Vanilla Eggnog
Easy vanilla eggnog recipe that will leave you speachless.
Ingredients
- 6 egg yolks
- ¼ cup sugar
- ¼ cup milk
- 1 vanilla bean
- 2 pinches cinnamon
- 1 pinch nutmeg
- 3 whole cloves
- 2 tbsp rum
- 2 tbsp bourbon
- 1 cup whipping cream or heavy cream
Instructions
- Separate egg yolks from egg whites first.
- Beat egg yolks alone first, and then start with adding sugar. Mix at the high spread until you get a nice and fluffy texture. It will take you about 3 to 4 minutes in total.
- In a saucepan, add milk, whole cloves, a dash of nutmeg and a dash of cinnamon. Open vanilla bean and use its inside. Add it to the milk. Heat the milk mixture until it starts steaming. Be careful not to boil the milk. To avoid boiling and a burned bottom, heat the milk over low to medium heat.
- When is milk hot enough, add half of the mix to the fluffy eggs. When you are doing this, make sure you are constantly whisking. Gradually add the rest of the milk. You are practically cooking the egg yolks in this step.
- Return the vanilla eggnog to the stove and cook it over medium heat until it thickens. Whisk it constantly to avoid boiling and burning. This step will take you between 5 and 10 minutes.
- Let the eggnog chill for 1 hour.
- Remove the cloves with a spoon or strain the eggnog if it has some curdled parts. Now is also time to add the rest of the ingredients: whipping cream, Bourbon and rum. Whip them well into your vanilla eggnog.
- Let it cool completely and serve in glasses. Enjoy!
Notes
Keep eggnog in the refrigerator and drink it within 4 days.
If you wish to warm eggnog up, do that on a stove over medium heat, but only the quantity you are planning to drink immediately.
Nutrition
Serving: 1personCalories: 359kcalCarbohydrates: 20.9gProtein: 8.8gFat: 26.7gSaturated Fat: 15.2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8.7gTrans Fat: 0.8gCholesterol: 313.7mgSodium: 88.3mgPotassium: 252.9mgSugar: 20.5gVitamin A: 317IUVitamin C: 0.6mgCalcium: 216mgIron: 0.6mg