If you've misplaced your recipe for a classic eggnog cocktail, look no further. This creamy drink is sure to usher you into a sweet holiday slumber.
1 quart milk
1/4 teaspoon salt
1 1/2 cups sugar
3/4 cup to 1 1/2 cups bourbon*
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg, divided
1 quart whipping cream
How to Make It
Heat milk in a large saucepan over medium heat. (Do not boil.)
Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160°.
Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.
Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4 teaspoon nutmeg before serving.
*1 1/2 to 2 cups milk may be substituted for bourbon.
Ok so I made this a bit before New Years and many people gave it a try. Everyone's comment (including mine) was that it is way to creamy. I had no problem with the egg mixture becoming lumpy (it's a good idea to keep an eye out for the temperature, because if it becomes too hot, then it becomes lumpy. So just pull it off the fire for a minute or two and when the temperature drops, put it back). The only thing we didn't like is the creamyness. It was too frothy, as if you were just drinking the whipping cream on its own. But it was way too tasty not to drink :)
I have been cooking for 40 years and I do know how to make custard. I make a delicious custard ice cream every summer, but this recipe was a complete failure. I followed the directions, took my time, and used an instant read thermometer. Everything was looking good when, suddenly, the mixture curdled and looked just like Cream of Wheat as a previous reviewer said. I was looking forward to serving this eggnog but ended up throwing it all away.
I've been making this eggnog every year since it was published in SL. It takes patience to cook without curdling the eggs; treat it like custard. When I first started making this I was a teenager without much cooking experience. If you take the time to do it right, you won't be disappointed. I usually make it without alcohol, because some of my family members don't drink, and I set out a bottle of brandy or rum for those who wish to indulge. This recipe is by far the best eggnog I've ever had and has become a Christmas staple in my house.
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