Once you make this velvety, creamy, lightly sweet eggnog, you may never go back to the grocery store variety (which is far too heavy on the sugar and thick but somehow still watery). Note this recipe is the one Ryan uses in his own home during the holidays. However this recipe is easily modified to suit your unique tastes:
- Want a non-alcoholic eggnog? You can omit the alcohol entirely without any changes and you'll still have a delicious drink. However it's a nice touch to substitute the booze for 1 tablespoon of vanilla or rum extract. You can even substitute the alcohol 1:1 with a lightly sweet root beer (Utah's own Taproot root beer is perfect for this).
- Want an even richer eggnog? Increase the heavy cream and/or add extra egg yolk to the initial step.
- Want more or less booze? Simply adjust to your tastes. Anywhere from 1/2 cup to 1 1/2 cups can work with this recipe. If you maximize the booze, adding a corresponding jump in cream can help keep the balance.
- Want it more or less sweet? You can easily adjust the sugar without adjusting any other ratios. Anywhere from 1/3 cup to 1 cup will work fine.
- Want to try the traditional uncooked version? Simply omit the cooking steps (still take care to whisk the cream and eggs first and then slowly whisk in the milk).
- 6 large eggs
- 1 cup + 3/4 cup heavy whipping cream
- 1/2 cup sugar
- 3 cups whole milk
- 1/4 teaspoon salt
- 3/4 cup dark rum (or brandy, or whiskey)
- 1/4 tsp nutmeg (fresh grated is best) + extra for garnish
- cinnamon sticks as optional garnish
- In a medium bowl, whisk the eggs, 1 cup of cream, and sugar together until pale yellow and lightly frothy. Set aside.
- Mix the milk and salt in a medium saucepan and bring to a simmer over low-medium heat stirring regularly. When the milk simmers, remove from heat.
- Gently temper the egg mixture by slowing adding in the milk. Slowly add the milk 1/2 cup at a time, whisking constantly, and make sure everything is well mixed before adding more.
- Return the entire mixture to the saucepan and cook over a low-medium heat, whisking constantly, until it reaches 160 F. Take care to watch the temperature closely and not let it surpass 160.
- Once the mixture reaches 160, remove from the heat. Whisk in the nutmeg and rum.
- Transfer to a chilled bowl, cover, and refrigerate 2-3 hours (or up to 2-3 days) until cold.
- Immediately prior to serving, whip the remaining 3/4 cup cream on medium speed just until light peaks form. Gently whisk the whipped cream into the eggnog just until fully incorporated.
- Serve cold (chilled glasses and punchbowl can be a great touch). Garnish with extra nutmeg and/or cinnamon sticks as desired.
Eat well and happy holidays!