Dasher's Creamy Eggnog
Creamy, sweet and smooth eggnog. The perfect Christmas drink!
Prep Time5 mins
Cook Time10 mins
Total Time1 hr 15 mins
Servings: 1 liters
- 750 ml milk 3 cups
- 1 tsp cinnamon
- 4 cloves
- 1,5 tsp vanilla extract
- 230 gr egg yolks about 12 yolks
- 225 gr sugar 1 cup
- 500 ml heavy cream 2 cups
- 125 ml dark rum 1/2 cup, optional
- 1/4 tsp nutmeg + more for garnish
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.
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 heavy cream, nutmeg, 1 tsp of vanilla and half a cup of dark rum. The rum is optional, but it makes the drink less sweet.
Remove the 4 cloves. You can let it sit overnight, or drink it immediately. Serve with a tiny pinch of grated nutmeg, if preferred.
Author: Stine Mari from Ginger with Spice
Adapted from: Dishing Delish