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Eggs, cream, milk, sugar, vanilla, nutmeg. The classic eggnog without the bourbon. Christmas-level rich.
Ingredients
- 4 Egg Yolks
- 80 g Sugar
- 500 ml Whole Milk
- 250 ml Heavy Cream
- 2 tsp Vanilla Extract
- 1 tsp Ground Nutmeg
- Salt
Instructions
- Whisk egg yolks and sugar until pale and thick.
- Heat milk and cream in a saucepan just until steaming, not boiling.
- Slowly pour warm milk into yolks while whisking (tempering).
- Return everything to the pan and cook on low until it coats a spoon, about 5 minutes.
- Strain. Stir in vanilla, nutmeg, and salt.
- Chill for at least 4 hours.
- Serve in small glasses with grated nutmeg on top.
Notes
Serves 6. Raw-egg version: skip the tempering, whisk everything cold, serve immediately. Use pasteurized eggs.
How to make a Virgin Eggnog
Eggs, cream, milk, sugar, vanilla, nutmeg. The classic eggnog without the bourbon. Christmas-level rich.
Ingredients
- 4 egg yolks
- 80g sugar
- 500ml whole milk
- 250ml heavy cream
- 2 tsp vanilla extract
- 1 tsp ground nutmeg plus more for garnish
- Pinch salt
Instructions
- Whisk egg yolks and sugar until pale and thick.
- Heat milk and cream in a saucepan just until steaming, not boiling.
- Slowly pour warm milk into yolks while whisking (tempering).
- Return everything to the pan and cook on low until it coats a spoon, about 5 minutes.
- Strain. Stir in vanilla, nutmeg, and salt.
- Chill for at least 4 hours.
- Serve in small glasses with grated nutmeg on top.
Three notes worth knowing
Serves 6. Raw-egg version: skip the tempering, whisk everything cold, serve immediately. Use pasteurized eggs.
When to drink a Virgin Eggnog
Any time you want the ritual without the aftermath. Brunch, post-work, Dry January, designated driver, pregnancy, or just not in the mood to drink tonight.
