Somehow I missed picking up Eggnog at the Grocery Store this past Christmas. I found two recipes which I used parts of each recipe. The reason being that one recipe used pasturized eggs and was not cooked, the other was heated in a saucepan. I just couldn’t think of eating raw eggs.
4 egg yolks
1/3 cup sugar
2 cups whole milk*
1 cup heavy cream*
1/2 teaspoon of pure vanilla extract
1 1/2 teaspoons of freshly grated nutmeg
In the bowl of stand mixer, mix egg yolks on medium speed.
Slowly add sugar just until well combined. Eggs should be a light yellow colour.
Scrape down sides of bowl as needed.
Put the milk, heavy cream, vanilla, and nutmeg in a saucepan and bring to a bowl over medium heat. Remove from heat. Temper slowly into yolk mixture. Return mixture to pan and cook until 160F. Remove and put in fridge to chill.
Dip a damp martini glass in pre-made icing sugar, then in red and white coloured sugar.
Put 1 oz. rum and 4 oz. eggnog in cocktail shaker. Shake and strain into martini glass. Enjoy!
Makes 5 servings.
*I used 2% milk and 5% light cream – what I already had in the fridge.