Homemade Eggnog Recipe
Raise a glass and toast the seasonal by serving this truly traditional holiday eggnog. Serve the non-alcoholic base with your favorite spirit on the side, if desired.
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6 large eggs
2 egg yolks
1/2 cup sugar
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
Whipped cream, for serving
Combine eggs, egg yolks, sugar and salt in a heavy saucepan and whisk until well combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated.
Set heat to low and cook slowly, stirring frequently, until the mixture reaches 160 degrees F and is thick enough to coat the back of a spoon. Strain mixture through a fine sieve to remove any bits of cooked egg. Add vanilla extract, cinnamon and nutmeg, stirring to combine.
Chill overnight or up to 3 days in advance. Serve chilled with a dollop of whipped cream and grated nutmeg. Have a bottle of your favorite spirit on hand so grown-ups can spike their own if desired. Tuck a straw or cinnamon stick embellished with a printable straw flag into each glass.
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