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Amazingly Good Eggnog

This eggnog recipe for thick, creamy, and sweet eggnog with just the right amount of spice took me several years to perfect. Now everyone asks, "When are you making your eggnog?" In this homemade eggnog recipe, the egg yolks are tempered for safety. It's a bit of work to make, but well worth it, especially when your holiday guests are so impressed. Learn how to make eggnog at home and you'll never serve store-bought eggnog again!

  • 4 cups milk
  • 1 teaspoon ground cinnamon
  • 5 whole cloves
  • 2 ½ teaspoons vanilla extract, divided
  • 12 large egg yolks
  • 1 ½ cups white sugar
  • 4 cups light cream
  • ½ teaspoon ground nutmeg
  1. Combine milk, cinnamon, 1/2 teaspoon vanilla, and cloves in a saucepan over the lowest heat setting; stir and heat for 5 minutes. Increase heat to medium-low and slowly bring to a boil. Remove from the heat.
  2. Whisk egg yolks in a large bowl until light yellow in color. Add sugar and whisk until light and fluffy.
  3. Pour some of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking to combine until all milk is incorporated.
  4. Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes; do not allow the mixture to boil. Strain to remove cloves and let cool for about 1 hour.
  5. Stir in cream, remaining 2 teaspoons vanilla, and nutmeg. Refrigerate before serving, 8 hours to overnight.
Recipes Nataliesmom

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