Homemade Old-Fashioned Eggnog

Tuesday, November 5, 2013 0 0

I don’t love eggnog. I know, I know, it’s shocking. { Is it also shocking for me to admit I don’t really love pumpkin pie either? I don’t. }

The other day J picked up some eggnog from the grocery store – probably the first day that eggnog hit the shelves. Every year I try to like it – I’ll try it straight up, with rum, in my chai tea, in my coffee… and every year I’ll drink a quarter glass and be done with it { although I do enjoy it as the creamer in my coffee… don’t knock it til ya try it! }

So when I was leafing through my Masala Farm cookbook on the weekend to plan meals for the week, I noticed a homemade old-fashioned eggnog recipe. I’ve been feeling the Christmas-vibe lately, and I know that almost anything homemade is better than store-bought, so I decided to give eggnog another chance.

eggnog 2

And… I’m an eggnog convert! This recipe came out so deliciously silky smooth and creamy and made even more delicious with a hint of Grand Marnier and bourbon { you can also use cognac, but we didn’t have any, so I used bourbon }. J’s only complaint was that there wasn’t enough booze in it. So, add your alcohol to taste. YUM.

Homemade Old-Fashioned Eggnog
Yields 2
A delicious homemade eggnog recipe! So much better than store-bought.
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Ingredients
  1. 1 cup milk
  2. 2 eggs
  3. 1/4 cup sugar
  4. 3/4 cup heavy cream
  5. 2 tbsp Grand Marnier
  6. 2 tbsp bourbon or cognac (or more! I often double this!)
  7. 1/2 tsp vanilla extract
  8. sprinkle of nutmeg
Instructions
  1. Bring the milk to a boil in a saucepan and then turn off the heat.
  2. In a large bowl, crack the eggs and whisk in the sugar, then slowly pour in the hot milk while whisking constantly. Return the mixture to the saucepan and cook over low heat until it thickens a little and coats the back of a wooden spoon, approx 6-8 minutes.
  3. Pour the eggnog base through a fine-mesh sieve and into a large bowl (the fine-mesh sieve isn't mandatory - I don't have one and it's not too clumpy). Stir in the cream, the Grand Marnier, bourbon, and vanilla. Cover and chill until cold.
  4. Serve over ice with a pinch of nutmeg.
Adapted from Masala Farm
Adapted from Masala Farm
the lovely kitchen http://www.thelovelykitchen.org/

 

 

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