Unlike grocery store eggnog, which is often watery and pumped full of sugar, this delicious egg nog recipe, courtesy of America’s Test Kitchen, is creamy (but not too heavy), just a touch sweet, and fortified with a definite note of spirits. Cooking the eggnog creates a velvety texture and put to rest any safety concerns about serving uncooked eggs. Opting for heavy cream over milk and whipping half of it before adding it to the eggnog makes for a richer sip. One-half cup of dark rum was the tasters’ pick over brandy or bourbon: It packed a punch without overwhelming the other flavors.
EGG NOG SHOPPING LIST
- ¼ teaspoon Salt
- ½ cup dark rum
- ¼ teaspoon ground nutmeg, plus extra for serving
HOW TO MAKE THIS AMAZING HOLIDAY EGG NOG
- Whisk 3/4 cup cream, egg yolks, and sugar in medium bowl until thoroughly combined and pale yellow, about 30 seconds; set aside.
- Bring milk and salt to simmer in medium saucepan over medium-high heat, stirring occasionally.
- When milk mixture comes to simmer, remove from heat and, whisking constantly, slowly pour into yolk mixture to temper.
- Return milk-yolk mixture to saucepan. Place over medium-low heat and cook, whisking constantly, until mixture reaches 160 degrees, 1 to 2 minutes.
- Immediately pour eggnog into clean bowl. Stir in rum and nutmeg.
- Fill slightly larger bowl with ice and set eggnog bowl in ice bowl. Refrigerate until eggnog registers 40 degrees, 1 to 2 hours, stirring occasionally.
- Just before serving, using stand mixer fitted with whisk attachment, whip remaining 3/4 cup cream on medium-low speed until foamy, about 1 minute.
- Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Whisk whipped cream into chilled eggnog.
- Serve, garnished with extra nutmeg.(Eggnog can be covered and refrigerated for up to 24 hours.)
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