My daughter Marissa decided to make homemade Eggnog for the staff Christmas party. She is not a fan of eggnog but apparently Eggnog is not available in England…this is what my daughter is telling me. Her colleagues wanted to try it so she decided to venture out and make some.
After searching online for a recipe, Marissa decided on this cooked version as she wanted to cut down on the possibility of getting her colleagues sick. No Alcohol either…it was a school Christmas party. I have included the alcohol version of the recipe but you can omit that if you wish.
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 2.5 cups whole milk
- 1 cup heavy cream
- 3 ounces bourbon or rum
- 1 tsp grated nutmeg
- 4 egg whites
- Add egg yolks to a bowl and beat until they lighten in colour.(Use an stand mixer or hand mixer). Gradually add the 1/3 cup sugar, continue to beat until completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally.
- Remove from the heat and gradually add a very small amount of the hot liquid into the egg/sugar mixture, while constantly whisking the eggs. Continue slowly adding the hot liquid while whisking the eggs and after a few moments you can safely add the remaining hot liquid (do this so as not to scramble the eggs). Then return everything to the pot and cook until the mixture reaches 160 degrees F.
- Remove from heat, stir in the bourbon, pour into a medium mixing bowl.
- Place in the refrigerator to chill.
- In a medium mixing bowl, beat the egg whites to soft peaks.
- On low setting gradually add the 1tbsp of sugar and beat until stiff peaks form.
- Whisk the egg whites into the chilled mixture.
Recipe adapted from Food Network
I love how she served the eggnog in a mug…
and of course with the Toblerone Shortbread Cookies she also made for the party.
If you missed that recipe you can get it HERE!
Thanks for being here, and Merry Christmas!
See Marissa’s reaction to the Eggnog!!
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