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Homemade Eggnog Recipe
1 Cup Sugar
12 Egg Yolks
4 Cups Whole Milk
1 Cup Heavy Cream
8 ounces Brandy
4 ounces Gold Rum
1 tablespoon Vanilla Extract
½ tablespoon ground Nutmeg
For safety, these eggs are cooked. This also makes a richer, creamer, more decadent drink.
Beat the sugar into the egg yolks until thickened and pale yellow.
Bring the milk to a simmer in a large saucepan over medium heat.
Slowly beat the hot milk into the egg yolks.
Pour the entire mixture back into the pan and place over low heat.
Stir constantly until the temperature reaches 150°F or the mixture is thick enough to coat the
back of a wooden spoon.
Immediately remove from heat. Strain into a large bowl and set aside to cool.
In a small bowl beat the cream until it is slightly thickened, then fold it into the cooled egg
Add the brandy, rum, vanilla, and nutmeg.
Cover and refrigerate for at least 4 hours.
Serve ice cold in small glasses, or serve from a medium punch bowl filled with one large block
This recipe makes about 2 quarts (just under 2 liters).
Enjoy this recipe and many more visiting whattodrink
And please, drink responsibly.
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