Homemade Eggnog is a must try to during the holiday season
2 ½cupsof heavy whipping cream
1 ½cupsof whole milk
½cupof sugaror more if you like yours really sweet
2tbspof vanilla extract
In a medium sauce pan over medium heat add your eggs, sugar, cinnamon, nutmeg and milk and whisk together well so it is well blended.
Cook over medium heat stirring frequently for about 5-10 minutes or until the mixture coats the back of a spoon or if using a thermometer, it reaches 160 degrees. Don't worry if you get a little cooked egg on the bottom of your pan, you will strain your mixture later. Just try your best to keep stirring to prevent this.
Once the mixture is ready, pour it through a fine sieve over a large bowl to take out any thick bits that may have formed so your eggnog is nice and smooth. Now clean your sieve and do this one more time into another bowl just to make sure there are no bits of cooked egg in your eggnog mixture.
Now go ahead and add your heavy whipping cream,and vanilla to the mixture and mix well.
Pour your eggnog into a large jug with a lid or plastic wrap on top and place in the refrigerator for at least 3 hours but preferably overnight to thicken, chill and let the flavors all come together.
For a spiked eggnog
Add 1 shot of rum to 8 ounces of homemade eggnog.
Top with whipped cream and sprinkle of cinnamon.
Add cinnamon, cinnamon sticks, Cognac or rum.
For thicker eggnog: substitute heavy whipping cream or half and half for the milk
For thinner eggnog: substitute milk for some of the heavy whipping cream
For smoother eggnog if yours comes out to thick or it gets lumpy: add it to a blender with a little milk and blitz for a few seconds