Today’s Holiday treat is Egg Nog, one of my absolutely favorite holiday traditions. We always have it served at my Granny’s house every Christmas blended with vanilla ice cream and a splash of bourbon (for the adults) and a sprinkle of nutmeg on top. I just love the creamy sweet smooth flavor and could drink my weight in it.
For this recipe I half ed the recipe, but I would always advise at any party to double it, because it will be gone in no time.
Please be sure to link up your holiday treat recipes posts below.
Ingredients: 4 cups half-and-half, 2 cups whole milk, Dash allspice, 1/2 cup sugar, 5 egg yolks, splash of bourbon, sprinkle of nutmeg, vanilla ice cream (optional)
Start off by adding both the milk and half and half to a medium sauce pan over medium heat
Add the sugar
and a dash of allspice, then stir well and heat until steaming
Meanwhile go ahead and separate the yolks from the whites, be sure to just get the yolks
slightly beat the yolks, in a small bowl
Once the milk mixture has bubbles around the edges, go ahead and temper the eggs
by adding a couple of spoonfuls of the hot milk mixture to the eggs, stirring well. This will bring the egg temperature up and prevent having scrambled eggs.
Then pour it all back into the milk mixture
and cook until it coats the back of a spoon
Then immediately place the whole pot in an ice bath
Once it has cooled go ahead and refrigerate until ready to serve.
Note: if you want to make it extra creamy add a couple of scoops of vanilla ice cream and blend.
To serve add a splash of bourbon
and a sprinkle of nutmeg
Print This Recipe
4 cups half-and-half
2 cups whole milk
1/2 cup sugar
5 egg yolks
splash of bourbon
Combine the half-and-half, whole milk, allspice and sugar in a large saucepan and heat until steaming.
Whisk the egg yolks in a small bowl and ladle some of the hot mixture into the bowl while whisking constantly. Then whisk the tempered egg mixture back into the remaining hot liquid. Stir until mixture coats the back of a wooden spoon, then place immediately into an ice water bath. Refrigerate and serve with a splash of bourbon and sprinkle of nutmeg.
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