Recipe of Today: Homemade Eggnog

Ingredients:

• 6 large egg yolks
• ½ cup granulated sugar
• 1 cup heavy whipping cream
• 2 cups milk
• ½ tsp ground nutmeg
• pinch of salt
• ¼ tsp vanilla extract
• ground cinnamon
• alcohol, optional

Instructions:

• Beat the egg yolks and sugar together in the mixing bowl of your Kitchenin KM50 Stand Mixer, until light and creamy.

• In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir frequent until the mixture comes to a full boil.

• Add one tbsp of hot milk to the egg mixture and stir vigorously. Repeat, adding one tbsp at a time, to temper the eggs.

• After adding most of the hot milk to the eggs, pour the mixture back into the saucepan on the stove.

• Whisk constantly for a few minutes until the mixture thickens slightly. It will thicken when cooled.

• Remove from heat and stir in the vanilla extract. If you want to add alcohol to your eggnog, then start with ¼ cup brandy, bourbon, rum or whisky added at the same time as the vanilla extract, or after cooling the eggnog. Add more to taste, if desired. 

• Pour eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.

• Refrigerate until chilled. It will thicken as it cools. If you want a thinner, perfectly smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

• Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.