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Ingredients

6 cups whole milk

2 cups heavy cream

1/8 teaspoon freshly grated nutmeg, plus more for sprinkling

12 large pasteurized egg yolks

2 cups sugar

Bourbon or praline- flavored liqueur or no alcohol  (optional)

Directions

Heat the milk, cream and nutmeg in a saucepan over medium heat, stirring occasionally, until steaming, 5 to 7 minutes. Reduce the heat to low and keep warm.

Whisk the egg yolks and sugar in a separate saucepan until smooth. Cook over low heat, whisking constantly, until the mixture coats a spoon and registers 160 degrees F on a thermometer, about 25 minutes. Remove from the heat and gradually whisk in the warm milk mixture. Let cool 30 minutes.

Transfer the eggnog to a pitcher, cover and refrigerate until cold, at least 3 hours and up to 1 day. Pour 1 to 2 tablespoons bourbon into each glass. Top with the eggnog and sprinkle with nutmeg.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/capital-eggnog-recipe/index.html?oc=linkback

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