Homemade Eggnog (with or without alcohol)
This is a must-make beverage when the holiday season starts. It's traditionally made with rum or brandy, but you can make it without alcohol. And adjust the amount of spices and sweetness to your liking.
Servings 5 cups
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 4 whole cloves
- 2 whole star anise
- 6 egg yolks
- ½ cup sugar or to taste
- 1 tablespoon vanilla extract
- ⅔ cup rum, brandy, cognac or bourbon
Instructions
- Mix 3 cups whole milk, 1 cup heavy cream, ¼ teaspoon salt, ¼ teaspoon nutmeg, ½ teaspoon cinnamon, 4 whole cloves and 2 whole star anise in a medium saucepan and stir over medium heat until very hot and about to boil.
- Beat or whisk 6 egg yolks and ½ cup sugar in a medium bowl until light and foamy. It doesn’t need to triple.
- Add 2 tablespoons of hot milk to the yolks and stir quickly. Repeat 2 or 3 more times to temper the yolks. Add the rest of the milk/cream mixture gradually, stirring constantly.
- Return the milk and yolk mixture to the saucepan and stir contantly over medium heat for 1 or 2 minutes. It will thicken slightly.
- Remove from the heat and strain it over a pitcher, leaving spices and impurities behind.
- Stir in the 1 tablespoon vanilla extract and ⅔ cup rum, brandy, cognac or bourbon and let it cool until warm.
Notes
Milk and cream: you can make it with reduced-fat milk and whipping cream.
Change the spices and change the flavor of the eggnog.
