Homemade Eggnog
This rich, creamy, and boozy homemade eggnog is perfect for celebrating the season!
Foto: Once Upon a ChefIngredients
- 6 large egg yolks
- 1½ cups heavy cream
- ½ cup sugar
- ¼ teaspoon salt
- 2 cups whole milk
- 1/3 cup dark rum ((bourbon or brandy can be substituted), plus more if desired)
- Scant 1/4 teaspoon teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- Whipped cream, (for serving (optional))
Steps
In a large bowl, whisk the egg yolks, cream, sugar, and salt until thoroughly combined.
In a medium saucepan over medium-high heat, bring the milk to a gentle boil.
Remove the milk from the heat and, whisking constantly, slowly pour it into the yolk mixture to temper. Return the milk-yolk mixture to the saucepan and place over medium-low heat. Cook gently, whisking constantly, until the mixture is slightly thickened and reaches between 160 to 165°F (71 to 74°C) on an instant-read thermometer, 2 to 3 minutes; do not let boil.
Set a fine mesh strainer over a large clean bowl. Pour the eggnog through the strainer into the bowl. Whisk in the rum, nutmeg, and cinnamon. Let the eggnog come to room temperature, then cover with plastic wrap and chill in the refrigerator until cold, at least 3 hours and up to 3 days.
Ladle the eggnog into glasses and top with whipped cream and a dash of nutmeg or cinnamon, if desired.
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