It's a rainy Saturday so I am - where else? - in my kitchen! Today I am fulfilling requests for quarts of my homemade eggnog (don't worry - it's pasteurized).
Homemade eggnog is super easy to make and tastes amazing because you can adjust the ingredients to your personal tastes (I prefer less sugar and more spice, no skimping on the vanilla extract!). Below is my recipe; feel free to experiment with it yourself!
Ingredients:
4 cups whole milk
4 cups light cream (heavy cream for a thicker eggnog)
12 egg yolks (save the whites for other recipes; they freeze well)
1 tsp. ground cloves
1 tbsp. vanilla extract
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
Directions:
Combine milk, vanilla extract, ground cloves, ground cinnamon, and nutmeg into a 5-quart pot and heat on low until just before boiling (you don't want to burn the milk), stirring occasionally
In a bowl, mix together egg yolks* and sugar until well-combined and slightly fluffy looking. Add the hot (but not boiling) milk mixture and whisk together until fluffy, but not frothy (if it froths too much it may not completely pasteurize). Slowly pour entire mixture back into 5 quart pot (be careful not to splash).
Cook mixture over medium heat for 3 - 5 minutes, stirring constantly, until slightly thickened. Again, DO NOT BOIL.
Remove from heat and add 4 cups light/heavy cream and stir well.
Sample, and add sugar, if you would like, up to 1/2 cup more.
Pour into storage pitcher/container and refrigerate overnight before serving.
Optional: Add a shot of your favorite libation! Citrus flavors (triple sec, Cointreau) or nutty flavors (Amaretto, Frangelico) go better with a spicier eggnog; whiskys go well with both sweet or spicier nog.
*The eggs will be easier to separate if you bring them to room temperature first
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