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!)
Ingredients:
- 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!