There’s nothing quite like homemade eggnog—a rich, creamy holiday tradition that’s infinitely more delicious than store-bought. With its perfect balance of spice and sweetness, this festive favourite can be enjoyed spiked for a holiday twist or kept alcohol-free for everyone to enjoy.
Either way, it’s a must-have for the season!
Yield 4 Servings
Mis en Place
1 C. Whole Milk
3 Tsp. Vanilla Bean Paste
1 Tsp. Ground Cinnamon
1/2 Tsp. Ground Nutmeg
1 Pinch Salt
3 Egg Yolks
1/2 C. Granulated Sugar
1/4 C. Bourbon, or Rum/Whiskey
1 C. 10% Cream
1 C. Heavy Cream, whipped
2-3 Tbsp. Powdered Sugar
1 Tsp. Vanilla Bean Paste/ Extract
Method
Step 1
In a large saucepan, combine the milk, 1 teaspoon of the vanilla, cinnamon, nutmeg, and salt.
Warm the mixture over medium-low heat,
stir frequently to prevent scorching and heat until it just begins to boil.
Once it reaches a boil, remove it from the heat.
Step 2
In a large bowl, whisk the egg yolks and sugar together vigorously until the mixture becomes pale, slightly fluffy, and forms visible ridges when whisked.
Gradually and slowly pour the hot milk mixture into the egg mixture, whisking continuously to prevent the eggs from curdling. Once combined, transfer everything back to the saucepan and place it over medium heat. Stir constantly for about 5 minutes, until the mixture thickens and registers 75 degrees Celsius on a thermometer.
Be careful not to let it boil.
Strain the mixture, then let the mixture cool for about 1 hour.
Step 3
Stir in the bourbon, if using, along with the half-and-half and the remaining 2 teaspoons of vanilla.
For the best flavour, refrigerate overnight to chill thoroughly and allow the flavours to meld.
Prefer it alcohol-free?
Simply skip the spirits—no other adjustments needed, and it will still be absolutely delicious!
Step 4
Before serving, whip the heavy cream until soft peaks form,
add powdered sugar and vanilla bean paste/extract and whip a little further.
Serve in individual glasses, top with the whipping cream and finish with a sprinkle of freshly grated nutmeg for a festive touch.
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