This recipe is adapted from the recipe in Hudson Valley Mediterranean, which is a wonderful and very nutritionally focused cookbook from a local chef.
It was knowing this that I decided to try out the recipe- maybe it isn’t possible to make eggnog a health drink, but at least it can be a delicious and wholesome one, without the additives of so many of the ones you buy at the store.
I tend to mix my eggnog with milk to temper the sweetness, so I adjusted this recipe to be a bit lighter- feel free to change it to 2 cups of milk and 2 cups of half and half, and/or to up the sugar to 3/4 cup if you prefer the more classically thick version. Merry Christmas, and happy holidays!
- 3 cups whole milk
- 1 cup half and half
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 1/2 tsp freshly grated nutmeg, with extra for decoration
- 1/2 tsp ground cloves
- pinch of salt
- 6 large egg yolks
- 1 cup dark rum or whisky, if desired
- Put a medium-sized metal bowl in the freezer.
- In a medium saucepan over medium heat, mix the milk, half and half, sugar, vanilla, nutmeg, cloves, and salt. Stir often until steaming, but not yet boiling.
- Place the egg yolks in a small bowl, and whisk with about 1/2 cup of the milk mixture. Pour the egg mixture back into the milk mixture in the saucepan, still whisking.
- Turn heat to medium-low, and stir constantly until thickened, about 5 minutes. Make sure not to let the mixture boil!
- Strain the mixture through a sieve into the frozen bowl, and allow it to cool. Place in the fridge, placing plastic wrap over the surface so that the eggnog does not form a skin, until chilled.
- Before serving, mix in the alcohol if desired. Add a sprinkle of grated nutmeg to the poured glasses, and enjoy!
- You’ll see that I used ice cubes in my eggnog, but only because I couldn’t wait for it to chill! Unless you’re as impatient as I am, simply leaving the finished nog in the fridge for a few hours should suffice.