Homemade Holiday Eggnog
7 largefree-run egg yolks
1/2 cgranulated sugar
2 c35% heavy cream
1 c1% milk
1 largecinnamon stick (substitute 1/2 tsp. ground cinnamon)
1 smallpinch ground himalayan sea salt
1/4 tsppure vanilla extract
How to Make Homemade Holiday Eggnog
- In a medium bowl, add egg yolks and sugar; whisk until light in color and creamy (this help from curdling).
- In a medium saucepan over medium heat, add cream, milk, cinnamon stick and salt; stir until mixture just starts simmering. Slowly temper the egg mixture by whisking hot cream mixture a little at a time. When half the hot liquid is combined with egg mixture, transfer it to the saucepan. Whisk continuously for 2 minutes.
- Remove from the heat and add vanilla; stir to combine. Strain mixture using a fine sieve placed over a bowl or measuring cup; discard what are in the sieve. Pour eggnog into a container or a pitcher and cover with cling film. Transfer to the refrigerator until cold.
- When ready to serve, stir the eggnog, add ice cubes in tall glasses, pour rum if desired and sprinkle with nutmeg. Yield 4 cups