Drunken Eggnog
 
Prep time
Cook time
Total time
 
This eggnog is perfect for the holidays its easy to make and deliciously flavored. Add a touch (or more) of rum to preserve it and give it that extra bit of kick.
Author:
Recipe type: Holiday cooking
Cuisine: Bermudian
Serves: 1.5 litres
Ingredients
  • 4 cups milk
  • 2 cups heavy whipping cream
  • 3 cinnamon sticks
  • 2 vanilla bean pods split
  • 1¼ tsp fresh nutmeg
  • pinch of salt
  • 1 dozen egg yolks
  • 1 cup granulated sugar
  • 1 cup dark rum or brandy (optional)
Instructions
  1. Combine milk, whipping cream, cinnamon sticks, vanilla pods, nutmeg and salt in a medium size pot or sauce pan over medium heat and let boil up. Stir occasionally.
  2. Once mixture comes to a boil, remove from the heat and set aside letting the spices steep into the mixture.
  3. In a separate bowl beat the egg yolks and sugar together until if forms a light a creamy looking mixture.
  4. Slowly pour in about a half a cup of the mix mixture at a time and whisk continuously to temper the eggs.
  5. Once half of the milk mixture is combined you can pour the egg mixture back into the pot with the remaining milk mixture and return it to low heat.
  6. Whisk the mixture until it starts to thicken to your liking. Be careful not to have the heat too high because it will cook the eggs and get lumpy.
  7. Once it's thickened enough remove the pot from the heat and let the eggnog cool until it is room temperature.
  8. At this point you will mix in the liquor.
  9. Pour mixture into a glass bottle or pitcher with an air tight lid. Refrigerate for at least two hours before serving.
Notes
If you do not add alcohol you must drink the eggnog with 2-3 days. Alcohol will preserve it for about a week or more depending on how much alcohol you add.
Recipe by Table For Eight at https://www.tableforeightbda.com/2020/12/12/drunken-eggnog/