Traditional Eggnog (Print Version)
# Ingredients:
01 -
6 large egg yolks.
02 -
3/4 cup sugar.
03 -
2 cups milk.
04 -
2 whole cloves.
05 -
Pinch cinnamon.
06 -
1 cup heavy cream.
07 -
1 teaspoon freshly grated nutmeg.
08 -
1 1/2 teaspoons vanilla extract.
09 -
2 tablespoons bourbon, or to taste.
10 -
2 tablespoons rum, or to taste.
11 -
4 egg whites, optional.
# Instructions:
01 -
In a large bowl, beat the egg yolks until they are slightly lighter in color using a whisk or an electric mixer. Gradually add sugar, continuing to beat until fluffy.
02 -
In a saucepan, combine milk, cloves, and a pinch of cinnamon. Heat gently on medium until steamy hot, ensuring it does not boil.
03 -
Temper the eggs by slowly adding half of the hot milk mixture into the beaten egg yolks, whisking constantly. Pour the mixture back into the saucepan.
04 -
Cook the mixture over medium heat, stirring continuously with a wooden spoon until it slightly thickens and coats the back of the spoon. Aim for a temperature of 160°F.
05 -
Remove from heat and stir in the heavy cream.
06 -
Strain the mixture through a mesh strainer to remove the cloves and any curdled bits. Chill for at least an hour.
07 -
Once chilled, stir in vanilla extract, freshly grated nutmeg, and the desired amount of bourbon and rum.
08 -
For a fluffier texture, optionally beat egg whites until they form soft peaks, add a teaspoon of sugar, and continue to beat until stiff peaks form. Fold gently into the eggnog.
# Notes:
01 -
For a less rich eggnog, reduce the egg yolks to 4.
02 -
Adjust sweetness by using 1/2 cup of sugar.
03 -
Make it kid-friendly by omitting the bourbon and rum.
04 -
Eggnog can be doubled for larger gatherings.
05 -
Store brewed eggnog in the fridge for several days, where the flavors will continue to meld.