3 Nogs to try this holiday!
Recipes in this Video
Ingredients
- ●4 large eggs
- ●1/2 cup granulated sugar
- ●2 cups whole milk
- ●1 cup heavy cream
- ●1 cup dry sherry
- ●1 tsp vanilla extract
- ●1/2 tsp ground nutmeg
- ●1/4 tsp ground cinnamon
- ●1/4 tsp salt
Instructions
- 1In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy.
- 2In a saucepan over medium heat, combine the milk, heavy cream, and salt. Heat until just steaming, but do not boil.
- 3Slowly pour the warm milk mixture into the egg mixture while whisking continuously to temper the eggs.
- 4Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5-7 minutes).
- 5Remove from heat and stir in the dry sherry, vanilla extract, nutmeg, and cinnamon.
- 6Let the mixture cool to room temperature, then refrigerate for at least 2 hours to chill.
- 7Once chilled, give the eggnog a good stir before serving.
- 8Serve in glasses, garnished with a sprinkle of additional nutmeg or cinnamon if desired.
Equipment
Ingredients
- ●12 large eggs
- ●1 1/2 cups granulated sugar
- ●1 quart whole milk
- ●1 quart heavy cream
- ●1 1/2 cups bourbon
- ●1/2 cup dark rum
- ●1/2 cup brandy
- ●1 tsp freshly grated nutmeg
- ●1/2 tsp ground cinnamon
- ●1/4 tsp salt
Instructions
- 1In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy.
- 2Add the milk and heavy cream to the egg mixture, whisking until smooth.
- 3Stir in the bourbon, dark rum, and brandy until fully incorporated.
- 4Add the freshly grated nutmeg, ground cinnamon, and salt, mixing well.
- 5Transfer the mixture to a large airtight container and seal it tightly.
- 6Refrigerate the eggnog for at least 2 weeks, shaking the container gently every few days to mix the ingredients.
- 7After the aging period, taste the eggnog and adjust the spices if necessary.
- 8Serve chilled, garnished with additional nutmeg if desired.
Equipment
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