Home Made Eggnog
After reading the ingredients on prepared eggnog at the store, I decided to take matters into my own hands and create a simple version that did not contain things I can't pronounce or do not wish to eat.
Pick up a case of Mason jars, some ribbon and you can create a nice gift that will be enjoyed and remembered. You may like this so much, you'll make it other times of the year as well - that's okay. Enjoy!
21 egg yolks
1 qt. half and half
1 pint cream
3 cups whole milk
3 cups sugar
1.1/2 tsp fresh ground nutmeg
½ tsp fresh grouind cinnamon
1 ½ tsp pure vanilla extract
Makes enough for (6) pint jars plus some for tasting!
Beat the yolks with a whisk to blend. Put all ingredients into a heavy gauge stock pot and whisk to blend. Turn the burner on medium high and stir to prevent cooking on the bottom or the sides. Bring to just under a boil and cook while continuing to stir for about 10-12 minutes. The mixture will begin to thicken slightly.
(Raw eggs need a temperature of 160 degrees to kill any bacteria – so use a digital thermometer if you have any doubt.)
Remove from heat and cool quickly on top of ice cubes in a large bowl. Once the eggnog has been cooled, you can put in containers, seal and put in the refrigerator. Or, if you are ready, pour into a glass with a couple of ice cubes, grate some fresh nutmeg on top, and enjoy.
If you’d like to add some extra ‘nog’, then as a native of Kentucky, I’m recommending a high quality bourbon like Maker’s Mark. But I’ll leave that up to you. Add to taste, stir well, and enjoy!