Eggnog Recipe

by Slashfood Editor, Posted Nov 11th 2009 @ 3:45PM

Why wait until Christmas to whip up a rich, velvety batch of eggnog? As the weather cools down, let the spirits of this creamy libation warm you up.

Get the recipe to this classic along with many others after the jump.

Eggnog
Provided by EatingWell

6 cups 1% milk
1/8 teaspoon freshly grated nutmeg (see Tip)
2 large eggs
2/3 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup brandy, bourbon or rum
2 teaspoons vanilla extract
1/4 cup light whipping cream

Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.

Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.

Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.

Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.

Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.

Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.

Watch a how to make eggnog video or find more holiday recipe ideas on KitchenDaily.

Filed Under: Holidays, Recipes
Tags: christmas, eatingwell, eggnog, eggnog recipe, eggs, fall, thanksgiving, winter