Homemade Egg Nog

I love egg nog and I'm a purist. I don't need to add milk to thin the nog out or alcohol to make it tastier. Just straight up egg nog will do. This again falls onto the list of things I didn't think would be hard to find in England. But apparently it is.

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.

This was actually very easy to make and if I did it over again, I may even use a little less sugar. I also just cooked the egg whites for breakfast so no wastage.

Six eggs yolks are whisked together with the sugar and nutmeg. In a medium sauce pan, combine one cup each of whole milk and whipping cream. Another half cup of each is poured into a bowl and set aside. The milk and cream in the sauce pan should be heated until it's steaming, at which point, you can pour it into the egg and sugar mixture, whisking as you pour.

Once the eggs and milk are smoothly whisked together, it all goes back in the sauce pan to warm. Whisking constantly, the mixture will thicken slightly at which point, you can remove from heat. Joy suggests heating until it hits 175F but I don't have a thermometer. But beyond that point, the eggs could cook.

Away from the heat, add the reserved milk and cream plus vanilla and more egg nog. The whole mix is chilled for 6 hours (okay, I chilled it for 2 and it still tasted good but is definitely better cold). You can add rum or whiskey to this or enjoy plain.

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

1. In a small bowl, pour half a cup each of the whole milk and heavy cream. Set aside.
2. In a medium bowl, whisk together the egg yolks, sugar and nutmeg until smooth.
3. In a medium sauce pan, heat the remaining cup of whole milk and cup of heavy cream. Heat until steaming.
4. 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.
5. Next, pour the milk-egg mixture back into the sauce pan and heat over medium-low until the mixture begins to thicken.
6. Remove from heat and add the reserved milk and cream plus the vanilla and another dash of nutmeg.
7. 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.