Ingredients for Creamy Eggnog
- 4 cups whole milk
- 6 large eggs
- Salt
- ¾ cup granulated sugar
- ½ cup bourbon (adjust to taste)
- Vanilla Extract
- Ground Nutmeg
- 1 cup heavy whipping cream
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How to Make Creamy Eggnog
- Heat the milk in a medium saucepan over medium heat until steaming (do not boil).
- In a large mixing bowl, whisk the eggs until light and frothy. Gradually add the sugar, whisking constantly until well combined.
- Temper the eggs by slowly whisking in about 1 cup of the warm milk into the egg mixture. This prevents the eggs from curdling.
- Pour the tempered egg mixture into the remaining warm milk in the saucepan.
- Cook over medium-low heat for 25-30 minutes, stirring constantly with a whisk or spatula. The mixture should thicken and reach 160°F (71°C) on a candy thermometer. Do not let it boil.
- Remove from heat and stir in the bourbon, vanilla extract, and ¼ teaspoon of nutmeg.
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps or cooked egg bits (optional, but recommended for extra smoothness).
- Let the eggnog cool completely. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- When ready to serve, beat the heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the chilled eggnog.
- Sprinkle with extra nutmeg before serving. Enjoy responsibly!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
409g
Fat
433g
Carbs
42g
