Separate the Egg Whites and Egg Yolks. Add the Egg Yolks in a medium sized mixing bowl, add sugar to it and whisk until combined through.
Heat a saucepan over medium high heat. Add the Milk, Heavy Cream, Ground Cinnamon, Nutmeg, Cloves and Kosher Salt. Whisk until combined. ALlow the mixture to some to a bare simmer. Remove from heat.
Temper the Eggs. Add in a spoonful of the milk mixture to the egg mixture and whisk until combined. Repeat this process, until you have used up all the milk and mixed it with the egg mixture.
Now, add this egg and milk mixture in the saucepan and put it back to the heat.
Whisk contanstly until the mixture thickens a bit. Add the vanilla extract and whisk until combined. (at this point you can add l1/4 cup of iquor of your choice) Use a thermometer to check the temp of the mixture. (it should be about 160F). Once it reaches the temp, remove from the heat. (The mixture will thicken, as it cols down)
Use a fine-mesh strainer to strain the mixture into a pitcher or any container with a plastic lid.
Refrigerate the mixture until it chills. The eggnog will thicken as it chills. If you want it thinner, blend it with 1/4 cup of milk before serving
Serve it chilled with some ground Nutmeg sprinkled on top.
Notes
You can add Alcohol to your Eggnog, right when you are adding the Vanilla extract. The best alcohol for Eggnog would be Brandy or Rum or Whiskey or Bourbon. The best alcohol to add to Eggnog would be Brandy or Rum because of strong sweet and cinnamon flavor, it compliments Eggnog the most.
Nutrition
Nutrition Facts
How to Make Classic Eggnog Recipe
Amount Per Serving
Calories 304Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g75%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 238mg79%
Sodium 57mg2%
Potassium 180mg5%
Carbohydrates 22g7%
Fiber 0.1g0%
Sugar 22g24%
Protein 7g14%
Vitamin A 960IU19%
Vitamin C 0.2mg0%
Calcium 149mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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