Delicious Homemade Eggnog Recipe

It's lovely to have a calm night after Christmas eggnog on the couch by the tree reflecting on the year.

Ingredients

• 4 large eggs

• 1/2 cup granulated sugar

• 2 cups whole milk

• 1 cup heavy cream

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground nutmeg (plus extra for garnish)

• 1/2 cup rum (optional)

• 1/2 cup bourbon (optional)

Instructions

1. Beat the Eggs:

   • In a large mixing bowl, whisk the eggs until they are light and frothy. Gradually add the sugar and continue to whisk until the mixture is smooth and creamy.

2. Combine the Milk and Cream:

   • In a separate saucepan, combine the milk and heavy cream. Heat the mixture over medium heat until it is warm but not boiling.

3. Temper the Eggs:

   • Slowly add the warm milk mixture to the egg mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering and ensures a smooth texture.

4. Cook the Mixture:

   • Pour the combined mixture back into the saucepan. Cook over low heat, stirring constantly, until it thickens slightly (about 5-7 minutes). It should coat the back of a spoon. Do not let it boil!

5. Add Flavorings:

   • Remove the saucepan from heat and stir in the vanilla extract and ground nutmeg. If you're using alcohol, add the rum and bourbon at this stage.

6. Chill:

   • Allow the eggnog to cool to room temperature. Then, refrigerate it for at least 2 hours (or up to overnight) to chill thoroughly.

7. Serve:

   • Pour the chilled eggnog into glasses, garnish with a sprinkle of nutmeg, and enjoy!

Tips

• Non-Alcoholic Version: Simply omit the rum and bourbon for a delicious kid-friendly eggnog.

• Storage: Store any leftover eggnog in the refrigerator for up to 3 days. Stir well before serving.

• Additions: For extra flavor, consider adding a splash of cinnamon or a few drops of almond extract.

Post-Christmas Cheers!