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This is a recipe for a classic, old-fashioned homemade eggnog. It's a cooked version, making it perfectly safe for everyone to enjoy. The result is a rich, creamy, and delicious holiday drink that far surpasses any store-bought variety.
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Steep milk with cinnamon sticks, cloves, and vanilla over low heat. → Whisk together egg yolks and sugar until thick and pale. → Temper the egg mixture with the hot milk, then cook the combined mixture on the stove for 3 minutes until slightly thickened. → Let the eggnog base cool at room temperature for 1 hour, then stir in heavy cream, more vanilla, and nutmeg. → Chill in the refrigerator for at least 4 hours before serving.
Steep milk with cinnamon sticks, cloves, and vanilla over low heat. → Whisk together egg yolks and sugar until thick and pale. → Temper the egg mixture with the hot milk, then cook the combined mixture on the stove for 3 minutes until slightly thickened. → Let the eggnog base cool at room temperature for 1 hour, then stir in heavy cream, more vanilla, and nutmeg. → Chill in the refrigerator for at least 4 hours before serving.
This is a recipe for a classic, old-fashioned homemade eggnog. It's a cooked version, making it perfectly safe for everyone to enjoy. The result is a rich, creamy, and delicious holiday drink that far surpasses any store-bought variety.
In a saucepan over medium-low heat, combine milk, whole cinnamon sticks, ground cloves, and ½ teaspoon of vanilla extract. Allow it to steep and slowly heat up for about 5 minutes.
While the milk is heating, separate 7 egg yolks into a large mixing bowl.
Add the white sugar to the egg yolks and whisk vigorously until the mixture is thick, creamy, and pale yellow.
Increase the heat of the milk to medium-high. Once it's hot (but not boiling), remove the cinnamon sticks and set them aside.
To temper the eggs, slowly pour a small amount of the hot milk into the egg yolk mixture while whisking constantly. This gently raises the temperature of the eggs without scrambling them.
This recipe uses a cooked method to ensure the eggs are safe to consume.
If the final eggnog is too thick for your liking, you can thin it out with a little more milk when serving.
For an adult version, you can add alcohol like rum, brandy, or bourbon to your liking after it has chilled.
Ensure the eggnog base has cooled for at least an hour at room temperature before adding the cold heavy cream.
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