How to Make Homemade Eggnog скачать в хорошем качестве

How to Make Homemade Eggnog

You won't believe how easy and DELICIOUS homemade Eggnog is, and this recipe really is the best! Thick and creamy with the perfect mild flavor and hint of nutmeg. You’ll never buy store-bought eggnog again! 🖨️ PRINT THE RECIPE: https://tastesbetterfromscratch.com/h... INGREDIENTS: ▢6 large egg yolks ▢1/2 cup granulated sugar ▢1 cup heavy whipping cream ▢2 cups milk ▢1/2 teaspoon ground nutmeg ▢pinch of salt ▢1/4 teaspoon vanilla extract ▢ground cinnamon , for topping ▢alcohol optional, see note INSTRUCTIONS: 1. Whisk the egg yolks and sugar together in a medium bowl until light and creamy. 2. In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer. 3. 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. 4. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 5. 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. 6. Remove from heat and stir in the vanilla, and alcohol*, if using. 7. Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. 8. 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. 9. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. 10. Store homemade eggnog in the fridge for up to one week. MORE TIPS FOR THIS RECIPE: Alcohol: If you want to add alcohol to your eggnog, start with ¼ cup brandy, bourbon, rum or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired. Yield: about 4 cups ⏳TIMESTAMPS: 0:00 Intro 0:26 Whisk egg yolks and granulated sugar 0:35 Heat milk, heavy cream, salt, and spices 0:56 How to temper eggs 1:10 Add egg mixture to cream mixture and heat 1:20 Remove from heat and vanilla (and alcohol if using) 1:34 Strain eggnog 1:40 Cover and refrigerate 1:47 Serve and enjoy SUBSCRIBE to my channel:    / tastesbetter.  . FACEBOOK: Tastes Better From Scratch INSTAGRAM: tastesbetterfromscratch PINTEREST: Lauren Allen {Tastes Better From Scratch} TWITTER: Better From Scratch CONTACT ME: [email protected]