Boozy Eggnog
Once you put in the effort to make eggnog at home, you’ll never glance at the store-bought stuff again, and I think you’ll be surprised at how simply it all comes together. This is the most traditional eggnog recipe you’ll find, but you can have tons of fun with experimenting with different flavors and liquors!
Ingredients:
6 egg yolks
¾ cup sugar
1 cup heavy cream (or full-fat coconut milk)
2 cups whole milk (or nut/plant milk)
1 tsp ground nutmeg
½ tsp of vanilla
pinch of salt
¼ cup amaretto
½ cup bourbon (or dark rum!)
garnish: whipped cream, cinnamon stick, ground nutmeg
Directions:
Separate egg whites from egg yolks (save egg whites for other use, like in a frothy cocktail!). Place yolks in a large mixing bowl and add ¾ cup of sugar. Whisk until light, fluffy, and at least doubled in volume. It should also lighten in color. Set aside.
In a medium sauce pot, combine 1 cup heavy cream, 2 cups whole milk, 1 tsp ground nutmeg, ½ tsp vanilla extract, and a pinch of salt. Heat milk to 160F.
Remove the heat and slowly pour milk into egg mixture, small amounts at a time, whisking vigorously as you go. Be careful not to add the entire hot milk mixture at once to avoid egg curds!
Once the milk and eggs have reached a velvety consistency, add the ¼ cup of amaretto and ½ cup of amaretto and stir to incorporate.
Chill in the refrigerator for at least two hours before serving. Top with whipped cream, ground cinnamon, and freshly grated nutmeg.
This makes approximately 4 servings and lasts in the refrigerator for about 2-3 days.