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Ingredients
| granulated sugar: 1 1/2 cups |
| eggs: 12 (large//lightly beaten) |
| half and half cream: 4 cups |
| 2% milk: 4 cups |
| salt: 1/4 tsp |
| bourbon: 1/2 cup |
| brandy (Cognac): 1/2 cup |
| vanilla extract: 2 tsp |
| light whipping cream (fluid): 2 cups |
| ground nutmeg: 1/2 tsp |
Classic Eggnog
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
3 serving(s)
Tags
- Gradually add sugar to eggs in a large glass mixing bowl, whisking until blended. Set aside.
- Stir together half and half, milk, and salt in a Dutch oven over medium-low heat. Cook, stirring occasionally, 12-15 minutes or just until mixture begins to bubble around edges of pan (do not boil).
- Gradually stir half of hot milk mixture into egg mixture. Stir egg mixture into remaining hot milk mixture in Dutch oven.
- Cook mixture over medium-low heat, stirring constantly, until mixture slightly thickens and thermometer registers 160 degrees (about 30 minutes). Remove from heat and stir one minute. Pour mixture through a fine wire-mesh strainer into a serving bowl. Stir inn bourbon, brandy, and vanilla; let cool 1 hour. Cover and chill at least 4 hours.
- Beat whipping cream at high speed with an electric mixer unti soft peaks form. Fold whipped cream into chilled eggnog, and sprinkle with nutmeg.