Not everyone likes eggnog, but this recipe might change your mind (or not). There is nothing tastier than homemade, right? Well, eggnog is definitely not an exception to this. To prepare for Christmas in only two more days, I'd like to share a yummy recipe with you.
Merry Christmas Eve, Eve everybody!
Recipe from Also the Crumbs Please
6 large egg yolks
5/8 cup granulated white sugar
4 cups milk
1/2 tsp cinnamon
2 vanilla beans
1/4 tsp nutmeg
1 1/2 cups heavy whipping cream
1/2 cup rum
With a handheld or stand mixer fitted with a whisk attachment whisk egg yolks and sugar until creamy and fluffy for about 2-3 minutes. Set aside.
Heat milk and cinnamon in a heavy saucepan over medium-high heat until it reaches a boil. Stir continuously.
Turn heat down to low. Add about a 1/4 cup of hot milk to the egg yolks and whisk until combined. Pour tempered egg yolks into the hot milk.
Cook for about 5 minutes over low heat until the mixture gets thicker. Stir consistently. Do not boil at any time or you will end up with a scrambled egg mixture. Remove from heat and stir in vanilla and nutmeg. Let cool to room temperature. Stir occasionally.
Mix heavy cream until soft peaks form. Add cream and rum to cooled eggnog and stir with a whisk to combine. Chill in the fridge for at least 2-3 hours. I prefer to chill mine overnight. Store leftovers in the fridge for up to 1 week.
Make sure not to let the eggnog boil after adding the egg mixture, or you will get scrambled eggs.
Adding the nutmeg while it's still hot will make the eggnog drink to be more flavorful.
Don't overcook the eggnog mixture.
For the adults, you can add a little bourbon. ;)
I hope you all have a very, merry Christmas!