Better Eggnog (Cooked)

I’ve always loved eggnog.  When I was young, we always drank it made with raw eggs, usually made in the glass when we wanted some–just break an egg in, stir it up with a fork, add sugar until it “looked right” and stir, then fill the glass with milk, stir, and sprinkle nutmeg on top.  This was a wonderful after-school treat, and fresh-tasting!

These days, I generally cook my eggnog.  It’s not as fresh-tasting as the raw stuff is, but it has a more substantial mouth feel and a more complex flavor.  I’ve looked up and used recipes, but they’re always a bit thick and sweet for me–like it’s anticipated that you’ll add booze to it, which I don’t like in my eggnog.  Thus, I increased the milk.  For rounder flavor, I split a vanilla bean to cook into the custard instead of using vanilla extract.  I found that a double boiler isn’t necessary, either.  It came out pretty good!  I hope you enjoy it, as well.

Eggnog

  • 4 eggs
  • 4 tablespoons sugar, honey, or maple syrup (adjust to your taste)
  • 4 cups whole milk (divided)
  • 1 vanilla bean
  • 1/8 teaspoon nutmeg

Whisk eggs in medium-sized saucepan.  Whisk in sugar and 2 cups of the milk.  Cut your vanilla bean in half, then split and toss in the pot.  Stir with a wooden spoon over low heat until custard is steamy, coats the back of the spoon, and gets that slippery feel as you stir.  Turn off heat and keep stirring while it cools a bit (until it stops steaming).  Remove the vanilla pods, scrape out the seeds and add them back to the custard along with the nutmeg, then whisk just to make sure it’s nice and smooth.  Stir in the remaining 2 cups milk, pour into a glass pitcher or quart jar, cover and refrigerate until cold.  You may sprinkle more nutmeg on each glass for decoration, if you’d like.  Enjoy!

Love & Merry Christmas to all!

Deborah

You can leave comments by clicking here, leave a trackback at http://anotherchanceacres.com/better-eggnog-cooked/trackback/ or subscribe to the RSS Comments Feed for this post.