Way better than the storebought version!
I’ve always had a thing for eggnog. As a kid, it seemed like an exotic indulgence, but I always wondered why adults had to doctor it with alcohol to enjoy it. Once I grew up, I began to appreciate the festive aspect of eggnog and for years it was a mandatory part of my tree-trimming ritual. I have tasted many versions of homemade eggnog, but most of them involved raw eggs, which I try to avoid. I came up with this recipe to provide a cooked egg version and my taste testers have told me they think it’s better than commercial eggnog. The quantities below make just a small batch, which is ideal if you are the only nog-lover in your house, as I am. Merry Christmas!
- 3 tablespoons (45 mL) white sugar
- 2 egg yolks
- 3/4 cup (185 mL) milk
- 1/2 teaspoon (2.5 mL) freshly grated nutmeg, or to taste
- pinch salt
- 1/3 cup (90 mL) whipping (heavy/35%) cream
- dash vanilla extract
- 2 tablespoons (30 mL) rum or brandy or to taste*
*Can omit entirely or substitute with a few drops of rum-flavoured extract.
- Place sugar and egg yolks in a medium bowl and whisk together very thoroughly.
- Place milk, nutmeg and salt in a small saucepan. Over medium-low heat, warm the mixture until it is steaming but not boiling, stirring frequently.
- Slowly pour half the milk mixture into the egg mixture, whisking vigorously as you do so. This will temper or warm the eggs so they don’t cook too quickly and get lumpy.
- Add the second half of the milk in the same fashion.
- Return the mixture back to the saucepan and place over medium heat. Whisking constantly, heat it for 2 – 3 minutes, until the mixture has thickened. If you like to cook with a thermometer, as I do, it is ready when it reaches 160F.
- Remove the pan from the heat and slowly stir in the cream and vanilla. If you notice any lumps, strain the mixture as you pour it into a clean jar with a tight lid.
- Refrigerate until thoroughly chilled. You can store it in the fridge for up to three days.
- When ready to serve, add the rum, brandy or rum extract to the jar and shake well. Pour into two cocktail glasses.
Makes 12 ounces (360 mL) or enough for two drinks.