Capital Eggnog

Capital Eggnog Recipe
Photo: Ralph Anderson; Styling: Buffy Hargett
Trim the tree and get in the holiday spirit with a cup of homemade Capital Eggnog. No other drink quite epitomizes the holidays like eggnog. Cheers!

 

Yield:

Makes 9 cups

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 4 Hours, 5 Minutes

Ingredients

6 cups milk
2 cups heavy cream
1/8 teaspoon ground nutmeg
12 pasteurized egg yolks
2 cups sugar
Praline or bourbon liqueur (optional)
Freshly ground nutmeg

Preparation

Cook milk, heavy cream, and 1/8 teaspoon ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150°). Reduce heat to low. Whisk together egg yolks and sugar in a large saucepan until smooth. Cook over low heat, whisking constantly, until mixture reaches at least 160° (about 25 minutes). Whisk milk mixture into egg mixture. Cool 30 minutes; transfer to a pitcher. Cover and chill 3 to 24 hours. Pour desired amount of praline or bourbon liqueur into each glass, if desired. Top with eggnog. Sprinkle with freshly ground nutmeg.

Note:

David Burnette,

The Capital Hotel, Little Rock, Arkansas,

December 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note