On the third day of Christmas my true love gave to me three shots of eggnog, two pieces of peppermint fudge, and cute little gingerbread bundt.
Well, they’re not real shots, there’s not enough alcohol in them, they’re more like small glasses of eggnog. But if you’re like me you can sip them out of a shot glass (that’s how I drink milk sometimes too, I know, I’m weird).
My mom was pretty sure that I wouldn’t like homemade eggnog and that it would be too eggy for me and considering I water down the store bought stuff with milk, I was pretty sure she would be right. This recipe seemed to prove both of us wrong! It’s not too eggy, it’s smooth and creamy, and has just enough rum to give it a bit more depth. It’s perfect for a Christmas Eve celebration and if you happen to have any leftover you could use it to make some scrumdidalyumpcious French toast on Christmas day!!!!
5 egg yolks (you can find pasteurized egg yolks in a carton in the grocery store)
¾ cup sugar
2 cups whole milk
1 cup heavy cream, whipped
1 teaspoon vanilla
1 teaspoon nutmeg, fresh is the best!
½ teaspoon cinnamon
¼ cup spiced rum (optional)
- Using an electric mixer fit with a whisk attachment, whisk the yolks and sugar on high until pale and frothy, this may take a few minutes. Make sure you scrap down the sides of the bowl every now and then.
- Turn the mixer to low and add the milk, continue to mix until the sugar has dissolved, once again, make sure you scrape down the sides of the bowl; you don’t want chunks of sugary egg yolk floating in your eggnog!
- Using a hand whisk, mix in the vanilla, nutmeg, cinnamon, and rum if you’re using it.
- Next mix in the whipped cream, I use a whisk to do this!
- Taste test the eggnog. You may want to add some more rum if you’re having a party and want to make things CRAZY!