Homemade Egg Nog

I used to love the moment the grocery stores would stock egg nog. It was a seasonal sign - that Christmas really was just around the corner.

Egg nog isn’t a thing here, which is a shame as it is basically drinkable custard, which seems like the most British thing ever?!? No matter. We will just make our own.

Yield: 4

Author: Kat Goldin

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Egg Nog

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

It only occurred to me recently that egg nog is drinkable custard and to be honest that made me love it more.

Ingredients

• 6 egg yolks
• 1 litre (4 cups) whole milk
• 250ml (1 cup) cream
• 100g (1/2 cup) sugar
• 1 cinnamon stick
• 2 cloves
• 1 teaspoon of ground nutmeg
• 250ml (1 cup) whisky or brandy

Method

1. In a heavy bottomed pan, add the milk, cinnamon stick and cloves.
2. Simmer over a low heat until warm to the touch, but not hot.
3. In a separate bowl, mix the eggs and the sugar.
4. Once the milk is warm, remove the cinnamon and cloves.
5. Add a small amount of milk to the eggs and mix. Keep adding roughly 100ml at a time, mixing well with each addition. This helps temper the eggs and make them less likely to scramble.
6. Once all the milk and eggs are combined, add the mix back to the pan and cook over a medium-low heat.
7. Stir frequently and cook until the mix reaches 70c/ 160F or the custard coats the back of the spoon.
8. Remove from the heat and add the cream, alcohol of choice and nutmeg.
9. Refrigerate. Its best left overnight for the flavours to infuse.
10. Serve with a grating of nutmeg on top.

Nutrition Facts

Calories

687.20

Fat (grams)

38.22

Sat. Fat (grams)

21.94

Carbs (grams)

41.20

Fiber (grams)

0.65

Net carbs

40.56

Sugar (grams)

39.96

Protein (grams)

14.04

Sodium (milligrams)

143.61

Cholesterol (grams)

373.63

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