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Homemade Eggnog

By Becky Low
It's a classic Christmas drink you can make at home!

Becky Low shares the recipe for homemade eggnog.

Homemade Eggnog

Ingredients:

  • 12 eggs
  • 6 cups whole milk, divided
  • 2-3 whole cloves
  • 1 stick cinnamon (may substitute ½-teaspoon ground cinnamon)
  • 1 ½ cups sugar
  • ¼ teaspoon salt
  • 4 cups whipping cream, divided
  • ½ teaspoon ground nutmeg (fresh is best)
  • 1 tablespoon vanilla extract
  • Cinnamon sticks garnish for individual cups, optional

Method:

Separate egg yolks from whites (freeze egg whites for another recipe another day). Beat egg yolks until thick and lemon colored, set aside.

Place 3 cups milk in saucepan, add cloves, 1 cinnamon stick, sugar and salt. Stirring occasionally, slowly bring milk almost to a boil. Remove from heat and pour about 1-1/12 cups of hot milk, in a thin slow stream, into egg yolks while stirring yolks constantly. Pour egg yolk mixture back into remaining milk; return pan to stove, over low heat, stirring constantly, cook until mixture reaches 160 degrees (1-2 minutes); do not bring to a boil.

Remove milk from stove, strain to remove cloves and cinnamon stick. Add remaining 3-cups milk, 2-cups whipping cream, nutmeg and vanilla. Refrigerate until ready to serve.

To serve, whip remaining 2-cups cream until soft peaks form. Fold whipped cream into cold seasoned milk; pour eggnog into cups or mugs, garnish with optional sprinkle of nutmeg and a cinnamon stick.

Notes:
To achieve the more traditional alcoholic taste of eggnog, without the alcohol, add ½-1 teaspoon rootbeer or rum extract. Serves 12

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV. For nutrition research go to www.nationaldairycouncil.org.

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