Freshly Made Eggnog

Fresh Eggnog

Chef

Stacey

INGREDIENTS

4 large eggs – the freshest you can find

3/4 cup granulated sugar

1/2 tsp dried nutmeg

1/4 tsp ground cinnamon

3 oz. cognac (optional)

3 oz. bourbon (optional)

1 1/2 cups whole milk

1 cup heavy cream

METHOD

    1. Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.
    2. Add sugar and blend another 20 seconds.
    3. Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.
    4. Transfer to an airtight container and refrigerate for a day to allow flavors to combine and mellow.

TO SERVE:

  1. Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined.
  2. Serve with some additional grated nutmeg on top, and an optional cinnamon stick.