It’s a classic Christmas drink you can make at home!
Becky Low shares the recipe for homemade eggnog.
Homemade Eggnog
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
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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