Eggnog

prep 30 min
× 12
This recipe makes eggnog at least as good as your favorite store-bought brand, but with a lot more flexibility to customize it to your own taste! Just be aware that this requires some planning ahead: the day before is ideal as it gives the flavors a chance to really combine.

1

  • 6
    eggs, large
  • 2
    egg yolks
  • ½ cup
    sugar, granulated
  • ¼ tsp
    salt
In a large saucepan, but off the heat, mix all the ingredients together until completely blended.

2

  • 4 cups
    milk, whole
Over the low heat, slowly add the milk while whisking. Keep whisking slowly, taking care to reach the entire bottom of the saucepan, until the temperature reaches 160°F (about 20–25min).

3

  • 1 tbsp
    vanilla extract
  • ½ tsp
    nutmeg (ground)
Add the vanilla and nutmeg and combine completely. Pour the heated custard through a wire mesh strainer into a suitable container for storage. Seal tightly, and chill for at least 2–3 hours (overnight is best).

4

  • ½ cup
    heavy cream
Immediately before serving, whip the cream into soft peaks, and fold it into the custard mixture until completely incorporated.

https://www.americastestkitchen.com/recipes/1381-holiday-eggnog
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