Be the first to No need to fear raw eggs in eggnog. The eggs are gently cooked to kill any potential bacteria in this eggnog. Since it contains alcohol, the kids will not be able to enjoy it, but you will find a recipe for non-alcoholic eggnog at the bottom. Be sure to check the notes if you plan on increasing the alcohol so you can make adjustments. You will want to keep this rich and creamy eggnog on hand all through the holidays.
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 6 large eggs, plus 2 yolks
- 1/2 cup, plus 2 Tablespoons sugar
- 1/4 teaspoon salt
- 4 cups whole milk
- 1/2 cup brandy, bourbon, or dark rum (see Notes)
- 1 Tablespoon vanilla extract
- 1/2 teaspoon grated nutmeg
- 1/4 cup heavy cream, whipped to soft peaks
- Additional grated nutmeg for garnish
Preparation:
Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 25 to 30 minutes.
Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add brandy, bourbon, or dark rum, plus vanilla extract and nutmeg. Stir to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.
When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
Serve in chilled cups or glasses and garnish with a sprinkle of nutmeg.
Cooked Non-alcoholic Eggnog Recipe
Yield: 12 to 16 eggnog servings
Notes: If you would like a more potent eggnog and want to add more alcohol, you will need to make a minor adjustment to maintain consistency. Simply increase the liquor amount to 1 cup and the heavy cream to 3/4 cup.
Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add brandy, bourbon, or dark rum, plus vanilla extract and nutmeg. Stir to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.
When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
Serve in chilled cups or glasses and garnish with a sprinkle of nutmeg.
Cooked Non-alcoholic Eggnog Recipe
Yield: 12 to 16 eggnog servings
Notes: If you would like a more potent eggnog and want to add more alcohol, you will need to make a minor adjustment to maintain consistency. Simply increase the liquor amount to 1 cup and the heavy cream to 3/4 cup.
