Ingredients for Holiday Eggnog
- 6 large eggs
- Egg Yolks
- ¾ cup granulated sugar
- ¼ teaspoon salt
- Whole Milk
- Brandy
- Vanilla Extract
- Nutmeg
- Heavy Cream
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How to Make Holiday Eggnog
- In a heavy-bottomed saucepan, whisk together the eggs, egg yolks, sugar, and salt until well combined.
- Gradually whisk in the milk, ½ cup at a time, ensuring each addition is fully incorporated before adding more.
- Cook over the lowest possible heat, stirring constantly with a spatula, until the custard reaches 160°F (71°C) on an instant-read thermometer. This should take about 25-30 minutes. The custard will thicken and coat the back of a spoon.
- Immediately pour the custard through a fine-mesh sieve into a large bowl to remove any lumps.
- Stir in the liquor (if using), vanilla extract, and ¼ teaspoon of nutmeg.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate until thoroughly chilled (at least 4 hours, preferably overnight).
- Just before serving, in a medium bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Gently fold the whipped cream into the chilled custard until just combined.
- Serve immediately in chilled glasses or mugs. Garnish with extra freshly grated nutmeg.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
60g
Fat
24g
Carbs
4g
