Holiday Eggnog Recipe

Eggnog Recipe Photograph winners, Guy & Gwyn Reiber

Holiday Eggnog
Recipe from Food Network Magazine

Serves 12 to 16

Ingredients:

6 cups whole milk
2 cups heavy cream
1/8 teaspoon freshly grated nutmeg, plus more for sprinkling
12 large pasteurized egg yolks
2 cups sugar 
Bourbon or praline-flavored liqueur (optional)

Directions:

Step 1

Heat the milk, cream and nutmeg in a saucepan over medium heat, stirring occasionally, until steaming, 5 to 7 minutes.  Reduce the heat to low and keep warm.

Step 2

Whisk the egg yolks and sugar in a separate saucepan until smooth.  Cook over low heat, whisking constantly, until the mixture coats a spoon and registers 160 degrees on a thermometer, about 25 minutes.  Remove from the heat and gradually whisk in the warm milk mixture.  Let cool 30 minutes.

Step 3

Transfer the eggnog to a pitcher, cover and refrigerate until cold. at least 3 hours and up to 1 day.  Pour 1 to 2 tablespoons bourbon into each glass (optional), and top with the eggnog.  Sprinkle with nutmeg.

Happy Holidays!

Crowded Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness.  To reduce the risk, we recommend that you use only fresh, properly refrigerated, clean grade A or AA eggs.