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Active Time:20 minsChill Time:4 hrsTotal Time:4 hrs 20 minsServings:12Jump to Nutrition Facts
Active Time:20 minsChill Time:4 hrsTotal Time:4 hrs 20 minsServings:12
Active Time:20 mins
Active Time:
20 mins
Chill Time:4 hrs
Chill Time:
4 hrs
Total Time:4 hrs 20 mins
Total Time:
4 hrs 20 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6large egg yolks½cupgranulated sugar6cupslow-fat milk½teaspoonfreshly grated nutmeg, plus more for garnish1 ½teaspoonspure vanilla extract9ouncesbourbon or rum6tablespoonslight cream
Cook Mode(Keep screen awake)
Ingredients
6large egg yolks
½cupgranulated sugar
6cupslow-fat milk
½teaspoonfreshly grated nutmeg, plus more for garnish
1 ½teaspoonspure vanilla extract
9ouncesbourbon or rum
6tablespoonslight cream
Directions
Whisk egg yolks and sugar in a medium bowl until pale yellow and smooth, 1 to 2 minutes.
Set a fine-mesh sieve over a bowl and place it near the stove. Heat milk and nutmeg in a medium saucepan over medium-high heat until steaming, about 10 minutes. Remove from heat. Whisking constantly, ladle 1/4 cup of the hot milk into the egg mixture. Continue to add the hot milk, 1/4 cup at a time, until all of it has been whisked in.
Return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and the temperature reaches 160°F, about 1 minute. Do not let it boil. Working quickly, pour the custard through the sieve into the bowl. Stir in vanilla. Transfer the eggnog base to a heatproof storage container and refrigerate until cold, 4 hours or up to 2 days.
Stir bourbon (or rum) into the eggnog base. Lightly whisk cream until foamy and stir into the eggnog. Garnish with more nutmeg, if desired. To prepare just one cocktail: Combine 1/2 cup eggnog base, 3/4 ounce bourbon (or rum) and 1 1/2 teaspoons cream in a cocktail shaker. Shake vigorously. Pour into a glass and garnish with nutmeg.
Tips
Freshly grating whole nutmeg with a zester—instead of using the preground stuff—unleashes the volatile oils found within the seed for a more assertive, complex flavor.
Look for pure vanilla extract, which must be made from vanilla beans. The pretenders (labeled “imitation vanilla,” “artificially flavored” or just “vanilla flavoring”), which get their flavor from synthetic vanillin, have a weaker vanilla flavor and can taste harsh and bitter.
To make ahead:Refrigerate the base (Steps 1-3) for up to 2 days.
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)184Calories6gFat15gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
