Eggnog is really one of these recipes that the average person only thinks about making at Christmas.
Hardly ever do you hear of anyone drinking it during other times of the year.
This recipe is for the traditional non-alcoholic type of eggnog.
- 2 large eggs
- 1 1/2 cups sugar
- 1/2 tsp salt
- 2 quarts milk
- 2 tbls of vanilla extract
- 2 cups heavy whipping cream
- 1 tsp of ground nutmeg
Take a large heavy pan and beat up the eggs, sugar and salt until fully mixed up. Then you need to gradually stir in half of the milk and cook at a low heat. Stir every now and again to allow the mixture to thicken. This will take about 25 minutes. Just make sure you don’t allow the mixture to boil because this can cause it to curdle.
Take a large mixing bowl and add the above mixture, then stir in the vanilla, nutmeg and the second half of the milk. Cover the bowl and place in the fridge so that it can chill. A few hours should do nicely.
Whip up the cream so that soft peaks appear. Use a wire whisk and then fold the cream into the custard mixture gently. Now you have eggnog which you can serve in a 5 quart punch bowl. Sprinkle the top with some nutmeg.
To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. with wire whisk, gently fold whipped cream into custard mixture. You should get about 16 servings out of this.
If you end up not wanting to drink all of your eggnog, you can look at some fun recipes that use it as an ingredient.