| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 3 Eggs large
- 2 egg yolks large
- 3/4 cup Sugar
- pinch Kosher Salt
- 3 ½ cup whole milk
- 1 ½ cup heavy cream
- 1 tsp pure vanilla extract
- ½ tsp Nutmeg freshly ground
- ¼ tsp lemon zest finely grated
- ¼ tsp Cinnamon powder
Ingredients
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Instructions
- Whisk eggs, egg yolks, sugar and a pinch of salt in a medium bowl. In a saucepan, heat milk and cream together on medium flame. Once the milk and cream mixture begins to steam, remove from the heat.
- Mix the hot milk-cream mixture with the eggs and pour it into the saucepan. Cook this mixture again on medium flame while stirring continuously until the mixture thickens and can coat the back of the spoon easily.
- Switch off the flame and add vanilla, cinnamon and nutmeg. Mix well and strain the mixture through a fine-mesh strainer. Let it cool and reach room temperature for about an hour. Once the mixture is at room temperature, refrigerate until cold for about 2 hours.
- In a large bowl, whip the remaining cream using an electric beater. Whisk the mixture and slowly pour in the cold eggnog mixture. Whisk until the eggnog is creamy and thicker than the heavy cream.
- Sprinkle a pinch of nutmeg, cinnamon and lemon zest and serve.
Recipe Notes
Recipe Tip
Avoid boiling the eggnog when heating, as it may curdle. If the mixture starts separating after cooling, use a beater or whisker to give it a thorough mix.
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Frequently Asked Questions
For how long does eggnog stay good?
You can refrigerate the eggnog for up to 3 days.
What eggs are best for eggnog?
Eggnog tastes best when made with brown or country eggs. However, you can also use classic eggs.