Holiday Cheer Eggnog

Ohhhh, how I’ve grown to love eggnog—especially now that it’s become one of our cherished holiday traditions. Over the past few years, whisking up a fresh batch has become something I look forward to each winter. While Wyatt and I remain the biggest eggnog fans in the house, I love having some ready to share with anyone who pops by on a chilly afternoon. I’ll admit, I was once a bit intimidated by the idea of making it from scratch, but after discovering a solid base recipe to tweak, it’s become one of my favorite seasonal treats to prepare.

Ingredients:

6 Becker Farms egg yolks (save the whites for an omelet or meringue)

1/2 c sugar

1 c heavy whipping cream

2 c milk (whole preferred)

1/2 tsp nutmeg

pinch of kosher salt

1/4 tsp vanilla extract

Directions:

1. In a large bowl (preferably one with a spout), whisk together the egg yolks and sugar until light and creamy.
2. In a saucepan, combine the cream, milk, nutmeg, and salt; heat over medium, stirring often, until the mixture begins to simmer.
3. While whisking, begin adding 1 ladleful of the hot milk mixture to the bowl with the egg mixture. Continue whisking while adding ladelfuls of the milk mixture into the egg mixture until it is all incorporated.
4. Next, carefully pour the milk-egg mixture back into the saucepan and continue heating for a minute or two, or until the mixture reaches 160°F.
5. Remove from heat and stir in the vanilla extract.
6. Pour the eggnog through a fine mesh strainer and into a pitcher or jar. Cover with a lid or plastic wrap. Refrigerate until well-chilled. Enjoy!

Notes: The eggnog will thicken as it cools; if a thinner consistency is desired, stir in around 2 TBSP of milk to your glass. Top with whipped cream and cinnamon, if desired. Also great steamed and with espresso for an eggnog latte!