Classic Eggnog
There are many styles of eggnog recipes out there. Some have raw egg yolks; some include frothed egg whites; some are super boozy; and some are so thick with cream and egg that you can hardly pour a glass. This recipe is my version, and, therefore, I believe it is perfect (ha!). A rich custard made from cooked egg yolks, sugar, nutmeg, milk, and cream is married with rum and a dash of cinnamon for the most festive cocktail I can imagine.
While other recipes call for tons of sugar and egg yolks, I prefer a less saccharine and more pourable version of eggnog. I also do not like the idea of raw egg in any form for my family. Ultimately this eggnog is perhaps less overly indulgent than other iterations, but it’s so delicious and easy to make that you may find yourself enjoying glass after glass all through the holiday season.
The key to any custard is to carefully temper the eggs. While this is a cocktail recipe, making eggnog is fundamentally no different than making ice cream (minus the ice cream churning bit). Most people carry curdling nightmares and deep fears about cooking custards. I’m here to tell you not to worry. If you are patient and cook the custard at a low heat, you’ll have beautiful, rich, creamy eggnog in a matter of minutes.
As for the alcohol, feel free to leave it out for a kid friendly variety. You can also use different kinds of alcohols or allow each drinker to mix in their own alcohol upon drinking. Whether virgin or alcoholic, this eggnog recipe never fails to bring Christmas home.
Classic Eggnog - Serves 4
Equipment:
Fine mesh sieve
Glass Jar (24oz)
Ingredients:
2 cups whole milk
1 cup heavy cream
4 large egg yolks
1/3 cups sugar
1/8 tsp. kosher salt
1/2 tsp. nutmeg
1/4 tsp. vanilla extract
2-3oz. rum, brandy, or bourbon
Method:
In a medium bowl whisk together the egg yolks, sugar, and salt until the sugar begins to dissolve and the mixture becomes slightly thickened and pale yellow. .
In a medium saucepan, heat the milk and cream over medium heat until just below boiling. Remove the pan from the heat.
Temper the eggs. While whisking continuously, slowly drizzle about 1/4 cup of hot cream into the egg yolk mixture. Whisk until the cream is fully incorporated, and then continue adding cream in 1/4 cup portions, continuously whisking, until about half of the cream has been added. Then, again continuously whisking, slowly pour the egg mixture back into the pan with the remaining cream. Return the pan to medium low heat. Continue to stir constantly, and cook until the custard has thickened and coats the back of a spoon. You’ll know it’s ready when it looks like melted ice cream and reaches 165. Be careful never to bring the mixture to a boil.
Pour the custard through a fine mesh sieve into the glass jar or pitcher. Allow the custard to cool enough to refrigerate then stir in the vanilla extract and the alcohol. Chill in the refrigerator for several hours before serving.
Recipe adapted from Tastes Better From Scratch
