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Homemade Eggnog
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
385 minutes
Decadent homemade eggnog made with cooked egg yolks, irresistible even for non-eggnog fans.
Ingredients:
  • 12 large egg yolks
  • 4 cups whole milk
  • 2 cups heavy whipping cream
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon vanilla extract
  • 7 tablespoons whipped cream, or to taste
  • 7 pinches ground cinnamon
Instructions:
  • Whip egg yolks and sugar in a large bowl with an electric mixer until the mixture is light and fluffy. Let it sit for later.
  • In a large saucepan, gently heat milk, whipping cream, and nutmeg until it simmers gently with 1 to 2 bubbles every 2 to 3 seconds, approximately 3 minutes. Remove from heat.
  • Gradually whisk a small amount of the hot milk mixture into the egg yolk mixture, continuing to whisk constantly. Once mixed, slowly incorporate the rest of the milk while whisking. Return the eggnog mixture to the saucepan and cook over medium heat, whisking continuously until it reaches 160°F (70°C). Transfer the eggnog to a pitcher, cover, and refrigerate for 6 hours to overnight.
  • Use an immersion blender to blend the cooled eggnog until smooth, for about 1 minute. Serve the eggnog in 7 cups, garnishing each with a dollop of whipped cream and a sprinkle of cinnamon.

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