EGGNOGG.- Traditional Style yet so much better than store bought...

EGGNOG,- What do you think about when you see or taste Eggnog? Christmas, right? Or other celebratory occasions since it's a special drink, whether you add liquor or not (we do) it's a lovely drink.... We couldn't get it at any store here so.... made homemade and my son said it's better than that one!...

Here is my recipe for Eggnog:

4 cups whole milk

¼ tsp salt

6 whole eggs + 2 yolks

½ cup + 2 Tbl sugar (I used extra by tasting it until I liked it)

½ cup of liquor- can be Rum, Bourbon, Brandy, Sherry, Cognac, your choice (I used 1 cup+)

1 Tbl vanilla +

½ tsp fresh grated Nutmeg

½ cup heavy cream

1- Add milk and salt to pan. Bring to a simmer over med-high heat while you make the custard.

2- In a bowl add the 6 whole eggs + 2 extra yolks for richness, add the sugar and whisk well until the eggs are broken up and it’s all well combined.

3- Once the milk has reached a simmer or low boil, the eggs need to be tempered so begin to add the hot milk a little at a time while whisking constantly and until all the milk is combined.

4- Once all the milk is in with the eggs then the mixture is returned to the pan on the stove over medium-low heat to cook for additional time, stirring constantly and scraping the bottom to prevent sticking and burning for about 2-5 minutes. Turn the heat off to check the temperature. Should come up to a temperature of about 160-165 F.

5- Once the temperature is right, take off the heat and run through a sieve to insure no pieces of overcooked egg come through, scrape the bottom of the sieve, into a clean bowl.

6- The custard is now given your chosen liquor, the vanilla and Nutmeg- this is added off heat to preserve their flavor and then it’s combined.

7- Cover the bowl with plastic film and refrigerate at least 3 hours. It can also be made 3 days in advance. I left it overnight then I added the whipped cream before serving it

8- Take the heavy cream and whip in a bowl. Whip to soft peaks.

9- Add the whipped cream to the custard and fold.

NOTE: You can add up to 1 cup of liquor to the custard but then increase the whipped cream to ¾ cup. You can use any liquor you like and as always TASTE AND ADJUST.... Salud!!