Eggnog
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Everyday Food, December 2003
- Prep Time 30 minutes
- Total Time 1 hour
- Yield Serves 6
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Ingredients
- 4 cups milk
- 1 1/3 cups sugar
- 12 large egg yolks
- 1/2 cup bourbon, (optional)
- 1 cup chilled heavy cream
- Grated nutmeg, (optional)
Directions
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In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
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Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.
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How could I make this recipe thicker ?
This is the best eggnog recipe ever. I made it a long time ago and lost it and have been looking for it ever since. I added rum and it was so good it did not last in the fridge for long. Thank you Martha.!!!
Is eggnog usually served cold? Sorry for asking a silly question, but I'm used to drinking it in my coffee! Can you heat it up before drinking?
Believe me, this will not stay in the Refrigerator long, as it will be "gone". Try Peppermint Eggnog for the kids.
I used rum and gin insted of bourbon. And it was amazing
Wouldn't this taste even better with some vanilla?
The Party Fairy
I'm sure you strain it to remove any solidified egg, to keep the drink smooth.
how long can you keep this in the fridge and why is it "strained"?