Published on Dec 28, 2012
Homemade eggnog is delicious and easy to make. Perfect for Christmas or anytime.
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Today I am going to show you how to make eggnog without the worry of eating raw eggs. Cooking the egg nog only takes a few minutes.
Why take the chance on getting someone sick when you don't have to. I know I am not comfortable serving my guests raw eggs. I know the risk is small but imagine how bad you would feel if someone got sick?
This eggnog recipe is so much better than store bought and the ingredients are pure (assuming you read labels and buy quality ingredients). There are no artificial flavors, fillers or high fructose corn syrup in this recipe. The only way to know is to read those labels.
I buy organic heavy cream and whole milk. If I'm going to make this, I make it with the best ingredients I can buy. I only do it once or twice a year (Christmas, Thanksgiving and New Years) and it comes out decadent. Okay so that was three times a year but whose counting?
This recipe is delicious. Use whole nutmeg like I explain in the video. It's like night and day compared to ground nutmeg you buy in a jar.
I forgot to mention alcohol in the video so I will mention it here. My version is non alcoholic. Yes you can add brandy, rum or whatever you like if you want to do that.
This recipe makes 2 to 3 servings:
1/3 cup sugar
2/3 cup whole milk
2/3 cup heavy whipping cream
1/2 tsp. vanilla extract
1/4 tsp. fresh ground nutmeg
Mix the eggs and sugar in a bowl with a whisk.
In a heavy bottom sauce pan add the whole milk and use a candy thermometer. Heat the milk on low and stir occasionally until the temperature reaches 160 degrees F. Don't let it boil.
Once the milk reaches 160 degrees F. pour it slowly while whisking into the eggs. This is called tempering the eggs so they don't scramble.
Once combined, pour the mixture back into the sauce pan and let it simmer on low heat until the temperature reaches 160 degrees F. It's done when the egg mixture coats the back of a spoon.
Turn off the heat and set the mixture aside. In another bowl combine the heavy whipping cream and the vanilla and beat with the whisk until it thickens. You don't want to whip it completely stiff.
Pour the whipping cream into the egg mixture and stir until well combined. Grate the nutmeg into the egg nog and stir to combine.
Pour the eggnog through a strainer into another bowl to remove any lumps. Refrigerate the eggnog until it is cold before drinking. Add rum or brandy at this point if you wish.
Here is the ingredient list for 6 servings:
3/4 to 1 cup of sugar
2 cups whole milk
2 cups heavy whipping cream
1 1/2 tsp. vanilla extract
1/2 - 3/4 tsp. fresh ground nutmeg
I hope you enjoy this recipe. Try it for Christmas and New Year's!
Happy New Year,
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Music by Kevin MacLead http://incompetech.com/.
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