Homemade Eggnog
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 cups milk
- 1/4 cup grand marnier
- 4 eggs (i used farm fresh organic free-range eggs)
- 1 1/2 cups heavy cream (you can also use half-and-half if you
- 1/2 cup bourbon (can also reduce you 1/4 cup but i like mine boozy!)
- nutmeg for sprinkling
- Carbohydrate 6.11141250458518 g
- Cholesterol 23.2125000101442 mg
- Fat 8.15459625329687 g
- Fiber 0 g
- Protein 4.31065875326643 g
- Saturated Fat 4.71924937689189 g
- Serving Size 1 1 Serving (156g)
- Sodium 65.4362500405768 mg
- Sugar 6.11141250458518 g
- Trans Fat 0.952960875383452 g
- Calories 147 calories
In a large saucepan, bring the milk to boil and then turn off the heat.In a large bowl, whisk together the eggs and the sugar, then slowly pour in the hot milk while whisking constantly. (It's really important to add the milk very slowly! And keep stirring! Otherwise the egg will cook into scrambled eggs and you really don't want that.) Return the hot egg/milk mixture to the saucepan and cook over low heat for approx 6-8 mins until the mixture coats the back of a wooden spoon. (Be careful not to overcook! Otherwise you run the risk of scrambled eggs again!)Pour the eggnog base through a cheesecloth or other fine-mesh sieve and back into the bowl. Stir in the cream, Grand Marnier, bourbon, and vanilla.Pour eggnog into a glass pitcher and cover with plastic wrap. Chill until cold.To serve, pour over ice and sprinkle with nutmeg.
