Ah, it's finally starting to feel like Fall here in Southern California. After the last few hot weeks, I'm eagerly greeting Fall!! The first thing that comes to my mind when I think about Fall and Winter is Egg Nog and cute coats and boots...I can't wait to pull mine out!
This delicious spiced egg drink isn't for everyone, but I promise you'll love mine! A friend was over for a play date, and I offered a small glass to her. She immediately refused and stated she didn't like the overly creamy drink. After repeated offers, she reluctantly agreed. Needless to say, she loved it!
I've made many batches of egg nog from various recipes, none I was extremely excited about. I'm also slightly finicky about raw eggs, and most recipes call for the traditional raw eggs. Yikes! I cringe just thinking about it!
Since raw eggs give me the hebby gebby's I par-cooked the eggs, which really adds (to me) a far less eggy taste. I'm also slightly obsessed with spices so I added lots of them!
Enjoy!
Egg Nog {Cooked}
Adapted from Epicurean Mom
Ingredients:
3 1/2 cups milk
1 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 cinnamon stick
generous pinch of ground clove
6 egg yolks
3/4 cup granulated sugar
1 cup rum (optional)
1 cup heavy cream
1/4 teaspoon nutmeg
Directions:
Over low heat combine milk, vanilla extract, cinnamon, cinnamon stick and clove in a medium saucepan. Rise the heat slowly and bring to a slow boil (it takes about 7 minutes to bring to a boil.) Once the milk mixture starts to boil take off heat and let the cinnamon stick seep for 2 minutes, remove cinnamon stick.
In the bowl of a standing mixer combine egg yolks and sugar. Whisk together until pale and fluffy. With the mixer on low, pour the hot milk mixture into the egg yolks (tempering the yolks) whisk until well incorporated. Pour the mixture back into the saucepan and heat on med/med-low for about 5 minutes, continually stirring, until thickened and creamy. Do not let it boil, or the nog will curdle.
Stir in the rum, heavy cream and nutmeg and refrigerate over night. When ready to serve garnish with a sprinkle of cinnamon.
Hi!! I'm Katie and welcome to my blog, Epicurean Mom! There are two things I love most in life; family and food ~ usually in that order. This blog is dedicated to both. My love of food started when I was young helping my mom in the kitchen. Now it's my turn to teach my daughters to experiment and enjoy the process of coming up with culinary creations of their own. 
Wow this looks incredible and your pictures are stunning as always! Egg nog is my favorite during the holidays, so festive! :)
ReplyDeleteYour photos are absolutely beautiful! Every year we host many holiday parties and I usually just purchase egg nog. You have inspired me to make it this year! Thank you for sharing! I am definitely pinning this to my holiday pinboard!
ReplyDeleteThis looks wonderful. My family has a HUGE tradition with egg nog and the holidays will not go on without my papa's famous recipe. Your pictures look fantastic as well :)
ReplyDeleteLaura @ A Healthy Jalapeño
Like everyone else has already said, your pictures are beautiful! As for egg nog, I think raw eggs are absolutely disgusting. In cookie dough or cake batter is fine, but I don't understand how anyone could drink raw eggs. I guess they have strong stomachs. :) A friend of ours loves egg nog so we'll have to give this a try next time they come over!
ReplyDeletethis looks delicious! thanks for sharing the recipe. I love your header.
ReplyDeletehttp://momdaughterstyle.blogspot.com/
This looks ahhhmaazing! Perfect to get me in the holiday spirit. Oh wait, I feel like I have been for about the past 3 months! Gorgeous blog, thoughtful posts. You just made me a big fan!
ReplyDeleteMmmm that egg nog looks SO inviting!!! I love the spices and those pictures are just gorgeous!
ReplyDeleteNothing I love more than eggnog-yum!
ReplyDeleteWow. This looks like the most yummy fall drink. We had snow in Boston this weekend. I will need to make some soon.
ReplyDeleteDid I miss the part where you par-boiled the eggs? How long did you boil them? And then does separating them work the same or do you do it differently after boiling?
ReplyDeleteHi Pam- No I didn't par-boil but par-cook, basically temper them. I cooked the milk mixture then poured that into the whisked egg whites, then put that egg mixture back into a saucepan and cooked for a little longer (making sure not to boil.) I have the instructions under the preparation. Hope this helps! :)
ReplyDeleteegg whites ? I ask as our family recipe includes beaten egg whites folded in at the last and I noted your recipe no whites.
DeleteDo you mean egg yolks or am supposed to use the egg whites? Thanks - I am looking forward to trying this.
DeleteWhere did you get the beautiful glass?
ReplyDeleteMaizie-Pottery Barn! Love love love that store! :)
ReplyDeleteThe eggnog obsessed friend hasn't come by yet, so I'm making this as his Christmas present. How long do you think this will stay good? I'm also going to make him an eggnog bundt cake. Do you think that using the homemade stuff will make a difference? Perhaps not but it's always nice to say that it was all homemade. :)
ReplyDeleteI made this tonight and it's super! It still has to sit overnight but it already tastes fantastic. I've decided to also make it for my in-laws as a Christmas present. Thanks for the non-raw egg recipe. It was pretty quick and easy!
ReplyDeleteI'll be pinning this to try this Christmas! :)
ReplyDeleteOh I can't wait to try this this year. Thank you!
ReplyDeletehow many servings?
ReplyDeleteWhat type of rum did you use? Spiced or dark? Sounds like a great holiday drink.
ReplyDeletethis looks amazing. Gonna try this in the next few weeks. Cheers
ReplyDeletegood lord. This was the best eggnog I have ever tasted. thank you so much!
ReplyDeleteYum I am going to try with splenda for us no carb gals
ReplyDeleteHi Katie, visiting you for the first time from a link. I had to come and have a look at this recipe. I absolutely love it! Really gorgeous sounding and your pics are yummy to look at!
ReplyDeleteHow many servings does this make for? I love this recipe and cannot wait to try it! Thank you so much!!!!
ReplyDeleteHi there this looks delicious, just wondering how many servings this makes?
ReplyDeleteI was recommended and forwarded on to this recipe so I will look forward to using it! Also, I'm hosting a giveaway and would love for you to join :) http://improvisedintentions.blogspot.co.uk/2012/12/christmas-giveaway.html have a lovely Christmas! xx
ReplyDeleteThe recipe is entitled Eggnog with Vanilla Vodka and Kahlua however the recipe doesn't mention either of those ingredients. I'm confused!
ReplyDeleteAnonymous- Yes, I've seen my recipe circulating pinterest with this same title, but if you read my title and my recipe it calls for neither of those ingredients. My guess is someone posted my recipe but added those ingredients and posted? Although it does sound good, so I would try both ways :)
ReplyDeleteThis recipe looks delish and I'd love to try it! Quick question tho. The recipe calls for 6 egg yolks but then in a later comment you mention egg whites. Which is it?
ReplyDeleteThis was a huge hit at my holiday party this weekend!
ReplyDeleteI was wondering, some recipes have you stir in the cream with the milk in the first step. I wasn't paying attention, so I did this. Thankfully it turned out great, but I was wondering what difference it would have made if I'd waited until the end as instructed?
Thank you for the great recipe!
Okay, I made this twice. It is good, however, I don't find a need to cook it back on the stove to cook, once the boiling milk mixture has been added. Other than that, this recipe has a great taste for a quick version. I have avoided making eggnog the past couple of years because I've always used a very old school recipe that uses the egg white, whipped and folded in. That one is still the best, but I will definitely use this one when pressed for time. Thank you!
ReplyDeleteThis eggnog was the best!! Better than store bought to me and hubby. Love that we don't have to wait till Christmas now :-). Thanks for sharing!!
ReplyDeleteOkay, I'm a little confused. The recipe calls for egg YOLKS, but there are quite a few comments that mention using egg WHITES. So, which part of the eggs should I use??
ReplyDelete