2000s Recipes + Menus
Eggnog
MakesAbout 6 cups
- Active time:25 min
- Start to finish:3 3/4 hr (includes chilling)
December 2003
Winter wouldn’t be complete without a mug of homemade eggnog.
- 3 cups whole milk
- 7 large eggs
- 1 cup sugar
- 2 cups heavy cream
- 1/3 cup bourbon
- 1/3 cup Cognac or other brandy
- 1 teaspoon vanilla
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Special equipment:
an instant-read thermometer -
Garnish:
freshly grated nutmeg
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Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow steam, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170ºF on thermometer, 6 to 7 minutes.
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Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.
Cooks' Note: Flavor of eggnog improves when it is made a day ahead to allow alcohol to mellow.
- Keywords
- melissa roberts,
- bourbon,
- brandy,
- eggs,
- beverages