Holiday Egg Nog

Ingredients

  • 12 large eggs
  • one 12-oz container of Domino Quick Dissolve Superfine Sugar
  • ½ teaspoon salt
  • 1 half-gallon of Maple Hill Creamery Organic Whole Milk, divided
  • 2 tablespoons of McCormick Extra Rich Pure Vanilla Extract (a/k/a “Small Batch”)
  • 1 teaspoon of McCormick Gourmet Organic Ground Nutmeg
  • 1 pint heavy (whipping) cream
  • Additional nutmeg, optional

Instructions

  1. In a heavy saucepan, whisk together eggs, sugar and salt.
  2. Gradually add 4 cups milk.
  3. Cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil.
  4. Immediately transfer to a large bowl.
  5. Stir in vanilla, nutmeg and remaining milk. 
  6. Place bowl in an ice-water bath, stirring until milk mixture is cool.
    (If mixture separates, process in a blender until smooth.) 
  7. Refrigerate, covered, until cold, at least 3 hours.
  8. To serve, beat cream until soft peaks form.
  9. Whisk gently into cooled milk mixture.
  10. If desired, sprinkle with additional nutmeg before serving.

Tips

  • Eggnog may be stored, covered, in the refrigerator for several days.
    Whisk it before serving.
  • If you’re entertaining the 21-and-over crowd, spike this easy eggnog recipe with bourbon or dark rum.