Extremely smooth, rich and creamy Eggnog you will make every Christmas. Like nothing out of a carton, never buy store-bought eggnog again! A sinful seasonal treat well worth the work. The best part? It just gets richer and creamier as it sits in the refrigerator.Use rum, bourbon, cognac or your choice of liquor. Just add more or less to suit YOU!
2cupsheavy cream,(thickened cream)
2 1/2teaspoonspure vanilla extract
3/4teaspoonfresh grated nutmeg
1/2cupswhite granulated sugar
Combine milk, cream, vanilla, cinnamon and nutmeg in a saucepan over low-medium heat. Gently bring to a boil. Once boiling, remove from the heat and allow to steep.
In a large bowl, beat egg yolks and sugar until combined and thick ribbons form when whisk is lifted. Gradually whisk in hot milk mixture into the eggs (in 1/2 cup increments to prevent eggs from scrambling), until liquid is combined and smooth. Mix through rum.
Pour mixture back into saucepan and cook over medium heat, while stirring, for 2-3 minutes until thick. Do not boil.
Let cool, then refrigerate overnight or for up to 3 days.
Before serving, beat egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. (If you don't want to consume the raw egg whites, simply whip some cream to top your eggnog OR enjoy without!)Serve and garnish with ground cinnamon, cinnamon sugar or fresh grated nutmeg.
*Rum, bourbon, cognac, brandy, or choose your favourite liquor. Add more or less to suit your tastes!