This creamy homemade eggnog will have even your self-professed "non-noggers" asking for seconds. The eggs in this recipe are cooked. Alcohol is not included but can be added to your preference!
Ingredients
- egg yolks: 12 piece
- white sugar: 1 cup
- whole milk: 4 cups
- heavy whipping cream: 2 cups
- ground nutmeg: 1 tsp
- vanilla extract: 0.5 tsp
- whipped cream: 7 Tbsp (to taste)
- pinches ground cinnamon: 7 piece
Metric Conversion
Stages of cooking
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Cream egg yolks and sugar in a large bowl with an electric mixer until light and fluffy. Set aside.
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Combine milk, whipping cream, and nutmeg in a large saucepan. Cook over medium heat until mixture just begins to simmer with 1 to 2 bubbles every 2 to 3 seconds, about 3 minutes. Remove from heat.
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Add a very small amount of hot milk mixture into egg yolk mixture while constantly whisking eggs. Continue adding small amounts of milk mixture, whisking until all has been added; transfer eggnog back into saucepan. Continue to cook over medium heat, constantly whisking, until liquid reaches 160 degrees F (70 degrees C). Pour eggnog into a large pitcher, cover, and refrigerate 6 hours to overnight.
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Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into 7 cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.
