One thing I grew up loving? Egg Nog. There’s something about milk and nutmeg and sugar… it’s the taste of Christmas in a cup, and something my children have come to love, too (not spiked, of course!)
As an adult, I appreciate the joy of making egg nog a little more. It requires patience and a steady hand, but luckily, it can be done easily with this 30 minute egg nog recipe! (The decision to turn this into an adult beverage is completely up to you!)
- 4 cups milk
- 1 cup sugar
- 12 large eggs, separated
- 1/2 cup rum, bourbon or whiskey (optional) – you could also add equal parts bourbon, brandy and rum to equal 1/2 cup
- 1 cup heavy cream, chilled
- ground nutmeg, for garnish
In a medium saucepan, whisk the milk and sugar over medium heat until the sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk the egg yolks. Continue whisking and pour the hot mixture into the yolks in a slow and steady stream.
Return the mixture to the pan, being careful as it may still be hot. Cook the mixture over medium-low heat, stirring often. Continue to cook until thick enough to coat the back of a spoon (about 25 minutes) – Do not let the mixture simmer, but quickly strain into a bowl. Gently stir in alcohol (if desired) and cream.
Let the mixture cool completely. Cover and refrigerate until chilled. If desired, top off with a dash of nutmeg. *Some like to take the egg whites and make a light meringue for the top.
I was sent a bottle of South Bay Rum to use in a recipe. It has become my favorite rum to use in egg nog. Cheers!