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This homemade eggnog recipe creates an amazing, creamy, and delicious holiday drink. It's essentially a pourable custard, perfectly spiced and optionally spiked with bourbon, rum, or brandy for a festive kick. Far superior to store-bought versions, you can customize its thickness and flavor to your liking.
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Beat egg yolks with sugar until pale and thick. → Heat milk, cream, and nutmeg in a saucepan until steamy. → Temper the egg mixture with the hot milk, then return to the pan and cook until thickened. → Strain the custard, stir in bourbon and vanilla, then chill thoroughly. → Serve as is, or for a fluffy texture, fold in whipped egg whites just before serving.
Beat egg yolks with sugar until pale and thick. → Heat milk, cream, and nutmeg in a saucepan until steamy. → Temper the egg mixture with the hot milk, then return to the pan and cook until thickened. → Strain the custard, stir in bourbon and vanilla, then chill thoroughly. → Serve as is, or for a fluffy texture, fold in whipped egg whites just before serving.
This homemade eggnog recipe creates an amazing, creamy, and delicious holiday drink. It's essentially a pourable custard, perfectly spiced and optionally spiked with bourbon, rum, or brandy for a festive kick. Far superior to store-bought versions, you can customize its thickness and flavor to your liking.
Separate 6 large eggs, placing the yolks in a large mixing bowl and reserving the whites in a separate bowl for later (optional).
Add 1 cup of granulated sugar to the egg yolks.
Using a hand mixer or a whisk, beat the egg yolks and sugar until the mixture becomes pale, thick, and creates ribbons when the beaters are lifted.
In a medium saucepan, combine 1 cup of heavy cream, 1 to 2 cups of whole milk, and 1/4 teaspoon of freshly grated nutmeg.
Heat the milk mixture over medium heat, whisking occasionally, until it is hot and steamy. Do not let it come to a boil.
You can choose between two styles of eggnog: a rich, creamy custard or a lighter, fluffy version made by folding in whipped egg whites just before serving.
The amount of milk is adjustable. Use 1 cup for a very thick, rich eggnog, or up to 2 cups for a thinner, more drinkable consistency.
Bourbon, brandy, and rum all work well in this recipe. You can also use a combination.
This recipe is best made a day or two in advance to allow the flavors to meld together perfectly.
Using a thick-bottomed saucepan helps to distribute heat evenly and prevents the custard from scorching.
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