Traditional Eggnog (Print Version)
# Ingredients:
01 -
6 yolks from large eggs.
02 -
2 cups of milk.
03 -
3/4 cup of granulated sugar.
04 -
A pinch of ground cinnamon.
05 -
2 tablespoons of dark rum, or however much you like.
06 -
1 cup of full-fat cream.
07 -
2 whole cloves.
08 -
1.5 teaspoons of vanilla essence.
09 -
2 tablespoons of bourbon whiskey, or as you prefer.
10 -
1 teaspoon of freshly grated nutmeg.
11 -
4 egg whites, optional for a fluffier drink.
# Instructions:
01 -
Grab a big bowl and whisk the egg yolks. Keep going until they’re paler in color, using a whisk or an electric mixer. Slowly sprinkle in the sugar, mixing as you go, until soft and airy.
02 -
In a pot, mix the milk, the cloves, and the cinnamon. Warm it up over medium heat without letting it boil—just get it steaming.
03 -
To avoid scrambled eggs, carefully pour half of the warm milk mix into the whisked yolks while stirring constantly. Then pour it all back into the pot.
04 -
Let the blend cook over medium heat, stirring nonstop with a wooden spoon. Once it slightly thickens and gently coats the back of the spoon, you’re good. Aim for around 160°F.
05 -
Take it off the heat and stir in the heavy cream.
06 -
Pass the mix through a fine mesh sieve to catch the cloves and any unwanted chunks. Pop it in the fridge and cool for at least an hour.
07 -
Once it’s nice and cold, add the vanilla, nutmeg, and as much rum and bourbon as you’d like. Stir until combined.
08 -
If you want it light and frothy, whip the egg whites until soft peaks form. Add a teaspoon of sugar while whipping until you get stiff peaks. Fold them gently into the eggnog.
# Notes:
01 -
For a lighter version, try using 4 egg yolks instead of 6.
02 -
Cut down on sugar by using just 1/2 cup.
03 -
To make this kid-friendly, skip adding any alcohol.
04 -
Double up the recipe if you’re hosting a big group.
05 -
Store leftovers in the fridge for a few days. The flavor actually improves!