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Dec 7

{The Best} Homemade Eggnog

Shocker: I’m partial to traditions. I know, it isn’t smack-you-in-your-face obvious, and I’m happy to clarify. And one of my very favourite traditions is making homemade eggnog to sip on while Justin and I decorate our tree. We’ve been doing this for 7 years now, and it’s something we both look forward to each year. And at the risk of offending everyone I know – I usually despise eggnog. I’ve always found it to be far too sweet, almost cloying, and never really understood the appeal. That is, until I made it myself (originally for my eggnog-loving husband, but now it’s secretly for me). I will be the first to admit that sometimes it’s not neccessary to complicate things, and store bought can often win, but eggnog just isn’t one of those things. If you’ve never tried homemade eggnog, you’re in for a treat. It’s smooth, incredibly creamy, and not quite as sweet as its mass-produced counterpart – I guarantee it’ll be your new favourite holiday treat. 

 

Homemade Eggnog Recipe[break]

What you’ll need:

6 large egg yolks
1/3 cup granulated sugar
1 cup half and half cream
2 cups milk
1/2 teaspoon ground nutmeg
pinch of salt
1/4 teaspoon vanilla extract
extra nutmeg, for garnish

 

What you’ll do:

1) In a medium bowl, whisk the egg yolks and sugar together until light and creamy.
2) In a saucepan over medium-high heat, add the cream, milk, nutmeg and salt. Stir often until mixture is just about to simmer.
3) Add a big spoonful of the hot milk to the egg mixture, whisking vigorously (as you don’t want the hot milk to cook the egg). Repeat adding one spoonful at a time, to temper the eggs.
4) Once all of the milk has been incorporated, pour the entire mixture back into the saucepan on the stove over medium heat
5) Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a candy thermometer).
6) Remove from heat and stir in the vanilla.
7) Pour the eggnog into a pitcher, cover, and place in fridge until chilled.
8) Serve over ice with a sprinkle of nutmeg (and a shot of spiced rum, if you feel so inclined)
 
Note: will keep in fridge for up to a week

 

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  1. Michelle says:

    I need these glasses in my life!! Where can I find them?

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