Just a little to sweet. We added extra milk to thin it out.
Photo: Ralph Anderson; Styling: Buffy Hargett
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Total: 4 Hours, 5 Minutes
- 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
- 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.
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