This is the Holiday Cheer Eggnog recipe.
- Prep: 20 min
- Cooking: 17 min
- Refrigeration: 3 h
- 6 eggs
- 1/3 cup (80 mL) liquid honey
- 1/4 tsp (1 mL) salt
- 4 cups (1 L) Milk
- 1 tbsp (15 mL) vanilla extract
In a heavy 8-cup (2 L) saucepan, whisk together eggs, honey and salt. Gradually add 2 cups (500 mL) milk. Cook and stir over medium-low heat for 12 to 15 minutes or until mixture coats back of spoon. (Do not boil) Pour into a large heatproof bowl; stir in remaining milk and vanilla extract.
Place bowl over ice-water bath, stirring frequently until mixture is cool, about 15 minutes. Cover and refrigerate for at least 3 hours. When ready to serve, whisk in your favourite flavouring.
-Stir in 1/2 to 1 cup (125 to 250 mL) rum or brandy or a combination of both.- Stir in 1-1/2 tsp (7 mL) instant coffee granules dissolved in 1 tbsp (15 mL) hot water or 1 to 2 tsp (5 to 10 mL) rum extract.- Stir in 2 cups (500 mL) softened vanilla ice cream and blend with whisk or mixer.- Replace half of the milk with Amaretto, French Vanilla or Irish Cream flavoured dairy blend for coffee.
Eggnog may be covered and stored in the refrigerator for several days. To serve, keep bowl of Eggnog on ice and serve within 2 hours. For creamy Eggnog, fold in 2 cups (500 mL) whipped cream or whipped topping.
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