Creamy Cooked Eggnog
Indulge in the holiday spirit with this luscious Creamy Cooked Eggnog! Boasting a rich blend of whole milk, heavy cream, and aromatic spices like cinnamon and nutmeg, this homemade eggnog is gently heated to perfection, ensuring a silky-smooth texture without the risk of raw eggs. The recipe's secret lies in tempering the egg yolks, creating a velvety custard base that’s whisked to creamy bliss. Whether you choose to spike it with a splash of rum or bourbon or enjoy it alcohol-free, this festive favorite is perfect chilled and topped with a cloud of whipped cream and a dash of nutmeg for an elegant presentation. Ideal for your next gathering, this classic eggnog recipe is sure to impress your guests with its nostalgic warmth and irresistibly creamy texture.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 6 large Egg yolks
- 0.75 cup Granulated sugar
- 0.5 cup Rum or bourbon (optional)
- 1 cup Whipped cream (optional, for serving)
- 1 pinch Additional ground nutmeg (for garnish)
Instructions
In a medium-size saucepan, combine the milk, heavy cream, vanilla extract, ground cinnamon, and ground nutmeg. Heat the mixture over medium heat until it is steaming but not boiling. Stir occasionally.
In a large bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened, about 2-3 minutes.
Slowly ladle a small amount of the hot milk mixture (about 1/2 cup) into the egg yolk mixture while whisking constantly. This step tempers the eggs and prevents them from scrambling.
Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking continuously.
Cook the eggnog over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon (about 10-15 minutes). Do not let it boil.
Once the eggnog is thickened, remove it from the heat and strain it through a fine-mesh sieve into a large bowl or pitcher. This step ensures a smooth texture by removing any cooked egg bits.
If desired, stir in the rum or bourbon. Let the eggnog cool slightly, then cover and refrigerate for at least 2 hours until chilled.
When ready to serve, pour the eggnog into glasses. If desired, top with a dollop of whipped cream and a sprinkle of ground nutmeg for garnish.
Nutrition Facts
Calories |
3190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1659 mg | 553% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 194.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 867 mg | 67% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1021 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
