Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Capital Eggnog
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- Level: Easy
- Total: 4 hr 10 min
- Prep: 3 hr 40 min
- Cook: 30 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 337
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 0 g
- Sugar
- 35 g
- Protein
- 7 g
- Cholesterol
- 206 mg
- Sodium
- 61 mg
- Level: Easy
- Total: 4 hr 10 min
- Prep: 3 hr 40 min
- Cook: 30 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 337
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 0 g
- Sugar
- 35 g
- Protein
- 7 g
- Cholesterol
- 206 mg
- Sodium
- 61 mg
Ingredients
Directions
- Heat the milk, cream and nutmeg in a saucepan over medium heat, stirring occasionally, until steaming, 5 to 7 minutes. Reduce the heat to low and keep warm.
- Whisk the egg yolks and sugar in a separate saucepan until smooth. Cook over low heat, whisking constantly, until the mixture coats a spoon and registers 160 degrees F on a thermometer, about 25 minutes. Remove from the heat and gradually whisk in the warm milk mixture. Let cool 30 minutes.
- Transfer the eggnog to a pitcher, cover and refrigerate until cold, at least 3 hours and up to 1 day. Pour 1 to 2 tablespoons bourbon into each glass. Top with the eggnog and sprinkle with nutmeg.
