Homemade Vanilla Eggnog

Ingredients
6 egg yolks
1/4 cup light (or golden) brown sugar, packed
1/4 cup evaporated cane
1 cup heavy whipping cream
2 cups whole milk
1/2 TEA vanilla, the dried powder
1/2 TEA vanilla extract
1/4 TEA ground nutmeg – see my note below
1/16th of a spoon salt (commonly termed a “pinch of salt”)

NOTE: Regarding the nutmeg, if you can get the whole nutmeg ‘ball’ please do, and grate one of them with a lemon zester type of tool until you have your own freshly ground nutmeg. It does make a difference. If you don’t have the whole nutmeg, just use the regular powdered spice.

Directions
Whisk together the six egg yolks with the 2 types of sugar. Set aside this blended egg yolk mixture.

In a medium size saucepan, heat up the whipping cream, and milk, and all the other spices/ingredients. Continuously whisk it all together. Heat it on medium-low, and almost to the point of boiling but not quite. It doesn’t look like a whole lot just yet, but be patient. (See my picture here, it is just about to the point of boiling).

Before it boils, use a small ladle, and take some of the very hot milk mixture (basically one ladle at a time) add it to the blended egg yolk mixture in the bowl you set aside. Keep adding more milk to the yolk (you’re just tempering the eggs) until you’ve almost emptied your saucepan into the egg yolks, and whisk it nicely together until smooth.

Now do the reverse, pour the mixture you just made back into the saucepan and continue heating it until it thickens, about 3 – 5 minutes. If you can evaluate the temperature, it’s something like 170 degrees. Once you’ve achieved this, allow it to cool on the stove, or in a mason jar, with some plastic wrap (or foil) on top of it. When it’s cooled down, move the mason jar to your refrigerator and chill for 3 – 4 hours. Sprinkle with cinnamon or a dash of fresh whipped cream. For a boozy option, free to spike it with bourbon, brandy or even Chambord® cherry liqueur.

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