Eggnog - Big Batch
Egg nog with rum and brandy. Toasted cream brings an interesting nutty note to the nog.
Ingredients
- 16 oz Milk
- 8oz Toasted Cream (or regular)
- 8 Egg yolks
- 4oz Maple syrup
- 1 tsp nutmeg
- ¼ tsp cinnamon
- ⅛ tsp Garam masala
- 2 tsp Vanilla extract
- ⅛ tsp salt
- 4 oz Rum
- 2 oz Brandy
Instructions
- Get a large bowl and fill ice. Top with salt and save for later.
- Add the milk to a pot on medium-low heat. The milk should be steamy without too many bubbles. About 165 to 170 degrees Fahrenheit.
- Crack your egg and separate the yolks from the whites.
- Very slowly whisk half of the hot milk into the yolks. A ladle works great. Add the yolk mixture back to the pan. Place on the stove on low heat and stir for another minute to thicken the egg nog. Make sure to stir to avoid high heat so the yolks don't scramble.
- With a fine mesh strainer pour the mixture into a wide bowl. Grab the ice bath from the freezer and place the egg nog bowl on top. Add the maple syrup, toasted cream, nutmeg, cinnamon, garam masala, salt, and vanilla extract. whisk everything until combined. For the spiked egg nog whisk in the rum and brandy after.
- Place in the refrigerator to cool down.
- serve in a pitcher or glass and garnish with more nutmeg
Notes
when cooking the egg yolk and milk mixture, check the bottom of the pan to make sure the eggs aren't curdling. If you end up with scrambled egg you may have to restart your nog.