How To Make Eggnog
Classic eggnog is a must. It’s delectably creamy, has a hint of spice, is slightly boozy, and screams winter wonderland in one chilled cup.
Eggnog has a magical way of setting the tone for a cozy night in.It brings a little extra fun to our get-togethers, and helps us get through some of that holiday stress.
RECIPE INGREDIENTS
1/2 teaspooon pure vanilla extract
6 large egg yolks
1/2 cup granulated sugar
2 cup milk
1/2 teaspooon ground cinnamon, plus more for garnish
1/2 teaspooon ground nutmeg
1 cup heavy cream
1 cup bourbon or rum (optional)
Whipped cream, for serving
DIRECTIONS ON HOW TO MAKE EGGNOG
Over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil in a pan
Whisk egg yolks with sugar until yolks are pale in color in a bowl. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil.
Remove from heat and stir in heavy cream and, if using, bourbon. Refrigerate until chilled.When ready to serve, garnish with whipped cream and cinnamon.
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Ingredients
1/2 teaspooon pure vanilla extract
6 large egg yolks
1/2 cup granulated sugar
2 cup milk
1/2 teaspooon ground cinnamon
1/2 teaspooon ground nutmeg
1 cup heavy cream
1 cup bourbon or rum (optional)
Whipped cream, for serving
Instructions
- Over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil in a pan
- Whisk egg yolks with sugar until yolks are pale in color in a bowl. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
- Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil.
- Remove from heat and stir in heavy cream and, if using, bourbon. Refrigerate until chilled.When ready to serve, garnish with whipped cream and cinnamon.
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Ingredients
1/2 teaspooon pure vanilla extract
6 large egg yolks
1/2 cup granulated sugar
2 cup milk
1/2 teaspooon ground cinnamon
1/2 teaspooon ground nutmeg
1 cup heavy cream
1 cup bourbon or rum (optional)
Whipped cream, for serving
Instructions
- Over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil in a pan
- Whisk egg yolks with sugar until yolks are pale in color in a bowl. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
- Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil.
- Remove from heat and stir in heavy cream and, if using, bourbon. Refrigerate until chilled.When ready to serve, garnish with whipped cream and cinnamon.