 g
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