Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories306.5 kcal (15%)
Total Fat21.6 g (31%)
Carbs22.7 g (9%)
Sugars21.8 g (24%)
Protein6.6 g (13%)
Sodium179.4 mg (9%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
Step 2
In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
Step 3
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
Step 4
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Step 5
Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
Step 6
Remove from heat and stir in the vanilla, and your choice of alcohol, if using
Step 7
Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
Step 8
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
Step 9
Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
Step 10
Store homemade eggnog in the fridge for up to one week.
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Notes
3 liked
0 disliked
Delicious
Easy
Special occasion
Sweet
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