Eggnog With Coffee and Irish Cream
More From Southern Living
Cool: 1 Hour
Chill: 4 Hours
- 1 1/2 cups sugar
- 12 large eggs, lightly beaten
- 4 cups half-and-half
- 4 cups milk
- 1/4 teaspoon salt
- 4 1/2 cups chilled strongly brewed coffee
- 3 cups Irish cream liqueur
- 2 teaspoons vanilla extract
- 2 cups whipping cream
- Garnishes: additional whipped cream, thin chocolate mints
- 1. Gradually add sugar to eggs in a large glass mixing bowl, whisking until blended. Set aside.
- 2. Stir together half-and-half, milk, and salt in a Dutch oven over medium-low heat. Cook, stirring occasionally, 12 to 15 minutes or just until mixture begins to bubble around edges of pan. (Do not boil.)
- 3. Gradually stir half of hot milk mixture into egg mixture. Stir egg mixture into remaining hot milk mixture in Dutch oven.
- 4. Cook mixture over medium-low heat, stirring constantly, until mixture slightly thickens and a thermometer registers 160° (about 25 to 30 minutes). Remove from heat, and stir 1 minute. Pour mixture through a fine wire-mesh strainer into a serving bowl. Stir in coffee, Irish cream liqueur, and vanilla; let cool 1 hour. Cover and chill at least 4 hours.
- 5. Beat whipping cream at high speed with an electric mixer until soft peaks form. Fold whipped cream into chilled eggnog, and garnish, if desired.
- Note: For testing purposes only, we used Baileys The Original Irish Cream and Andes Creme de Menthe Thins for chocolate mints.
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