Photo: Capital Eggnog Recipe
Ingredients
- 6 cups whole milk
- 2 cups heavy cream
- 1/8 teaspoon freshly grated nutmeg, plus more for sprinkling
- 12 large pasteurized egg yolks
- 2 cups sugar
- Bourbon or praline- flavored liqueur (optional)
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.
Photograph by Devon Jarvis/Studio D
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By dmillar59
Georgetown, ON
on December 12, 2012
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Yummy! Easy to make. Have had it plain, but it's even better with the bourbon. Think it's missing something though, maybe a hit of vanilla. Not sure..could be my taste buds as I'm so used to the store bought chemical enriched eggnog. Won't buy that again. Only thing with this recipe...what to do with 12 egg whites.
I'm a bit lactose intollerant and couldn't find lactose free whole milk, so I was thinking of using So Delicious Plain Coconut Milk. Would like to ask Dave Burnett, the bartender, but can't seem to find him, not even on Facebook. If any one can find him or have tried this with coconut milk (not from the can, please post.
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