Capital Eggnog
milk, cream, sugar, egg yolks
Ingredients
6 cups whole milk 2 cups heavy cream 1/8 teaspoon freshly grated nutmeg, plus more for sprinkling 12 large pasteurized egg yolks 2 cups sugar Bourbon or praline- flavored liqueur (optional)
Directions for Capital Eggnog Recipe
Heat the milk, cream and nutmeg in a saucepan over medium heat, stirring occasionally, until steaming, 5 to 7 minutes. Reduce the heat to low and keep warm. Whisk the egg yolks and sugar in a separate saucepan until smooth. Cook over low heat, whisking constantly, until the mixture coats a spoon and registers 160 degrees F on a thermometer, about 25 minutes. Remove from the heat and gradually whisk in the warm milk mixture. Let cool 30 minutes. Transfer the eggnog to a pitcher, cover and refrigerate until cold, at least 3 hours and up to 1 day. Pour 1 to 2 tablespoons bourbon into each glass. Top with the eggnog and sprinkle with nutmeg. Photograph by Devon Jarvis/Studio D
Read the full directions on Food Network
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Servings
12 to 16 servings
Tags
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