When I couldn't find egg nog in the milk aisle, I though maybe it would be in the alcohol aisle and there was something there that looked like egg nog but was called Advocaat. It was terrible. It was alcoholic and creamy like egg nog but just not at all the right thing. It's also mentioned in The Shining when Jack goes to the bar and there's an ancient party happening and the waiter spills drinks on him.
So I was very happy when Joy the Baker added a recipe for homemade egg nog. At the time, my flatmates and I were planning a Christmas brunch before we all jetted back to our respective countries for the holidays. Perfect time to bust out the egg nog recipe.
Recipe from Joy the Baker
Makes 4-5 servings
- 6 egg yolks
- 2/3 cup refined sugar
- 1 teaspoon grated nutmeg
- 1 1/2 cup whole milk
- 1 1/2 cup heavy whipping cream
- 1 teaspoon vanilla
- More nutmeg because yum
- In a small bowl, pour half a cup each of the whole milk and heavy cream. Set aside.
- In a medium bowl, whisk together the egg yolks, sugar and nutmeg until smooth.
- In a medium sauce pan, heat the remaining cup of whole milk and cup of heavy cream. Heat until steaming.
- Pour the warm milk-cream mixture into the bowl with the egg yolks, whisking as you go. Joy had a great tip to pillow the mixing bowl on a towel so one hand can whisk while the other pours and the bowl doesn't move around.
- Next, pour the milk-egg mixture back into the sauce pan and heat over medium-low until the mixture begins to thicken.
- Remove from heat and add the reserved milk and cream plus the vanilla and another dash of nutmeg.
- Chill in the refrigerator until cooled, 2-6 hours. Serve with rum, bourbon, whiskey or plain. You can garnish with some fresh nutmeg on top or thin with more milk if you find it too thick.