Name: Rich and Creamy Eggnog Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 1
Ingredients: 6 large egg yolks; 2 cups whole milk; 1 1/2 cups heavy cream; 1/2 cup maple syrup; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 teaspoon salt; 2 teaspoons vanilla extract

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This rich and creamy eggnog recipe is full of delicious spices, and is the perfect warm sip to share this winter season. Drink it plain, or put it in your hot cocoa!

Today’s recipe is one that is a bit intimidating for me. I’m not sure if it’s the egg, or that it’s a drink I’m a bit unfamiliar with, however, my husband loves eggnog! And since he challenged me to find seasonal drinks we love and want to serve to guests, I wanted to conquer one of his favorites: eggnog.

I have an interesting relationship with eggnog. I prefer to substitute eggnog for milk when I am making hot cocoa. The rich, creamy flavor of eggnog takes the hot cocoa to another level. But when it comes to drinking eggnog plain, not as an add-in, I have some specifics. I want to taste the nutmeg and cinnamon spices. I want it smooth and creamy, not too thick, and not too thin. Turns out, that is tough to accomplish!

I like this specific recipe, because it cooks the mixture over low heat. So any egg-concerns you may have, this fixes that!

So I have tried a few recipes, mixed and matched a bit, and here is what I have come up with!

Materials:

Small bowl
Whisk
Saucepan
Sieve
Jar

Rich and Creamy Eggnog Ingredients:

6 large egg yolks
2 cups whole milk
1 1/2 cups heavy cream
1/2 cup maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons vanilla extract

How to make this Eggnog Recipe!

In a small bowl, whisk the egg yolks. Set aside.
In a medium saucepan over low heat, combine the milk, cream, maple syrup, cinnamon, nutmeg, and salt. Heat until small bubbles appear around the edges.
Slowly whisk half the heated milk mixture into the yolks. (This heats the egg mixture without scrambling the eggs!)
Pour the heated egg mixture back into the saucepan and continue to cook over low heat until the eggnog is to your desired thickness. (You will want eggnog to reach a temperature of 160 degrees).
Remove from heat and stir in vanilla. If you see little egg bits, strain the eggnog through a sieve.*
Pour into jar, cover, and chill for at least 6 hours or overnight before serving.
Serve chilled or warm! (Or in your hot cocoa!)

Notes:

-The first time making this, I did not strain it through a sieve, and that was a mistake. Talk about chunks. So trust me, and don’t skip this step. I didn’t “see” eggs floating around, but they were there!

Yield: 1 quart