I have wanted to cook eggnog for a long time and I finally managed to prepare it for Christmas.
This is an amazing drink – sweet, creamy, light and delicious!
I used bourbon, but you may use rum or other alcohol of your choice, or skip it if you want a virgin drink. I drank one glass of non-alcoholic eggnog and I have to tell you, it is super delicious just like that, too!
My recipe makes 4 medium glasses of eggnog, so if you have more people over, simple double the ingredients! Make sure to let your folks know that this eggnog is prepared with cooked egg yolks, so they can relax and enjoy it instead of worrying about the eggs.
You may adjust the sweetness of the drink, too! Mine became sweet, as I like it, but if you are not a sweet tooth, just skip half of the sugar!
300 ml. milk
1 tea spoon vanilla extract
3 egg yolks
50 grams sugar
1 table spoon honey
200 ml. whipping cream
100 ml. bourbon
1 tea spoon cinnamon
1 tea spoon nutmeg
Heat up the milk with the cinnamon and honey.
Beat the egg yolks with the sugar in a small sauce pan, until pale.
Slowly whisk the hot milk into the egg yolk mixture in order to temper the eggs.
Cook the egg yolk and milk mixture over medium heat until it starts to thicken. Whisk constantly in order to avoid curdling the eggs.
Let the mixture cool completely, then add the bourbon and cream.
Cover with plastic wrap and chill in the fridge for about an hour.
Serve cold with a pinch of nutmeg (and whipped cream – optional).