This eggnog recipe is a cooked custard of eggs, milk, and cream, spiked or left plain, served cold. It is not a glass of milk with nutmeg, or horchata.
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Eggnog
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Eggnog. From Your Daily Hit.
Ingredients
Scale
- 4 egg yolks
- 1/3 cup (65g) sugar
- 2 cups (480ml) milk
- 1 cup (240ml) cream
- 1 teaspoon vanilla
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup (120ml) bourbon or rum, optional
- 2 egg whites
- 1 tablespoon sugar
Instructions
- Whisk yolks and 1/3 cup sugar. Warm milk and cream until steaming. Pour slowly into the yolks, then return to the pot and cook, stirring, until it coats a spoon, about 170°F (77°C).
- Stir in vanilla, nutmeg, salt, and the spirit if you are using it. Chill at least 2 hours.
- Beat the whites with 1 tablespoon sugar to soft peaks and fold them in just before serving.
Notes
Cook the custard. Raw eggs are not this recipe. Stir the whole time so it does not scramble.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cocktail
- Method: Stovetop
- Cuisine: American
Temperature
170°F. Boiling scrambles the yolks.
Spirit
Optional. Add it after the custard comes off the heat.
Whites
Folded in at the end for a lighter glass. You can skip them.
Nutmeg
Fresh grated if you have it.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
No alcohol
Leave it out. The custard is the drink.
Storage
Fridge, 2 days. Stir before you pour.
Salmonella
The stove step is what makes it safe to keep.
Thick
A coat on the spoon. Thicker than that and it is a pudding.
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