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  • Natalie Warriner

EggNog Recipe

Makes 4 large servings or 6 medium


Ingredients: 2 cups (480ml) Milk 1 cup (240ml) Heavy cream 6 Egg yolks 1/2 cup (100g) Sugar Pinch Salt 1 teaspoon Vanilla extract 1/4 cup (60ml) Cognac/Whisky/bourbon/rum (optional) (Even Khalua or baileys) 1/4 teaspoon Cinnamon

1/4 teaspoon Nutmeg 1/4 teaspoon Cloves



STEP 1

6 egg yolks1/2 cup of white sugar Whisk yolks and sugar together until thick and creamy STEP 2 2 cups of milk 1 cup heavy cream pinch of salt 1/4 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Stir together then bring to a simmer STEP 3 Very slowly pour and mix the hot mixture into the eggs and sugar mixture (In a mixing bowl) Pour all of it back into the saucepan Cook over low heat stirring frequently until it starts to thicken up slightly or until it reaches 160f (70c) (DO NOT OVERCOOK!) STEP 4 Remove from heat 1 teaspoon of vanilla extract 1/4 cup of cognac/whisky/bourbon/rum stir a lot Strain (through a flour strainer) Pour into another container/bottle/whatever Refrigerate for at least 2 hours STEP 5 To be fancy, sprinkle cinnamon on top and chuck a cinnamon stick in it


Full video here:



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