Homemade Eggnog

Homemade Eggnog might be just the side dish you are searching for. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $1.86 per serving. One portion of this dish contains approximately 11g of protein, 29g of fat, and a total of 480 calories. 250 people found this recipe to be flavorful and satisfying. It is brought to you by Pepper Lynn. A mixture of ground nutmeg, egg yolks, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Christmas event. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is pretty good. Try Homemade Eggnog, Homemade Eggnog, and Homemade Eggnog for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the milk, cloves, cinnamon sticks, and vanilla bean (split pod and seeds) in a large pot over medium heat, warming gently until the mixture just simmers (do not let it boil). Meanwhile, beat the egg yolks in a large mixing bowl until they are pale and thick (you can use a stand mixer, handheld electric mixer, or an old-fashioned wire whisk). Sprinkle in the granulated sugar, a little bit at a time, beating after each addition. Use a slotted spoon to remove the vanilla bean, cinnamon sticks, and cloves from the milk, and set aside (don’t sweat it if you can’t get all the cloves). While whisking continually, slowly ladle in a small amount of hot milk (about half a cup) into the beaten egg yolks to temper them. Add more milk, a ladle’s worth at a time, whisking after each addition. After all of the milk has been added, carefully pour the mixture back into the pot.Place the reserved vanilla bean, cinnamon sticks, and cloves back into the custard, and heat it over medium heat until it thickens slightly and coats the back of a spoon, stirring frequently. Remove from the heat, pour through a fine mesh strainer into a large bowl to strain out the flavorings, then stir in the heavy cream and nutmeg. Taste and add additional nutmeg to taste. Allow the eggnog to cool at room temperature for about a half hour, transfer it to a pitcher if desired, and place in the refrigerator overnight. Serve chilled with an extra sprinkle of nutmeg.

 

Step by step:

1. Place the milk, cloves, cinnamon sticks, and vanilla bean (split pod and seeds) in a large pot over medium heat, warming gently until the mixture just simmers (do not let it boil). Meanwhile, beat the egg yolks in a large mixing bowl until they are pale and thick (you can use a stand mixer, handheld electric mixer, or an old-fashioned wire whisk). Sprinkle in the granulated sugar, a little bit at a time, beating after each addition. Use a slotted spoon to remove the vanilla bean, cinnamon sticks, and cloves from the milk, and set aside (don’t sweat it if you can’t get all the cloves). While whisking continually, slowly ladle in a small amount of hot milk (about half a cup) into the beaten egg yolks to temper them.

2. Add more milk, a ladle’s worth at a time, whisking after each addition. After all of the milk has been added, carefully pour the mixture back into the pot.

3. Place the reserved vanilla bean, cinnamon sticks, and cloves back into the custard, and heat it over medium heat until it thickens slightly and coats the back of a spoon, stirring frequently.

4. Remove from the heat, pour through a fine mesh strainer into a large bowl to strain out the flavorings, then stir in the heavy cream and nutmeg. Taste and add additional nutmeg to taste. Allow the eggnog to cool at room temperature for about a half hour, transfer it to a pitcher if desired, and place in the refrigerator overnight.

5. Serve chilled with an extra sprinkle of nutmeg.

Nutrition Information:

covered percent of daily need

 

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