What’s one of the best things about the holiday season? Eggnog of course! Once a year delicious eggnog fills our grocery store shelves and our hearts. It’s always a little sad to see our holiday favorites go when the holiday season comes to an end. Here is an easy, delicious eggnog recipe that you can make all year long.
This recipe is also great to share with the kids because we don’t use raw eggs (technically the eggs get cooked). Serve this to friends and family and safely enjoy without any risk of salmonella.
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy cream
2 cups milk
1 1/2 teaspoons nutmeg
Pinch of salt
1/4 teaspoon vanilla extract
In a medium bowl, whisk together the egg yolks and sugar until light and creamy.
In a saucepan, bring the cream, milk, nutmeg and salt to a simmer, stirring often.
Slowly ladle in 1/2 cup or so of the hot milk to the egg mixture, whisking vigorously to avoid little bits of cooked egg. This will temper the eggs so they don’t scramble when cooked on the stovetop. Ladle in another 1/2 cup, whisking vigorously the entire time. Do this until all the hot milk has been added to the eggs and the mixture is well combined.
Pour the tempered egg mixture back into the saucepan of milk on the stove, whisking quickly, and cook the mixture, stirring constantly, until it reaches 160 degrees F on a thermometer.
Remove from the heat and stir in the vanilla.
Pour the eggnog into a bowl and cover with plastic wrap. Refrigerate until thoroughly chilled.