Homemade Eggnog Super Easy Food

HOMEMADE EGGNOG

Steps:

• Cream egg yolks and sugar in a large bowl with an electric mixer until light and fluffy. Set aside.
• Combine milk, whipping cream, and nutmeg in a large saucepan. Cook over medium heat until mixture just begins to simmer with 1 to 2 bubbles every 2 to 3 seconds, about 3 minutes. Remove from the heat.
• Add a very small amount of the hot milk mixture into the egg yolk mixture while constantly whisking the eggs. Continue adding small amounts of the milk mixture, whisking until all has been added; transfer eggnog back into the saucepan. Continue to cook over medium heat, whisking constantly, until liquid reaches 160 degrees F (70 degrees C). Pour eggnog into a large pitcher, cover, and refrigerate 6 hours to overnight.
• Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into 7 cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.

HOMEMADE EGGNOG (SUPER EASY!)

Steps:

• Add the eggs and maple syrup to a high-powered blender and blend for exactly 4 minutes on high speed. Make sure to use a timer.
• Add the milk, heavy cream, brandy, bourbon, and nutmeg. Blend for an additional 10 seconds just to combine.
• Pour the eggnog into an airtight container and refrigerate until it's chilled.
• When ready to serve, give the eggnog a stir before pouring. Then garnish with cinnamon sticks or a sprinkle of cinnamon on top.

HOMEMADE EGGNOG

Steps:

• Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
• In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
• 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.
• Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
• 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.
• Remove from heat and stir in the vanilla, and alcohol*, if using.
• Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
• 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.
• Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
• Store homemade eggnog in the fridge for up to one week.

EASIEST EGGNOG

Steps:

• Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.

HOMEMADE EGGNOG

Steps:

• In a large bowl, whisk together eggs and sugar until light in color and sugar is dissolved.
• Whisk in vanilla, nutmeg, milk and brandy, if using.
• Strain into a small pitcher and chill.
• Pour into glasses and sprinkle with additional nutmeg.