Noggins will love this
as flavour eggspectations
come in this season.
The NUTMEG tree is a native of the Banda Islands, a cluster of small volcanic islands historically known as the Spice Islands and now part of the province of Molucca in Indonesia. Nutmeg isn't really a nut, but the kernel of an apricot-like fruit. It has a sweet, pungent aroma.
Homemade Eggnog with Nutmeg Sprinkle
6 large egg yolks
1/2 cup sugar
1 cup heavy whipping cream
2 cups milk
1/2 teaspoon ground nutmeg
- pinch of salt
1/4 teaspoon vanilla extract
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. It will thicken more as it cools.
- Remove from heat and stir in the vanilla.
- 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.
Store homemade eggnog in the fridge for up to one week.
- Top with freshly grated nutmeg.