Eggnog with Nutmeg and Cinnamon
Here, eggnog is topped with sweetened whipped cream and freshly ground spices.
Ingredients
1 or 2 whole nutmegs - 1 cinnamon stick
- 12 egg yolks
- 4 cups milk
- 1 1/4 cups sugar
- 2 cups heavy cream
- 1/2 tsp. vanilla extract
- 1 1/2 cups brandy, Cognac, rum or bourbon
Directions
Using a nutmeg grater or the smallest rasps on a handheld grater-shredder, grate the nutmeg until you have about 1 tsp. In a spice grinder or a coffee grinder reserved for spices, grind the cinnamon stick. Set aside.
In a large saucepan, whisk together the egg yolks, 2 cups of the milk and 1 cup of the sugar. Place over low heat and simmer, stirring often, until slightly thickened, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 cups milk and let cool.
In a bowl, using a handheld mixer or whisk, whip the cream with the remaining 1/4 cup sugar and the vanilla until soft peaks form. Set aside.
Strain the cooled mixture through a fine-mesh sieve and pour into a serving pitcher or a small punch bowl. Stir in the brandy. Serve the eggnog in cups or glasses, topped with a dollop of the whipped cream and a sprinkle each of nutmeg and cinnamon. Serves 8 to 10.
In a large saucepan, whisk together the egg yolks, 2 cups of the milk and 1 cup of the sugar. Place over low heat and simmer, stirring often, until slightly thickened, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 cups milk and let cool.
In a bowl, using a handheld mixer or whisk, whip the cream with the remaining 1/4 cup sugar and the vanilla until soft peaks form. Set aside.
Strain the cooled mixture through a fine-mesh sieve and pour into a serving pitcher or a small punch bowl. Stir in the brandy. Serve the eggnog in cups or glasses, topped with a dollop of the whipped cream and a sprinkle each of nutmeg and cinnamon. Serves 8 to 10.