The Best Eggnog
The best eggnog comes in a bowl and won't kill you. You're gonna love this spiked eggnog from Toni Tipton-Martin.
Equipment
- Stand Mixer with whisk attachment, or hand-held
- Large Bowl
- Kitchen Thermometer
- Plastic Wrap
- Box Grater
- Mugs or glasses
- Mason Jar
Ingredients
- 2 cups milk Whole
- 2 ½ cups granulated sugar or sugar substitute
- 10 egg yolks large
- 1 pint heavy whipping cream
- 2 cups bourbon or 8 oz each bourbon and light rum
- 3 cups brandy
- nutmeg freshly grated
Instructions
- Heat the Milk: Wash your hands with soap and water. Add the milk to a saucepan and bring it to a simmer over medium-high heat. Stir the milk occasionally to prevent scorching. When you see bubbles forming around the edges, turn off the heat.
- Whisk the Sugar & Egg Yolks: Combine the sugar and egg yolks in a bowl, and wash your hands. Whisk for about 1 minute, or until thickened.
- Add the Hot Milk to the Egg Mixture: Gradually pour about 1 cup of the hot milk into the egg mixture while you whisk. Afterward, slowly whisk that tempered egg and milk mixture into the saucepan with the hot milk. Tempering prevents the hot milk from curdling the eggs!
- Heat the Custard: Heat the custard over medium-low heat. Whisk constantly for 1 to 2 minutes, or until the temperature reaches 160 degrees Fahrenheit. Turn off the stove when finished.
- Transfer to a Clean Bowl: Place a fine-mesh strainer over a clean bowl. Pour the custard into the bowl. The strainer will catch cooked bits of egg and keep your eggnog flowing smoothly. No chunky eggnog here!
- Add the Cream & Alcohol (If Using): Stir in 1 cup of the cream. Add the bourbon and brandy, if making spiked eggnog.
- Cover & Refrigerate: Let the eggnog come to room temperature. Cover the bowl with plastic wrap and refrigerate for at least 24 hours. Toni says this allows the flavors to mellow.
- Make the Whipped Cream: When you're ready to sip on the best eggnog ever made, make your whipped cream. Pour the remaining 1 cup of cream into a mixing bowl and whisk on high until soft peaks form in the bowl.
- Spoon the Whipped Cream into the Eggnog: Grab the eggnog and pour that bad boy into your favorite glass or mug. Spoon the homemade whipped cream into the eggnog. Grate or sprinkle some nutmeg on top, and you're ready to get that party started.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/best-eggnog
Nutrition
Calories: 449kcalCarbohydrates: 34gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 159mgSodium: 26mgPotassium: 88mgSugar: 34gVitamin A: 646IUVitamin C: 0.2mgCalcium: 72mgIron: 0.4mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
