By request, I’ll be hosting an eggnog Drink-A-Long event during my holiday Twitch stream on Saturday, December 22nd, at 3:00 p.m.!
To participate at home just gather the eggnog ingredients and supplies listed below prior to Saturday and then tune in to the stream! I’ll walk you through how to create eggnog and be answering any questions you may have in the chat LIVE during the stream.
If you’ve never made eggnog before, don’t worry! It will be my first time too, so we will figure it out together. If cooking just isn’t your thing, and you simply want to watch the stream, that’s totally fine and even encouraged!
Classic Holiday Eggnog
Recipe from Delish.com
- 2 Cups Milk , whole milk is best
- 1/2 tsp. Ground Cinnamon , plus more for garnish
- 1/2 tsp. Vanilla Extract
- 6 Egg Yolks , separated
- 1/2 Cup Granulated Sugar
- 1 Cup Heavy Cream
- 1/3 Cup Bourbon or Rum
- Whipped Cream , for serving
In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil.
Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160º.)
Remove from heat and stir in heavy cream and booze.
Refrigerate until chilled
When ready to serve, garnish with whipped cream and cinnamon.
Do you cook the eggs?!
Not exactly: you temper them. Tempering eggs means you slowly add hot liquid to them to raise their temperature to avoid the risk of scrambling them. With eggnog, you warm up a mixture of milk, vanilla extract, cinnamon, and nutmeg and then slowly add that mixture to whisked egg yolks until it’s completely combined. If you whisk in the yolks right to the saucepan, you’ll likely end up with some egg curds (gross!).
How do you know when it’s ready?
Once you temper the egg yolk-milk mixture, you return it to the stove and cook over medium heat until the mixture is thick enough to coat the back of a spoon. If you have a candy thermometer, it should reach 160º.