Eggnog recipe:
1/4 cup whiskey, or bourbon or rum, if desired
6 large egg yolk
2 cups whole milk
1/2 teaspoon ground nutmeg
Salt
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
1 cup whipped cream, heavy
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Directions:
Combine egg yolks and sugar in a medium bowl and whisk until fluffy. Set aside.
Heat whipping cream, milk, nutmeg and salt in a saucepan over medium heat and bring to a low simmer, stirring occasionally. Immediately remove from heat.
Gradually add the milk mixture to the egg yolks, one spoonful at a time, whipping vigorously after each addition, until the egg yolks have been tempered. Once most of the milk has been added to the egg mixture, pour the rest in and transfer the eggnog ingredients back to the saucepan.
Return saucepan to the stove and simmer over low heat, whisking constantly, until the mixture begins to thicken (1-2 minutes total).
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