Its smooth, custard-like texture is spiced with nutmeg and cinnamon, making it a festive treat that’s both indulgent and warming.
Lucas first made this for the family Christmas 2018 and we all decided he'll have to make it every year, it is so yummy!
- Kimberly
Ingredients
- 6 egg yolks, large
- 1 tsp cinnamon, ground
- 1/2 cup granulated sugar
- 1 tsp nutmeg, ground
- 1 pinch salt
- 1/4 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups milk
Preparation
Whisk the 6 egg yolks and 1/2 cup sugar together in a medium bowl until light and creamy.
In a saucepan over medium-high heat, combine the 1 cup heavy whipping cream, 2 cups milk, 1 tsp nutmeg, and pinch salt. Stir often until mixture reaches a bare simmer.
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to tempter the eggs.
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
Remove from heat and stir in the 1/4 tsp vanilla extract. Pour the eggnog into a pitcher or other container and cover with plastic wrap.
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.