Homemade Eggnog

Dec 20th
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Eggnog wasn’t a family tradition but we did usually have a quart of Turkey Hill Eggnog in the fridge around the holidays. I’d take hits from the bottle when no one was looking and then drink inappropriate amounts from cups when they were. At 20 when I experienced the inevitable metabolism slowdown and had to shape up the diet, eggnog topped the “things to pretend don’t exist” list. It was a sad day.

Is there a word that isn’t YOLO that means YOLO? Well, in support of the whole “you only live once” theory, I’m more than happy to bring back old favorites from the “things to pretend don’t exist” list when occasion calls, and last Christmas it was eggnog. To kick off present opening on Christmas Eve we all enjoyed a nice fiery glass of the homemade stuff, and it was rather life changing. Guess what Kate Moss? Eggnog tastes as good as skinny feels.

I took more pictures than I normally do when making this in hopes that it would seem as approachable as I’m telling you it is. It’s just not that hard to make, and OH so worth it.

Homemade Eggnog

Adapted slightly from America’s Test Kitchen

Serves 12 – Makes 1 pitcher full

12 large egg yolks, room temperature

1 1/4 c. sugar

4 c. whole milk

2 c. half-and-half

1 1/4 c. bourbon

2 tsp. (ideally freshly grated) nutmeg

1 1/2 tsp. pure vanilla extract

1. Separate eggs when cold, then let yolks sit until room temperature.

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2. Beat egg yolks with whisk attachment on electric mixer until bubbly; add sugar in a slow, steady stream and once added, beat with whisk attachment until very light in color and falls in ribbons before smoothing when whisk is lifted from mixture.

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3. Meanwhile, heat milk and half and half until simmering, then remove from heat. Add milk mixture to egg mixture with whisk running on electric mixer (set on medium speed) in a very slow, steady stream.

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4. Once fully added, return mixture to pot and cook, stirring occasionally, until mixture reaches 160 degrees (you can use a meat thermometer for this).

5. Remove pot from heat and add bourbon, vanilla and nutmeg. Set pot in a large bowl filled with ice and stir occasionally until slightly cooled, then refrigerate until completely chipped (several hours).

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6. Stir mixture well before serving and top with extra grated nutmeg, if desired.