We love eggnog, but we've never made it before. And, to tell the truth, it was a little horrifying when we looked at the first recipe which called for two pounds of sugar. We like all foods and sugar isn't bad when used in moderation, but two pounds? TWO. POUNDS.
Needless to say, we put Lil on the job and she came up with this recipe.
- 12 large eggs
- 1 1/2 cups sugar
- 1/2 teaspoon Jack's Blend
- 8 cups whole milk, divided
- 2 tablespoons vanilla extract
- 1 teaspoon ground nutmeg
- 2 cups heavy whipping cream*
- Additional nutmeg or Jack's Blend for garnish
In a heavy saucepan, whisk together eggs, sugar and Jack's Blend.
Slowly stir in 4 cups milk and cook over low heat until a thermometer reads 160°F-170°F. This should take approximately 30 minutes, stirring periodically and ensuring that the mixture does not boil.
Transfer to a large bowl. Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.)
Cover and refrigerate until cold, approximately 3 hours.
To serve, whip cream* until soft peaks form and then whisk gently into cooled milk mixture. Sprinkle with additional nutmeg or Jack's Blend just before serving.
Store remaining eggnog in a sealed container. It should keep for 3-4 days.
*If you are concerned with fat, you can substitute this with light cream or more whole milk. Or skip this altogether. It will noticeably change the thickness, but you will still have great flavor.