Best Rich Homemade Eggnog Recipes

RICH HOMEMADE EGGNOG

Steps:

• In medium bowl, beat egg yolks and sugar with wire whisk until thick and lemon colored. In 2-quart saucepan, stir milk and 1 cup of the whipping cream. Add yolk mixture, stirring with whisk. Cook over medium heat 10 minutes, stirring constantly, until mixture just coats a metal spoon.
• Remove from heat; stir in vanilla and 1/4 teaspoon nutmeg. Place saucepan in cold water until custard is cool, stirring occasionally. Cover; refrigerate at least 2 hours but no longer than 24 hours.
• Just before serving, stir bourbon into chilled custard. In chilled small bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Gently stir whipped cream into custard. Sprinkle with additional nutmeg. Serve, or refrigerate until serving time. Eggnog can be stored covered in refrigerator up to 2 days.

RICH HOMEMADE EGGNOG

Steps:

• Pour half-and-half and milk into a large saucepan over medium heat. Cook, stirring intermittently, until heated through, 8 to 10 minutes.
• Whisk sugar, stevia, and flour together in a bowl. Add slowly to the hot milk, stirring constantly. Add vanilla beans and continue so stir until mixture comes to a boil. Cook and stir for 2 minutes more. Remove from heat.
• Whisk egg yolks in a bowl until smooth. Add about 1 cup of the hot milk mixture to the egg yolks gradually, whisking constantly.
• Pour egg-milk mixture back into the main milk mixture in the saucepan. Cook and stir over medium heat until thickened to the consistency of heavy cream, about 4 minutes; do not allow the mixture to boil. An instant-read thermometer inserted into custard should read at least 180 degrees F (82 degrees C). Remove from heat, discard vanilla beans, and let cool completely, at least 30 minutes.
• Mix rum, brandy, and bourbon into the custard. Pour into a container and cover with a lid or plastic wrap. Refrigerate custard until well chilled, at least 4 hours.
• Pour 2 cups of the chilled custard into a blender; add ice cream and blend until smooth. Pour ice cream mixture back into the chilled custard and mix together thoroughly.
• Beat heavy cream in a chilled bowl with an electric mixer just until stiff. Fold whipped cream into the chilled custard mixture, completing the eggnog. Keep refrigerated until ready to serve.
• Mix cinnamon, nutmeg, mace, and cloves together and pour into a shaker. Serve individual portions of the eggnog with a dusting of topping.