How To Make Eggnog

The Shanghai9 Way

This delicious homemade spiked eggnog is very easy to make. Thick and creamy with the perfect mild flavor and hint of nutmeg. You’ll never buy store-bought eggnog again!

Serves 6

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

Spike with brandy, rum, bourbon or whisky. We recommend Bardinet French Brandy VSOP

Instructions

• 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.
• Cool for 5-10 minutes, then add the brandy (or other alcohol if you prefer).

• Serve warm or refrigerate in a sealed container and serve cold. It will thicken if you refrigerate it.

Garnish

• Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired.
• Store homemade eggnog in the fridge for up to one week.

Bardinet French Brandy VSOP

CN¥75.00

Buy Now