HOMEMADE EGGNOG
Homemade Eggnog
Makes: ¾ gallon
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Ingredients
- 18 large egg yolks
- 1 ½ cups sugar
- 4 ½ cups heavy whipping cream
- 4 ½ cups milk
- 1 ½ tsp ground nutmeg
- ½ tsp salt
- ¾ tsp vanilla extract
Instructions:
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches 160°.
- Temper the eggs by adding the hot milk to the egg mixture by spoonful, whisking vigorously.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove
- Whisk constantly for a minute or so, until the mixture is slightly thickened and reaches 160°. It will thicken more as it cools.
- Remove from heat and stir in vanilla.
- Pour eggnog through a fine mesh strainer into a container and cover with plastic wrap.
- Refrigerate until chilled – it will thicken as it cools.