Capital Eggnog
- Level: Easy
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 337
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 35
- Dietary Fiber
- 0
- Sugar
- 35
- Protein
- 7
- Cholesterol
- 206
- Sodium
- 61
- Total: 4 hr 10 min
- Prep: 3 hr 40 min
- Cook: 30 min
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.