Well-Seasoned Cookbook

flavorful recipes perfected over time

Eggnog

A perfect blend of cream and spice, this delicious eggnog recipe will have your guests begging for more. This recipe also uses cooked eggs to be safe, which adds a little more work, but the end results are definitely worth while!

Ingredients:

6 egg yolks

1/2 cup sugar

2 cups milk

1/2 tsp. cinnamon

2 cups cream or half-and-half

1 tsp. vanilla

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

Directions:

Crack and separate egg yolks into a mixing bowl. Add sugar and whisk well. Set aside.

In a medium saucepan, combine milk and cinnamon together and heat on low for a few minutes, stirring occasionally, until mixture is slightly warm but not hot.

Pour the egg mixture into the sauce pan with the warmed milk. Cook over a medium-low heat for 5-10 minutes, stirring constantly until thick. The mixture should never reach a boiling point, but should stay thoroughly heated for at least 5 minutes. If you have a cooking thermometer the mixture should reach at least 106° but do not boil! You will need to watch carefully, especially near the end of the cooking time, undercooked eggnog will be thin and watery, overcooked eggnog will curdle and become more like a custard than a smooth drink.

Remove from heat and allow the mixture to cool slightly. Add in the cream, vanilla, cloves, and nutmeg and whisk well to completely blend in the spices. Refrigerate for a couple hours, or overnight, until completely chilled. Serve cold.