Eggnog (cooked)
Embrace the warmth of the holidays with a comforting cup of homemade Eggnog. Creamy, rich, and infused with warm spices, this classic drink is sure to spread holiday cheer.
Ingredients
- 3 cups 700ml whole milk
- 1 cup 240ml heavy or double cream
- 3 cinnamon sticks
- 1 vanilla bean pod split and seeds removed
- 1 teaspoon freshly grated nutmeg plus more for garnish
- 5 eggs separated
- 2/3 130g cup caster (superfine) sugar
- 3/4 cup 175ml bourbon (I used Jim Beam)
Instructions
- In a saucepan, combine milk, cream, cinnamon, vanilla bean & seeds, and nutmeg. Bring to a simmer over a medium heat. Once boiling, remove from the heat and allow to steep.
- In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted.
- Slowly whisk in the milk (a little at first to temper the mixture) and continue to mix until the mixture is combined and smooth. Pour the mixture back into the saucepan and heat over a moderately low heat, stirring continuously. Cook the mixture until thickened (if you have a thermometer, take it to 160°F (71°C), but no higher.* Remove from the heat immediately and stir in the bourbon. Decant into a medium mixing bowl, and set in the refrigerator to chill for up to 3 days.
To serve:
- Beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Serve immediately and garnish with freshly grated nutmeg. NB: The mixture will eventually separate; if so, simply give it a whisk.
Notes
Should your custard split, quickly transfer the mixture to a food processor or blender and blitz - it should come together again.
Nutrition
Calories: 252kcalCarbohydrates: 7gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 147mgSodium: 82mgPotassium: 210mgFiber: 1gSugar: 6gVitamin A: 738IUVitamin C: 0.2mgCalcium: 161mgIron: 1mg
Tried this recipe?Let us know how if you liked it in the comments below!