I hate eggnog.
At least, that’s what I’ve always told myself. It had that weird, tangy whang that left a strange aftertaste in my mouth. I didn’t understand why my husband liked the stuff, but since he enjoyed it, I dutifully bought a carton every holiday season. And every year, I’d try the eggnog again, just to see if my tastes had changed.
My taste buds had not changed. Eggnog was still yucky-tasting to me.
That is, until I discovered this recipe. Suddenly, eggnog is one of the highlights of our family’s holidays. No weird flavor here, just a wonderfully creamy drink. No strange aftertaste, only the delicious spice of cinnamon and nutmeg.
Our whole family looks forward to having a mug of eggnog while we work on a 1,000-piece puzzle together (another of our Christmas traditions). We’ve even discovered that this eggnog recipe is as delicious served warm as it is cold!
So whether you’re an eggnog aficionado or an eggnog avoider, add this recipe to your holiday to-do list and you just might find your family has a new Christmas tradition too!
(Makes about 2 quarts)
4 cups whole milk, divided
1/2 cup sugar
Pinch of salt
1 tsp each cinnamon and nutmeg (more to taste)
4 egg yolks
2 cups each of heavy whipping cream and whole milk
2 tsp vanilla
- In a large saucepan, heat 3.5 cups of milk, sugar, salt, and spices until hot.
- In a separate heatproof bowl, beat the egg yolks with 1/2 cup reserved milk.
- Very slowly, pour the hot milk mixture into the eggs, whisking constantly. You must do this in small amounts to temper the eggs. If you add too much of the hot milk at once, it will cook your eggs!
- Return the egg and milk mixture to the saucepan and bring to a low boil over medium-low heat, stirring frequently. Remove from heat.
- Pour custard into a large serving bowl (we use a pitcher for convenience). Whisk in 2 cups cream, 2 cups milk, and 2 tsp vanilla. You may need to add more cinnamon and nutmeg at this point.
- Chill before serving, or enjoy it while it’s still warm. It’s delicious either way!