Here you are folks. Enjoy, and Happy Holidays!
Yield: About 40 ounces.
2 cups whole milk
2 cups heavy cream
8 large egg yolks, room temp
1 cup sugar
1 tsp nutmeg
Heat milk and cream to warm in a heavy saucepan. In a stand mixer, whisk eggs and sugar on medium, NO FASTER! (You'll introduce too much air. I whisk for about 5 minutes, until pale and fluffy, like a milkshake but NOT like a Blizzard. Whisk in a bit of the warm milk to temper eggs, then combine both in the saucepan. Heat slowly, stirring constantly to a minimum temp of 160. You can go as high as 190, but no higher! Just looking for a nice texture. I generally end up around 170. Remove from heat, let cool to room temp, stir in nutmeg and refrigerate. The nutmeg does not blend into the drink, it forms a suspension. If you put in earlier, it just sinks, so wait until you have a cooled and thick drink. You may still have to stir before serving.
Alcoholic: This is a personal preference. Typically it's 6 oz eggnog with 2 oz bourbon or dark rum, shaken with ice
Yield: About 40 ounces.
2 cups whole milk
2 cups heavy cream
8 large egg yolks, room temp
1 cup sugar
1 tsp nutmeg
Heat milk and cream to warm in a heavy saucepan. In a stand mixer, whisk eggs and sugar on medium, NO FASTER! (You'll introduce too much air. I whisk for about 5 minutes, until pale and fluffy, like a milkshake but NOT like a Blizzard. Whisk in a bit of the warm milk to temper eggs, then combine both in the saucepan. Heat slowly, stirring constantly to a minimum temp of 160. You can go as high as 190, but no higher! Just looking for a nice texture. I generally end up around 170. Remove from heat, let cool to room temp, stir in nutmeg and refrigerate. The nutmeg does not blend into the drink, it forms a suspension. If you put in earlier, it just sinks, so wait until you have a cooled and thick drink. You may still have to stir before serving.
Alcoholic: This is a personal preference. Typically it's 6 oz eggnog with 2 oz bourbon or dark rum, shaken with ice
