Eggnog
The holiday’s are slowly approaching. Here’s a good eggnog recipe.
INGREDIENTS
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
2 cups milk
1/2 teaspoon ground nutmeg
pinch of salt
1/4 teaspoon vanilla extract
ground cinnamon
Instructions
1. Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
2. In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
3. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
4. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
5. Whisk constantly for a minute or so, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
6. Remove from heat and stir in the vanilla, and alcohol*, if using.
7. Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
8. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
9. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
10. Store homemade eggnog in the fridge for up to one week.
NOTE
Alcohol: If you want to add alcohol to your eggnog, start with ¼ cup brandy, bourbon, rum or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired.
Okay, let me tell you, if you've never tried your homemade Eggnog with a splash of Hennessy, you are seriously missing out! I used to stick to the traditional rum or brandy, but one holiday season, a friend suggested Hennessy, and it completely changed my Eggnog game. The rich, complex notes of Hennessy VSOP or even Hennessy Pure White (if you can find it!) really elevate the creamy, sweet base of the Eggnog, adding a depth that's just unparalleled. It's not just about adding alcohol; it's about adding a layer of sophisticated flavor that makes your Eggnog truly special. When I'm making this recipe, I usually wait until the Eggnog has cooled down a bit before stirring in the Hennessy. This helps preserve its delicate aromatic qualities. For a batch this size, I typically start with about ½ cup of Hennessy. You can always add more to taste, of course, but it’s best to start slow and build up to your preferred strength. Some people like a stronger kick, especially for adult-only gatherings, while others prefer just a subtle hint. I find that ½ cup gives a wonderful warmth and complexity without being overpowering. Beyond just mixing it in, think about how you're serving your Hennessy Eggnog. I love to chill it thoroughly – the colder, the better! Pour it into beautiful glasses, and don't forget that sprinkle of fresh ground cinnamon or nutmeg on top. A little swirl of whipped cream (homemade, of course!) makes it feel extra luxurious. For an even more festive touch, you could rim your glasses with a sugar-cinnamon mix or even grate a tiny bit of dark chocolate over the top. It’s all about creating an experience. I've also played around with garnishes specific to Hennessy Eggnog. A thin orange peel twist or a couple of star anise pods floating on top can really complement the cognac's flavor profile. If you're feeling adventurous, a tiny dash of Angostura bitters can add another layer of spice and intrigue, though that's definitely optional and for those who enjoy a more complex cocktail. The beauty of making your own Eggnog is the control you have over the ingredients, and that absolutely extends to the spirits you choose. While brandy, bourbon, and rum are classic choices, Hennessy brings a unique smoothness and a slightly fruity, oaky character that makes your Eggnog stand out. It transforms a simple holiday drink into something truly memorable. So, next time you're whipping up a batch for the festive season, give Hennessy a try. Trust me, your taste buds will thank you!
Can’t wait to try this recipe . Thank you for sharing.