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Recipe from: pictureperfectmeals |
Classic
Cooked Eggnog
“No question
about it – eggnog belongs to Christmas. This year, make the holidays even more
festive by making this seasonal sensation at home. Depending on your guests’
tastes, you can omit the alcohol and still have a fabulous punch for those who
want a virgin offering and serve the booze on the side for those party-goers
who don’t. Freshly grated nutmeg is essential here.” Cheryl
and Adam
Ingredients:
6 large eggs
3/4 cup sugar
Pinch of
kosher salt
2 cups whole
milk
1/4 teaspoon
freshly ground nutmeg
1/8 teaspoon
ground cloves
1/8 teaspoon
ground cinnamon
2-1/2 teaspoons
vanilla extract
1 cup heavy
cream
1/2 cup to 1
cup bourbon, brandy or dark rum
Instructions:
In a
heavy-bottomed pot, thoroughly whisk together the eggs, sugar, salt and milk
until
homogenous.
Cook over low
heat, stirring constantly, until the liquid registers 160 degrees on an
instant-
read thermometer.
Remove from
the heat; stir in the spices and vanilla.
Pour the
mixture through a fine mesh strainer.
Cool to room
temperature.
Add the cream
and refrigerate until very cold.
Stir in the
bourbon, brandy or rum, if using (or you can serve it on the side).
Ladle into
cups and serve with a fresh grating of nutmeg and long cinnamon sticks for
stirring.
Makes 4 cups
– recipe easily doubles.
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