You can buy eggnog in a carton and it will taste a little like home made if you add enough nutmeg and perhaps some liquor. Once you have had the eggnog you make, you won't go back to store bought. You can add spirits to this recipe or serve the "kid friendly" version with no alcohol but plenty of nutmeg
The origins of eggnog appear to date to medieval era monks who drank a "posset" which was a milky ale type of drink that sometimes included figs.
- 4 egg yolks
- 1/3 cup sugar
- 2 cups milk
- 1/8 tsp. allspice
- 1 cup cream
- 1 tsp.vanilla
Beat 4 egg yolks until they lighten and slowly beat in 1/2 cup of sugar (this makes it fairly sweet so you may prefer 1/3 cup of sugar).
Heat milk in a large sauce pan with the 1/8 tsp of all spice. This could easily increase to 1/4 tsp for more flavor. The milk should be steamy, but not boiling
To temper the eggs (much easier than it sounds) add about half of the milk to the eggs very slowly while whipping the egg mixture. This warms the eggs and will keep them from curdling
Add the egg and milk mixture back into the steaming milk and cook until it is slightly thickened and coats the back of a spoon.
Remove the pan from the burner and add 1 cup of cream.
Let the mixture cool for one hour before you add the 1 tsp. of vanilla for the "kid friendly" version and, if you wish your spirit of choice. Remember the nutmeg on top!
If you choose to add spirits you can start with 8 tablespoons of spirits for the quart of eggnog and adjust to taste. You can use bourbon, rum, brandy or even scotch, but you can make it even better with a combination of spirits. The following is a nice balance of flavors.
- 4 Tbsp. rum (dark rum works well)
- 2 Tbsp. bourbon
- 2 Tbsp. brandy
Sprinkle liberally with nutmeg and enjoy!