EGGNOG

‘Tis the season to enjoy all our favorite holiday treats, and a good glass of homemade eggnog simply can’t be missed. Eggnog’s thick, creamy texture and its sweet, wintry-spiced flavor help make this unmistakably unique drink an absolute delight with every sip. But it all starts with great ingredients—if you go for the cheapest options of each of its components chances are you’ll end up with a mediocre result. Eggs and milk, the two main ingredients in eggnog, have to be of the highest possible quality. I chose to work with Vital Farms eggs and Organic Valley milk, both conveniently available at my local Sprouts, since their amazing freshness and flavor prepare me for an eggnog that just can’t go wrong. Next is a distinctive take on making eggnog—adding brown sugar and vanilla bean paste into the mix. The brown sugar helps to increase the depth of the eggnog’s flavors while the vanilla’s familiar, pleasant taste enhances the creamy, decadent foundation of the eggs and milk. Last is nutmeg, which is basically winter in the form of a spice. Fresh ground is the way to go, and its lovely contribution immediately sets this drink apart as supremely holiday-appropriate. After a brief time simmering on the stove and a night chilling in the fridge, this concoction will be ready and you’ll be sipping on liquid Christmas spirit.

Thanks to Sprouts for sponsoring this post! As always all opinions are my own.

5 large egg yolks

¼ cup Brown Sugar, packed

1 ¼ cup whole milk

Pinch kosher salt

¾ cup heavy cream

¾ tsp freshly grated nutmeg

1 ¼ tsp Vanilla Bean Paste or Extract

Method

Add the 5 egg yolks to a medium sized bowl along with the brown sugar, and whisk together until thick and frothy, about a minute or so.

Pour the milk into a medium saucepan along with a pinch of salt and set over medium heat. Warm the milk, but do not boil. Once you begin to see wisps of steam rise from the milk, carefully pour about half the hot milk into the egg and sugar mixture while whisking constantly.

Pour the egg and milk mixture back into the saucepan and, while whisking constantly, continue to cook the mixture until an instant thermometer reaches 160°F or until the mixture is thick enough to coat the back of a spoon.

Remove the saucepan from heat and quickly whisk in the heavy cream, vanilla paste (or extract), and the freshly grated nutmeg.

Pour the eggnog through a fine mesh sieve and into a sealable container. Let the mixture cool slightly before placing in the refrigerator. Let the eggnog cool completely, preferable overnight, and garnish each serving with a light dusting of freshly grated nutmeg. The nog will keep in a sealable container for 6-7 days.