Eggnog Extravaganza
Eggnog, the quintessential holiday beverage, combines the richness of cream, the warmth of spices, and the cheer of spirits.
Equipment
- Medium saucepan
- Whisk
- Mixing bowls
- Blender or hand mixer
- Ladle
- Serving glasses
Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 6 large egg yolks
- 1 tsp vanilla extract
- 1 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 cup dark rum or bourbon optional
- Whipped cream and additional nutmeg for garnish
Instructions
- Preparation:
- In a saucepan over medium heat, combine milk, cream, and half of the sugar. Heat until it begins to steam, but do not let it boil.
- Egg Mixture:
- In a bowl, whisk together egg yolks and the remaining sugar until creamy.
- Gradually add the warm milk mixture to the egg mixture, whisking continuously.
- Cooking:
- Pour the combined mixture back into the saucepan.
- Cook over medium heat, stirring constantly, until it thickens slightly (about 160°F or 71°C). Do not let it boil.
- Flavor Enhancement:
- Remove from heat and stir in vanilla extract, nutmeg, and cinnamon.
- If using, add rum or bourbon for an extra kick.
- Chilling:
- Allow the eggnog to cool, then refrigerate for at least 1-2 hours or until well chilled.
- Serving:
- Before serving, give the eggnog a good whisk or blend for a frothy texture.
- Ladle into glasses and garnish with whipped cream and a sprinkle of nutmeg.
Notes
- For a non-alcoholic version, omit the rum or bourbon.
- Adjust the sweetness and spice levels according to your taste preferences.
- Freshly grated nutmeg adds a delightful aroma.