Side Pannel
Homemade Eggnog aka Christmas In A Cup
Homemade Eggnog aka Christmas In A Cup
- Recipe Submitted by Rosemary on 11/26/2014
Category: Holiday
Ingredients List
- egg yolks-4
- whole milk-2 cups/500ml
- sugar-1/2 cupeggnog whole pic
- half and half/single cream-2 cups/500ml
- vanilla bean-1
- nutmeg-1/2 tsp.
- mixed spice( a blend of cassia, coriander seed, caraway, nutmeg, ginger, cloves)-1tsp.
- cinnamon-1 stick
Directions
1. Pour 2 cups of whole milk in the heavy bottomed sauce pan, slit open your vanilla bean and scrape out the seeds and add them to the milk, along with the cinnamon stick and the rest of the spices. Heat the milk over a low heat until the milk is hot and steamy and about to boil. You don”™t want the milk heating process to happen quickly because the milk needs time to soak up all the wonderful flavours.
2. While the milk is getting infused, separate your egg yolks from the egg whites and reserve the egg whites for a different use or freeze them. Whip your egg yolks with sugar in a medium sized bowl until the mixture is much paler in colour and doubled in volume. When your milk is ready take it off the heat and remove the cinnamon stick.
3. The next step is a little bit tricky. Our main goal here is to “cook” the eggs so they are safe to eat but not to end up with a batch of milky scrambled eggs- trust me it”™s very easy to do and happens QUICKLY!
4. With your mixer still running slowly add half of the milk mixture to the egg mixture to temper the eggs, blend well. Tempering should prevent the eggs from curdling in the next step. Then empty the contents into the saucepan with milk and heat through while whisking continuously on low heat. It took mine 2 minutes. Take off the heat, strain through a fine sieve to ensure eggnog is smooth and silky, add single cream to it and chill until cold.
2. While the milk is getting infused, separate your egg yolks from the egg whites and reserve the egg whites for a different use or freeze them. Whip your egg yolks with sugar in a medium sized bowl until the mixture is much paler in colour and doubled in volume. When your milk is ready take it off the heat and remove the cinnamon stick.
3. The next step is a little bit tricky. Our main goal here is to “cook” the eggs so they are safe to eat but not to end up with a batch of milky scrambled eggs- trust me it”™s very easy to do and happens QUICKLY!
4. With your mixer still running slowly add half of the milk mixture to the egg mixture to temper the eggs, blend well. Tempering should prevent the eggs from curdling in the next step. Then empty the contents into the saucepan with milk and heat through while whisking continuously on low heat. It took mine 2 minutes. Take off the heat, strain through a fine sieve to ensure eggnog is smooth and silky, add single cream to it and chill until cold.
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