Egg Nog

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

and enjoy!

Print This Recipe

Egg Nog

Ingredients

4 cups half-and-half

2 cups whole milk

Dash allspice

1/2 cup sugar

5 egg yolks

splash of  bourbon

Directions

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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