Uncover the Secret to the Perfect Homemade Eggnog: Dean's Recipe
WGN Entertainment Reporter Dean Richards is sharing a recipe that will have you making the most delicious homemade eggnog this holiday season. But here's where it gets controversial... some people might argue that store-bought eggnog is just as good, if not better. However, once you've tried Dean's recipe, you'll never go back to the pre-made kind!
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Homemade Eggnog
Ingredients:
- 12 large egg yolks
- 1 cup granulated sugar
- 2 cups heavy whipping cream
- 4 cups whole milk
- 1 teaspoon ground nutmeg (freshly ground is much more flavorful, but pre-ground is ok)
- A pinch of salt
- 1/2 teaspoon vanilla extract
- A sprinkle of ground cinnamon, for topping
- (optional) Alcohol of your choice; see note below
Directions:
Whisk the egg yolks and sugar together in a medium bowl until light and creamy. In a separate saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until the mixture reaches a bare simmer.
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. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly for a minute or so, until the mixture is just slightly thickened. It must reach between 160-170 degrees F on a thermometer. No more, no less. Do not let it boil. (The eggs will scramble. If under-cooked, there is a salmonella risk.)
Remove from heat and stir in the vanilla, and alcohol*, if using. Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
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.
Serve with a sprinkle of cinnamon and/or nutmeg. Store homemade eggnog in the fridge for up to one week.
*Alcohol: If you want to add alcohol to your eggnog, start with 1/4 cup of brandy, bourbon, rum, or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired.
Now it's your turn to weigh in! Do you prefer homemade eggnog or store-bought? Share your thoughts in the comments below!
