Homemade Eggnog | Unbottled

Recipe By

Dairy West

Prep Time
30 min.
Cook Time
5 min.
Servings
Yields: 12-16 servings

Milk

Ingredients

12 eggs
6 cups whole milk, divided
2-3 whole cloves
1 stick cinnamon (may substitute ½-teaspoon ground cinnamon)
1 ½ cups sugar
¼ teaspoon salt
4 cups whipping cream, divided
½ teaspoon ground nutmeg (fresh is best)
1 tablespoon vanilla extract
Cinnamon sticks garnish for individual servings, optional

Directions

Separate egg yolks from whites (freeze egg whites for another recipe another day). Beat egg yolks until thick and lemon colored, set aside.

Place 3 cups milk in saucepan, add cloves, 1 cinnamon stick, sugar and salt. Stirring occasionally, slowly bring milk almost to a boil. Remove from heat and pour about 1-1/12 cups of hot milk, in a thin slow stream, into egg yolks while stirring yolks constantly. Pour tempered egg yolk mixture into remaining milk; return pan to stove, over low heat, stirring constantly, cook until mixture reaches 160 degrees (1-2 minutes); DO NOT boil.

Remove milk from stove, strain to remove cloves and cinnamon stick. Add remaining 3-cups milk, 2-cups whipping cream, nutmeg and vanilla. Refrigerate until ready to serve.

To serve, whip remaining 2-cups cream until soft peaks form. Fold whipped cream into cold seasoned milk; pour eggnog into cups or mugs, garnish with optional sprinkle of nutmeg and a cinnamon stick.