I was never a big eggnog fan. It just didn't look appealing to me. But then a friend talked me into trying her homemade eggnog. I was instantly won over. Though this is mostly her recipe, I have tweaked it a little. I absolutely love it. To me it tastes like liquid Banana Pudding.
Granny Mae Wisdom--Just because you can doesn't mean you should.
I don't add alcohol to mine because we have young members in my house, but I know a lot of people don't want Eggnog without it. If you want to add alcohol, most of the folks I know prefer rum, but others like brandy, whiskey or bourbon.
Yummy Eggnog
6 Extra Large Egg Yolks
1/2 cup sugar
2 cups milk
1 cup heavy whipping cream
1/2 tsp of nutmeg
1/2 tsp of ground cinnamon
1/4 tsp vanilla extract
1/4 tsp banana extract
pinch of salt
1/4 cup alcohol
whipped cream on top (optional)
Steps:
1. Put egg yolks and sugar in a medium bowl & whisk until they're light and creamy.
2. Combine whipping cream, milk, nutmeg, cinnamon and salt in a medium saucepan on medium heat.
3. Stir the mixture often until it reaches a bare simmer.
4. Once the mixture is hot, add it one spoonful at a time to the egg mixture, whisking vigorously with each new addition, until most of the milk is in the eggs (a little more than half).
5. After the eggs have been tempered by adding most of the hot milk to the eggs, pour the mixture back into the saucepan and place on the stove.
6. Whisk constantly until the mixture is just slightly thickened (it will thicken more as it cools).
7. Remove from heat and add vanilla and banana extract.
8. Add alcohol if you're using alcohol.
9. Pour the eggnog through a fine mesh strainer into a container and cover with plastic wrap.
10. Chill in the refrigerator.
11. Once it sets, if you'd like to thin it, you can do so by adding the entire mixture to a blender with 1 or 2 tablespoons of milk. Blend until smooth.
12. Serve with whip cream on top, if you'd like.
13. Add cinnamon sprinkle over top.
14. Enjoy!
15. Please store leftovers in the fridge for up to seven days.
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