Tuesday, January 24, 2017

Homemade Eggnog

How To Make Homemade Eggnog

6 fresh organic eggs
1 cup sugar
2 cups whole milk
1 cup heavy cream
Nutmeg (Garnish)
Liquor is optional (rum, bourbon, cognac) - 1/2 to 1 cup
  1. Separate the eggs by putting the yolks in a mixing bowl and the whites in another. Cover the egg whites and place in the refrigerator.
  2. To the mixing bowl with the egg yolks, add the sugar. Whisk until creamy and smooth.
  3. Add the cream, milk and liquor. Whisk well.
  4. Whisk the egg whites until stiff peaks form.Fold these into the egg yolk mixture.
  5. Refrigerate until ready to serve.
  6. Garnish with nutmeg when serving.

* Non-alcoholic eggnog should be consumed within a day. If you add liquor it will preserve it for longer. If 1/2-1 cup of liquor is added it will last for several days. If you add 1-1/2 cup of liquor it will last for several weeks.
* Consuming raw or undercooked eggs may increaseyour risk for some food-boore illnesses. If the thought of raw eggs makeyou cringe, you do have the option of cooking the eggnog.
  1. In a sauce pan over medium heat, pour in the milk, sugar and cream. Heat until bubbles begin to form around the edges.
  2. In a separate bowl whisk the egg yolks until well combined. Pour in a small amount of the warm milk from the above step. Now pour this slowly into the saucepan and conntinue to cook until it has thickened.
  3. This can be be served immediately warm and it can be chilled for up to three days. You can whip the heavy cream until stiff forms peak and fold this into the eggnog. This will make it extra thick.

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