Eggnog
Eggnog is a holiday classic for a reason. But this year, skip the store-bought and make it at home. It’s easier than you think!
Ingredients
- 1/2 cup (105 g) sugar
- 2 tsp cornstarch
- 4 egg yolks
- 2 eggs
- 5 cups (1.25 litres) milk, warm
- 1/2 cup (125 ml) 35% cream
- 1/2 cup (125 ml) dark rum
- 1 cinnamon stick
- 1 clove
- ¼ vanilla bean
- 1/8 tsp ground nutmeg
Instructions
- In a pot, off the heat, whisk together the sugar and cornstarch. Add egg yolks and eggs and whisk until smooth. Whisk in the milk and cream. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot. Remove from heat.
- Add the rum, spices and vanilla and mix thoroughly. Pour into an airtight container and let cool. Cover and refrigerate for 6 hours.
- Strain the eggnog through a sieve placed over a bowl. Compost the spices and vanilla. Serve in glasses with ice, if desired. Add milk or rum, to taste.
Eggnog is a holiday classic for a reason. But this year, skip the store-bought and make it at home. It’s easier than you think!