We've been enjoying eggnog around here on a daily basis, which proves that you really don't have to be throwing a Holiday party to partake in this wonderful indulgent drink. I searched all the eggnog cartons at our local Kroger and could not find one that didn't have corn syrup or high fructose corn syrup as an ingredient. So why not make it ourselves? We have a plentiful supply of farm fresh eggs, as well as honey, so why not a honey sweetened eggnog? I found a recipe on pinterest that looked good, and changed the method of cooking the eggs so that I can assure we are safe from Salmonella. I use a similar method to the one I use when cooking the eggs and milk for homemade ice cream. Very simple, and great results!
Here's what you need:
3 cups milk
2 eggs, plus 1 yolk
Pinch of salt
1/4 cup honey (or more if you like it sweeter!)
1 tsp cornstarch
3/4 tsp nutmeg
1/2 tsp vanilla extract
Cloves, Vanilla Bean, Cinnamon
Directions: Whisk together the 2 eggs, plus 1 yolk and the 1 tsp. cornstarch. In a saucepan, combine 1 and a 1/2 cups of milk with this mixture, heating over medium heat. Monitor your heat temperature with a thermometer, stirring constantly until it reaches a temp of 160 degrees. This will destroy any Salmonella bacteria, and will allow the mixture to firmly coat a metal spoon.
Remove the saucepan from heat and allow to cool, until around 100 degrees. At this time, add the honey, nutmeg, vanilla extract, and if you would like, add a vanilla bean, cinnamon sticks, cloves, and any other spices you might enjoy. If you don't have any of those on hand, the nutmeg is really all you need, in my opinion.
Allow the spices to "marry" the rest of the ingredients, then add the rest of the milk (1.5 cups) and your eggnog is ready to enjoy! It can be enjoyed warm or cold. We prefer it cold, so I usually place it in the fridge overnight, and the next day it is ready to go. No alcohol needed for me, but of course you can enjoy it with a bit of rum or bourbon if you like.