Ingredients
- Egg 6
- Sugar 0.5 cup
- Whipping cream 1 cup
- Milk 2 cups
- Nutmeg 0.25 teaspoons
- Vanilla extract
- Salt 1 pinch
- Cinnamon
- Alcohol 0.5 cup
Method
- Separate the eggs
- Whisk the egg yolks, and vanilla extract until it is fluffy and the sugar melted.
- In a saucepan combine the milk, whipping cream, ground nutmeg and salt, and start heating it until it barely starts to simmer.
- Remove it from the heat and little by little temper the egg mixture with it.
- Add all the milk and cream to the eggs, then pour the mixture back in the saucepan and heat the mixture to 160 degrees Celsius while mixing it constantly.
- Remove from the heat and let it cool down before adding the alcohol to it.
Garnish
- Garnish it with ground cinnamon or with a cinnamon stick.
Note: Let the eggnog rest in the fridge for at least 12 hours before serving.
You can use Vodka or Bourbon, they both work very well in the eggnog.
Fun facts: While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval” British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.
Throughout Canada, the United States and some European countries, eggnog is traditionally consumed over the Christmas season, from late October until the end of the holiday season. A variety called “ponche crema” has been made and consumed in Venezuela and Trinidad since the 1900s, also as part of the Christmas season.
