By leah jones
Here’s a classic and delicious recipe for homemade eggnog that will taste fresher and, overall, better than any you could buy at the store.
4 large eggs (separated into yolks and whites) ⅓ cup granulated sugar (plus an extra tablespoon for egg whites) 2 cups whole milk 1 cup heavy cream
½ teaspoon ground nutmeg (plus extra for garnish) ½ teaspoon vanilla extract ¾ cup bourbon, rum or brandy (optional, adjust to taste) Pinch of salt
In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
In a saucepan over medium heat, combine the milk, heavy cream and nutmeg. Heat the mixture until it’s hot but not boiling (around 170°F if you have a thermometer).
Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper. Gradually whisk the tempered yolks into the saucepan with the remaining milk mixture.
Continue to cook the mixture over medium heat, stirring constantly, until it thickens slightly and reaches 160°F. Do not let it boil.
Remove from heat and stir in the vanilla extract and liquor (if using). Pour the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg. Cover and refrigerate for at least 1 hour.
Before serving, use a mixer to beat the egg whites with a pinch of salt and 1 tablespoon of sugar until soft peaks form. Gently fold the whipped egg whites into the chilled eggnog base for a light and frothy texture.
Pour into glasses, sprinkle with additional nutmeg and enjoy.
Store leftover eggnog in the fridge for up to three days. Stir well before serving!
More from Home & Texture