Sunday, December 12, 2010

the perfect Eggnog recipe

When I say perfect in the recipe, I am not kidding folks.  I have read through hundreds (probably literally) of eggnog recipes.  Well, attempt number one (a month or two ago) failed miserably.  It is flat out awful.  I read through recipe after recipe because I had to find one that cooked the eggs and didn't use alcohol.  Not an easy feat.  Countless recipes don't cook the eggs and that is obviously a no go.  And then the rest of them all had rum or something of the sort in it.  So as I began searching for a wonderful eggnog recipe again, I decided to look at recipes that had alcohol in it and then I would just leave it out.  I read through a lot of reviews and finally found one that hundreds of people liked and several had left out the rum and it still tasted great.  I decided it was worth a try.  This morning I was so excited to make eggnog that while Casey was sleeping, I was in the kitchen making it.  And I love it!  Seriously--love!

A few notes, this stuff is really thick/ strong.  I just completely left out the rum but I wonder if it would be better to substitute it for additional milk.  And let's be honest... I LOVE eggnog as thick and rich as it can get!!  But this is even a little to overwhelming for me.  I have poured in extra milk and that seems to help mellow it.  I also could not find "light" cream like the recipe calls for and bought heavy instead.  This may be part of the problem with the richness??  I think when I make this again, I will buy a half gallon of half'n'half cream and use that in place of the milk and cream.  I also used a double boiler after I tempered the eggs.  (I don't really own a double boiler...  I just happen to have two "dutch oven" size pans.  I filled one with an inch or two of boiling water and then placed the other pan on top.  It worked just as good as a "real" double boiler!)  Double boilers definitely help to not end up with scrambled egg drink!!  (If you don't have a "double boiler" stir CONSTANTLY on a SUPER low heat... it will take awhile but will be well worth the wait!)  You for sure want to use a large pan!!  It makes about 1/2 gallon (actually more because I keep adding extra milk).

4 cups milk

5 whole cloves
1/2 t. vanilla
1 t. cinnamon
12 egg yolks
1 1/2 c. sugar
4 c. light cream
(2 1/2 c. milk/ sprite/ etc???)
2 t. vanilla
1/2 t. nutmeg


  1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a large saucepan, and heat over medium low for until it is completely boiling while stirring.  About 15 minutes.  Make sure you stir constantly to avoid scorching the milk.
  2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Temper the hot milk mixture slowly into the eggs. Pour mixture into the large saucepan. Place that saucepan on top of the double boiler.  Cook over high (if using the double boiler) or medium- low (no double boiler) until thick.  About 10 minutes.  Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
  3. Stir in cream, (extra milk/ sprite/ etc to dilute the drink) and 2 teaspoon vanilla. Serve chilled.  Sprinkle with nutmeg to garnish.

Seriously everyone should try it!  I know that it uses A LOT of eggs... but so tasty!  And with the egg whites--you can make divinity!  A perfect combination! :)

Love our festive Christmas glasses! :)

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