Egg Nog
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This egg nog recipe is perfectly creamy and rich but not to thick.
Ingredients
- 6 large egg yolks
- 1⁄2 cup white sugar
- 2 cups heavy whipping cream
- 4 cups whole milk
- 1 teaspoon fresh nutmeg
- 1⁄2 teaspoon cinnamon
- 1 teaspoon vanilla
- Pinch non-iodized salt
Directions
- Wisk together the egg yokes and sugar in a medium bowl until creamy, set aside.
- In a medium saucepan, over medium heat, combine cream, milk, nutmeg, cinnamon, and salt. Stir often until milk is just below a simmer. Do not boil the milk.
- Slowly pour 1/2 cup of the hot milk mixture into the egg mixture while whisking the egg mixture vigorously. Repeat two more times. This is called tempering the eggs.
- Slowly pour the tempered eggs into the saucepan, whisking the milk the whole time.
- Bring the milk mixture up to 160 degrees F, whisking constantly. Be careful not to boil the milk at any time.
- Remove from heat and stir in vanilla. Pour into a heat-safe jar.
- Allow egg nog to cool and place in the refrigerator.
- To serve, sprinkle with fresh nutmeg or cinnamon, top it with fresh whipped cream or your favorite spiced rum.
- Store for up to one week in the refrigerator.
