Cooked Eggnog
This homemade eggnog is cooked so that it does not contain raw eggs. If desired, rum may be stirred in before serving.
6 eggs
1/4 cup (50 mL) sugar
1 tsp (5 mL) vanilla
2 cups (500 mL) light cream (10%)
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) nutmeg
2 cups (500 mL) homogenized milk
In a large stainless steel bowl, whisk together eggs, sugar and vanilla until thick
and pale in colour, about 2 minutes. Place cream in a saucepan. Bring to a boil
over medium heat. Remove from heat. Gradually whisk 1/2 cup (125 mL) hot
cream into egg mixture. Gradually add remaining hot cream, whisking constantly
until blended.
Set bowl over a saucepan of simmering water. Do not allow water to touch bowl.
Cook mixture, whisking constantly, until an instant-read thermometer inserted
into centre of mixture registers 160ºF (71ºC). Mixture should be thickened and
coat a spoon.
Remove bowl from saucepan. Whisk mixture to cool. Whisk in cinnamon and
nutmeg. Gradually add milk, whisking constantly until blended. Pour eggnog
into a large pitcher. Refrigerate for at least 2 hours but no longer than 24 hours.
Serves 4 – 6.
Chocolate Cooked Eggnog: To make a chocolate variation of Cooked Eggnog,
follow recipe directions above until mixture registers 160ºF (71ºC) on an instantread
thermometer. Mixture should be thickened and coat a spoon.
Remove bowl from saucepan. Add 1/2 cup (125 mL) semi-sweet chocolate chips
and whisk until chocolate chips are melted. Whisk in cinnamon and nutmeg.
Gradually add milk, whisking constantly until blended. Pour eggnog into a large
pitcher. Refrigerate for at least 2 hours but no longer than 24 hours. Serves 4 – 6.