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This week / Desserts / No. 39
Homemade Eggnog
39THIS WEEK
Photo: Wikimedia Commons · credit
Desserts

Homemade Eggnog

A rich, lightly cooked custard of milk, cream, egg yolks and nutmeg, chilled until thick and served with a cinnamon stick. Add bourbon or rum if you like.

Prep15 min
Cook10 min
Total25 min
Serves6

What you'll need

Stainless steel skilletFor browning and pan sauces
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Instant-read thermometerFor knowing when meat is done
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Mixing bowl setFor mixing and marinating
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Ingredients

  • 6 large egg yolks
  • 1/2 cup sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cinnamon stick, plus more to serve
  • 1/2 tsp freshly grated nutmeg, plus more to serve
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 cup bourbon, dark rum or brandy (optional)

Steps

  1. Whisk the yolks and sugar in a bowl until pale and thick.
  2. Heat the milk, cream, cinnamon stick, nutmeg and salt in a saucepan until steaming. Do not boil.
  3. Slowly whisk about 1 cup of the hot milk into the yolks, then pour everything back into the pan.
  4. Cook over low heat, stirring constantly, until it thickens slightly and reads 160°F, 3 to 5 minutes.
  5. Strain into a jar, stir in the vanilla (and the liquor if using), and chill at least 4 hours.
  6. Stir, pour into glasses, and finish with a grating of nutmeg and a cinnamon stick.

TipIt thickens a lot in the fridge. Thin with a splash of cold milk if you want it pourable.