Best Cooked EggNog

Name: Best Cooked EggNog
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10 cups
Ingredients: 6 egg yolks; 6 whole eggs, room temperature; 2 cups heavy cream; 6 cups milk; 1 1/2 cups sugar (or stevia); 1/2 teaspoon nutmeg; 1/8 teaspoon clove (about 1/10t); 1/16 teaspoon cinnamon; 3/4 teaspoon salt

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Recipe by FunCook

This recipe was adapted from The Cooking Geek.com. We love eggnog so I just make this large batch. I found these spice amounts to be the closest to store bought flavor, but better. I really like vanilla, but it does not work in this. The amount of cloves is more like 1/10t, but it would not accept that entry. I use fat free milk and it even works with 7c milk & 1c cream. I use stevia substitute to lower calories and it actually did not go bad as fast last year. You must cook this "low & slow" to prevent a grainy texture. Do not add the salt before cooking, or it can curdle the milk once cooked (think cheese making). It is very thick, so omit a whole egg for thinner consistency. Also omit a whole egg if using extra large eggs. Enjoy!

READY IN: 15mins

YIELD: 10 cups

UNITS: US

INGREDIENTS

Nutrition

6

egg yolks
6

whole eggs, room temperature
2

cups heavy cream
6

cups milk
1 ¹⁄₂

cups sugar (or stevia)
¹⁄₂

teaspoon nutmeg
¹⁄₈

teaspoon clove (about 1/10t)
¹⁄₁₆

teaspoon cinnamon
³⁄₄

teaspoon salt

DIRECTIONS

Whisk the eggs and yolks, then add the cream, sugar, and spices. Add the milk, whisk until thoroughly combined (immersion blender is best).
In a heavy-bottom pan, cook the mixture over low heat, whisking constantly, for a few minutes. Then increase the heat to medium-low (no higher), and cook, whisking constantly, until the temperature of the mixture is 180°F, about 5-10 minutes. Remove from heat, add the salt, and cool to room temperature, whisking occasionally. Then refrigerate until cold.

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