Dasher’s Creamy Eggnog

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Creamy Eggnog

 

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Merry Christmas everyone! I have been off the grid for a few days, cuddling up by the fire and watching a ton of Christmas movies, eating sugary foods and just relaxing. I will continue to do so, but I made this deliciously creamy eggnog that I wanted to share with you.

 

Creamy Eggnog

 

This creamy eggnog is dedicated to one of Santa’s reindeer, Dasher. I don’t know, I think he deserves it. Next year, another reindeer will get its glory. However, this is so good! I have had a ton of egg yolks in the fridge because of some macarons I made (see recipe here). I didn’t know what to make of them until I figured I had forgotten the most essential Christmas drink of them all – the eggnog!

 

Creamy Eggnog

 

Many talks about needing to use as fresh egg yolks as possible, but I honestly don’t think that’s an issue here in Norway. These eggs were bought on a local farm, and then the yolks have been in the fridge for a few days. However, there might be more of an issue in other countries, so I still suggest using as fresh egg yolks as possible.

 

I’ll be short, I need to get back to all the Christmas movies and drinking all this eggnog, and I suggest you do the same.

 

Creamy Eggnog

 

Dasher’s Creamy Eggnog

 

This recipe is adapted from Dishing Delish. Get a medium casserole, heat the milk with the cinnamon, 1/2 tsp vanilla and 4 cloves. Carefully bring this to a boil, and then remove it from the heat. Egg yolks will coagulate at a temperature of around 65C (150F), and therefore we want to reduce the heat before adding it to the eggs. Reduce the heat to less than 65C to avoid getting scrambled eggnog. Sounds gross.

 

Creamy Eggnog

 

While you wait for the temperature on the milk to drop; mix the sugar and egg yolks to a thick and fluffy consistency with air bubbles. I used a handheld mixer. When the milk is cold enough, pour it in the eggs while you continue to whisk.

 

Add this mixture back into the casserole and heat it for a few minutes (remember, not more than 65C), until thickened. Let cool for around 1 hour. Then, you’ll add in the cream, nutmeg, 1 tsp of vanilla and half a cup of dark rum. The rum is optional, but it makes the drink less sweet.

 

Creamy Eggnog

 

Remove the 4 cloves.  You can let it sit overnight, or drink it immediately. So, go get yourself a glass, get the fire going and cozy up with a movie! Merry Christmas and enjoy this deliciously creamy eggnog!

 

Creamy Eggnog

 

Unfortunately, eggnog cannot be consumed everyday, so if you’re craving other delicious Christmas drinks, I’ve got your back:
 

 
Please tell me what you thought of this recipe, either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it!

 

 



Print Recipe
Dasher's Creamy Eggnog Yum
Creamy, sweet and smooth eggnog. The perfect Christmas drink!
Creamy Eggnog
Course Cocktail, Drinks
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
liters
Ingredients
Course Cocktail, Drinks
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
liters
Ingredients
Creamy Eggnog
Instructions
  1. Get a medium casserole, heat the milk with the cinnamon, 1/2 tsp vanilla and 4 cloves. Carefully bring this to a boil, and then remove it from the heat. Egg yolks will coagulate at a temperature of around 65C (150F), and therefore we want to reduce the heat before adding it to the eggs. Reduce the heat to less than 65C to avoid getting scrambled eggnog. Sounds gross.
  2. While you wait for the temperature on the milk to drop; mix the sugar and egg yolks to a thick and fluffy consistency with air bubbles. I used a handheld mixer. When the milk is cold enough, pour it in the eggs while you continue to whisk.
  3. Add this mixture back into the casserole and heat it for a few minutes (remember, not more than 65C), until thickened. Let cool for around 1 hour. Then, you'll add in the cream, nutmeg, 1 tsp of vanilla and half a cup of dark rum. The rum is optional, but it makes the drink less sweet.
  4. Remove the 4 cloves. You can let it sit overnight, or drink it immediately. Serve with a tiny bit of grated nutmeg, if preferred.
Recipe Notes

Author: Stine Mari from Ginger with Spice
Adapted from: Dishing Delish

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