Eggnog Made At Home

To me, eggnog is the iconic Christmas drink. When we were little, around Christmastime, Mom would carefully pour out mini glasses of the thick, wonderfully flavored.Now that I’ve learned to make it at home, I can enjoy it in much larger quantities.

Now before I get started, I want you to know that you can use store bought homogenized milk and heavy cream, as well as, store bought eggs in this recipe. But honestly speaking, I believe the reason this eggnog recipe is so incredibly thick and wonderful is because I used fresh milk and cream that came straight from the cow, and eggs that shot right out of a chicken’s butt. A chicken, mind you, that spends her days foraging on grass and insects. Her deep orange yolks are beautiful and add a noticeable creaminess that marries with the richness of the fresh milk and cream.

Eggnog Made At Home

Recipe by Simpledailyrecipes.com
enough to make 12-16 servings
Ingredients:

• 6 large fresh eggs
• 2 egg yolks
• 1/2 cup, plus 2 tablespoons granulated sugar
• 1/4 teaspoon table salt
• 4 cups fresh, all natural whole milk
• 1 tablespoon vanilla extract
• 1/2 teaspoon nutmeg
• 1/4 cup fresh heavy cream, whipped to soft peaks

Directions:

1. In an electric mixer bowl, whisk eggs, yolks, 1/2 cup plus 2 tablespoons sugar, and salt. Stir in milk, one-half cup at a time, blending well after each addition to ensure a smooth custard.
2. Transfer custard to a heavy 3- or 4-quart saucepan. You will need a thermometer to ensure that the custard does not over heat. Heat SLOWLY over LOWEST heat setting, stirring constantly, until custard registers 160ºF degrees on the thermometer, thickens, and coats the back of a spoon, about 25 to 30 minutes.
3. Pour custard through sieve into a large pitcher; stir in vanilla and nutmeg. Cover with lid or plastic wrap and refrigerate until well chilled, about three hours and up to three days.
4. Just before serving, whip cream in medium bow to very soft peaks and gently fold into custard mixture until blended. Garnish with a smig of nutmeg on top.

COOK’S NOTES

To prevent curdling, do not heat custard beyond 160ºF degrees. If it does begin to curdle, remove from heat immediately and pour into a bowl set over a larger bowl of ice water to stop the cooking, and proceed with recipe.
If you wish to add brandy, bourbon or dark rum, add an extra 1/4 cup of heavy cream for every 1/2 cup alcohol.