Makes 4 cups Eggnog (Recipe can be doubled)
YouTube instructional video is at the bottom.
What you’ll need
Whole milk
Heavy whipping cream
Half n Half (Substitute for the Whole milk and Heavy cream are not available)
Large eggs (Room temp)
Sugar
Salt
Vanilla extract
Ground nutmeg
Cinnamon (Optional)
Bourbon Whiskey (Optional)
Tools you’ll need
Hand mixer
Whisk
Silicone spatula (Heat resistant)
Wooden spatula
Plastic wrap
Mesh strainer
Preparation of ingredients
Whipped egg mixture
Step 1- Add 4 large eggs (Room temp), 1/2 cup sugar and 1/8 teaspoon of salt into a small bowl. Mix on high speed for 4 minutes. If you don’t have a hand mixer, mix vigorously with a whisk until the eggs are double in size. Once done pour mixture into a medium-sized bowl and set aside.
Heating the milk and cream mixture
Preheat fire to medium heat.
Step 2- Add 1 cup whole milk and 1 cup heavy whipping cream (2 cups half n half if you are substituting the milk and cream) into a medium-sized pot. Stir and let come to a slight simmer. Should take about 3 to 4 minutes. From there turn your fire off.
Step 3- Pour the hot milk and cream mixture into the whipped egg mixture 3 separate times while stirring continuously with the whisk. This is tempering the eggs, so they won’t overcook. After you add the hot milk and cream mixture, add 1/4 cup of Bourbon whiskey and continue to stir until combined.
Making the eggnogg custard mixture.
Preheat fire to medium low heat.
Step 4- Pour the milk cream egg mixture back into the same medium-sized pot and stir continuously with a heat resistant silicone spatula or wooden spatula for 3 to 4 minutes. Careful not to go over 4 minutes as the mixture will thicken and overcook the custard.
Step 5- Pour hot custard mixture into a mesh strainer. If the mesh strainer has egg particles and the custard has a strong eggy like smell, you’ve overcooked your custard and will have to start over. From there add 3 teaspoons vanilla extract, 1/4 heaping teaspoon nutmeg, 1/4 heaping teaspoon cinnamon (Optional) and 1/4 cup Bourbon rum (Optional if you want a stronger tasting eggnog). Stir all ingredients together until combined.
Step 6- Carefully add plastic wrap on top of the eggnog custard mixture. This will prevent the skin for forming on the top of the custard as it cools. Place into fridge for 12 to 15 hours. Once the time is up, eggnog custard should be chilled. Give it once last final quick stir and it’s ready to be served.
YouTube instructional video
