This recipe was adapted from Genius Kitchen
- 3 medium-large egg yolks
- 1/3 cup granulated white sugar
- 1 cup almond milk or milk of choice
- 1/4 tsp ground clove
- 1/2 tsp ground cinnamon
- 1 tsp vanilla bean extract
- 1 cup thickened cream
- 1/4 tsp ground nutmeg
- 3–5 Tbsp brandy (if desired)
- In a large heat-proof mixing bowl, add egg yolks and sugar. Whisk together until light, creamy and fluffy, approx. 20 seconds-30 seconds. Set aside.
- In a medium sized pot over medium heat, combine milk, ground clove, cinnamon and vanilla. Mix to combine well.
- Heat milk mixture until steam begins to come off the surface, do not let it come to a boil.
- Once heated through, remove from heat.
- Bring back your whisked egg yolks, slowly and gradually stream a little at a time of the heated milk into the egg yolks, whisking egg mixture vigorously while pouring.
- NOTE: doing this slowly is crucial, as you’re tempering the egg, done too fast will heat and cook the egg. Stream a little in at a time, whisking well after each addition.
- Once all the milk has been added to the eggs, pour the combined mixture back into the pot.
- Place over a low-medium heat and stir constantly until mixture slightly thickens, approx. 3-4 minutes, not letting it boil. Mixture should resemble a thin pourable custard.
- Once thickened, remove from heat and strain mixture through a fine mesh sieve into a clean heat-proof mixing bowl.
- Let mixture cool for 1 hour at room temperature.
- Once cooled down, whisk through cream, nutmeg and brandy, if desired. If using brandy, add a tablespoon at a time until desired flavour.
- Pour eggnog into a large glass mason jar or jug fitted with a tight lid.
- Set in the refrigerator overnight.
- When ready, serve and enjoy!
This eggnog can be made the day before serving, as it has to set in the refrigerator overnight.
Eggnog will keep in an airtight glass jar, refrigerated, for 2-3 days.
*This recipe was adapted from Genius Kitchen.