Author: Susanne at dishwithme.com
Photography: Susanne at dishwithme.com
Since childhood I have been a fan of eggnog. Almost all brands are good, but some are much better than others. For me, smooth and CREAMY makes the best eggnog. Hence, my Creamy Eggnog recipe.
For us, this is a holiday classic, but the cool thing about having a yummy recipe is that you can enjoy this classic any time of the year that you choose.
Beyond getting to enjoy some of this creamy and comforting liquid gold is that when you make it homemade, you know exactly what is in it…no preservatives, and spiced just the way you like it.
HELPFUL HINTS FOR CREAMY EGGNOG
WHISK, WHISK, WHISK…don’t stop whisking. When milk is being heated it likes to do two things, it likes to make a film on the sides and bottom of the pan and it likes to burn. Neither of those is what we want to happen here, so, whisk until it is done.
When the eggnog mixture is finished cooking, I pour it into a plastic pitcher or a plastic bowl with a lid, then I set it on a towel (to protect the glass from the heat) in the refrigerator.
Use extra milk to thin out before serving. Drizzle a little milk at a time until you reach desired consistency.
- Heavy whipping cream
- Kosher salt
- Ground nutmeg
- Pure vanilla extract
- Ground cinnamon
LINKS TO OTHER RECIPES
Start planning your holiday meals and be sure to include this CREAMY CRANBERRY SALAD, which is one of my very favorites!
This AMAZING SAVORY LEEK DRESSING is my favorite dressing ever.
And, one more favorite is this BEST FREAKING HOLIDAY GRAVY, EVER!
For an appetizer/snack, you won’t regret making this BACON BEER DIP. You’re welcome 🙂
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LINKS TO PRODUCTS USED
You’ll need a medium to large pot for the cooking portion of this recipe
- 6 Egg yolks
- 1/2 cup Granulated sugar
- 2 cups Whole milk plus extra for thinning out later
- 1 cup Heavy whipping cream
- 1 pinch Kosher salt
- 1/2 teaspoon Ground nutmeg
- 1 pinch Ground cinnamon
- 1/4 teaspoon Pure vanilla extract
- sprinkle Ground cinnamon
- Whipped cream optional
- In a medium bowl, whisk the egg yolk and sugar. Set aside.
- In a medium saucepan, over medium-high heat, whisk together the whole milk, heavy whipping cream, Kosher salt and ground nutmeg. Keep whisking until the mixture comes to a simmer. Reduce heat to medium.
- Slowly drizzle about 1/8 cup of the hot milk mixture to the blended egg mixture, whisking vigorously. Repeat this step three to four times. This is called tempering. This is done to prevent the eggs from scrambling when added to the hot milk mixture, which is what would happen if you added them straight in without tempering.
- Once the egg/sugar mixture is tempered, pour the mixture into the saucepan with the rest of the hot milk. Keep whisking until the mixture thickens slightly. It should reach about 160℉ on a thermometer.
- Remove from the heat and stir in the vanilla.
- Pour the eggnog through a fine mesh strainer into a plastic pitcher (at least until cooled).
- Refrigerate until cold. It will get thicker as it cools.
- Thin out with as much milk as needed before serving. Start with just a little drizzle of milk at a time.
- Serve cold in a pretty glass, topped with cinnamon and/or nutmeg, if desired.
- Top with whipped cream, if desired.