Homemade Creamy Eggnog (Print Version)
# Ingredients:
01 -
6 big egg yolks.
02 -
3/4 cup granulated sugar.
03 -
2 cups whole milk.
04 -
2 entire cloves.
05 -
Tiny bit of cinnamon.
06 -
1 cup whipping cream.
07 -
1 teaspoon freshly ground nutmeg.
08 -
1 1/2 teaspoons pure vanilla extract.
09 -
2 tablespoons bourbon, adjust as needed.
10 -
2 tablespoons rum, adjust as needed.
11 -
4 egg whites, if desired.
# Instructions:
01 -
Grab a big bowl and whip those egg yolks till they look a bit lighter. You can use a whisk or mixer. Slowly add sugar while beating until it gets nice and fluffy.
02 -
Mix milk with cloves and a small dash of cinnamon in your pot. Warm it up to steamy on medium but don't let it boil.
03 -
Slowly pour half the warm milk into your egg mix while whisking non-stop. This keeps eggs from cooking too fast. Then dump everything back in the pot.
04 -
Keep stirring the mixture over medium heat with a wooden spoon until it thickens enough to coat the back of your spoon. Try to get it around 160°F.
05 -
Take it off the heat and mix in the whipping cream.
06 -
Pour through a mesh strainer to catch cloves and any lumpy bits. Let it cool in the fridge for at least an hour.
07 -
After cooling, stir in the vanilla, freshly ground nutmeg, and however much bourbon and rum you want.
08 -
Want it fluffier? Beat those egg whites until soft peaks show up, add a teaspoon of sugar, and keep beating till stiff. Gently fold into your drink.
# Notes:
01 -
Want it lighter? Just use 4 egg yolks instead.
02 -
Too sweet? Cut back to 1/2 cup sugar.
03 -
For the kids, skip the bourbon and rum.
04 -
You can make twice as much for bigger parties.
05 -
This stuff gets better with time in the fridge over a few days.