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Eggnog Recipe:

Eggnog Recipe:

Homemade Eggnog Recip

You wont believe how easy and DELICIOUS homemade Eggnog is, and this recipe really is the best! Thick and creamy with the perfect mild flavor and hint of nutmeg. You’ll never buy store-bought eggnog again! (Source: tastesbetterfromscratch.com)

How to Make Eggnog:

Start by whisking the egg yolk and sugar together in a small bowl. Then, in a saucepan over medium-high heat, combine cream, milk, salt, and nutmeg and stir the mixture until it just reaches a simmer. Next temper the eggs by adding small spoonfuls of the hot mixture to the egg mixture.

Eggnog Recipe

Make our easy eggnog recipe for the perfect festive party tipple. This traditional Christmas drink uses just five ingredients, including egg yolks and brandy . The recipe can also easily be made vegan if desired.

Easy Spiked Eggnog Recipe

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Ingradients:

www.allrecipes.com)Whoa nelly! I used a double boiler for heating the milk. Instead of whisking the milk mixture into the eggs and then back into the double boiler, I just tempered the eggs with about 1/2 cup of the milk mixture, then whisked that into the double boiler. And I used one cinnamon stick instead of ground cinnamon and a little allspice. It was pretty strong last night. I can't wait to see how it ripens. So next time I will definitely cut down on the rum. Oh! And I did have a milk curdling problem in spite of using a double boiler and constantly stirring, so I just poured the milk mix into the blender and kept it running while I added the rum and cream. Update! I tried pumpkin pie spice this time around and did use less rum...perfect!! Read More (Source:

So the negative reviews almost scared me away, but after I read "If you don't like this recipe, you don't like eggnog." I decided to give it a shot and they were RIGHT! I followed suggestions of using only 1 cup of sugar. It's definately sweet enough with only 1 cup. However, I did not add rum. I used 1 tsp of rum extract. Everything else I followed TO THE LETTER. Be very very careful not to burn the milk. When returning the mixture to saucepan, I was worried. Alot of people said the mixture coagulated. After 3 minutes went by (as suggested, on medium heat) the mixture was foaming but not "thickening". I wondered, how thick is thick? As soon as I saw a pudding-like 'chunk' on my spoon I immediately removed the pan from heat and kept stirring. As it cooled, it thickened significantly.. it ended up like pumpkin pie filling before you cook it. Hope this helps someone! Read More (Source: www.allrecipes.com)

 

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