For years, eggnog held this mysterious allure. I’d find myself reaching for a container every December, and then reluctantly tucking it back onto the supermarket shelf. I could say it was the list of ingredients that scared me off every time, but even the eggnog fresh from the farmers’ market left me feeling anxious. Last year, it was finally time for me to come clean, and admit to myself that raw eggs terrify me a bit. I’m not worried about salmonella. This is simply a “mind over matter” issue for me. It feels uncool to admit that as a food writer and recipe developer, but such is the case.
I began thinking about how I make my tiramisu, another recipe that usually requires raw eggs. My version is a cooked one, tempering the eggs in a bowl over simmering hot water. This technique offers just enough peace of mind for me to lick the bowl clean. Some careful thought about my current eggnog recipe helped me realize I didn’t have to stand over a hot stove, stirring constantly for ten minutes. I decided to let my KitchenAid Stand Mixer do the heavy lifting, and slowly pour in the hot milk while it whisked gently into the egg yolks. This new method has an added bonus of creating incredibly frothy foam to top off the eggnog. A splash of rum is totally optional, but if you do want to make a boozy version, try swapping in bourbon instead—you can thank me later.
Add the egg yolks and sugar to the bowl of your KitchenAid® Stand Mixer fitted with the whisk attachment. Beat on high speed until the yolks are thick and pale yellow, and have doubled in volume, about 4 minutes.
Meanwhile, heat the milk in a small pot over a medium-low flame, until very hot, but not boiling (150F when checked with an instant read thermometer).
With the KitchenAid® Stand Mixer set on low speed, slowly pour 1/2 cup of the milk into the bowl. Be sure to pour it in a slow, steady stream. This is called tempering the egg yolks, which uses the heat from the milk to carefully cook the yolks without them curdling.
Add the vanilla and nutmeg. Increase the speed to medium, and slowly pour in the remaining milk. Continue to beat until the mixture is very frothy, and forms a “head” on top like a pint of beer, 3 to 4 minutes. Traditionally, eggnog is served cold, but I find it even better warm. If you prefer it chilled, transfer it to a glass bottle, cover and store in the fridge for at least four hours. It will keep in the fridge for up to five days. Be sure to give it a shake before serving.
Homemade Eggnog
Makes 1 1/4 quarts (1.25 L)
Got Ice Pops? This eggnog isn’t just for sipping. Pour it into your favorite ice pop molds for a very cool treat.
INGREDIENTS
4 large egg yolks (save the whites for a later use)
3/4 cup / 150 grams natural cane granulated sugar
4 cups / 1 liter whole milk
1 teaspoon pure vanilla extract
Freshly grated nutmeg, to taste (a generous pinch for me)
DIRECTIONS
Add the egg yolks and sugar to the bowl of your KitchenAid® Stand Mixer fitted with the whisk attachment. Beat on high speed until the yolks are thick and pale yellow, and have doubled in volume, about 4 minutes.
Meanwhile, heat the milk in a small pot over a medium-low flame, until very hot, but not boiling (150F when checked with an instant read thermometer).
With the KitchenAid® Stand Mixer set on low speed, slowly pour 1/2 cup of the milk into the bowl. Be sure to pour it in a slow, steady stream. This is called tempering the egg yolks, which uses the heat from the milk to carefully cook the yolks without them curdling.
Add the vanilla and nutmeg. Increase the speed to medium, and slowly pour in the remaining milk. Continue to beat until the mixture is very frothy, and forms a “head” on top like a pint of beer, 3 to 4 minutes. Traditionally, eggnog is served cold, but I find it even better warm. If you prefer it chilled, transfer it to a glass bottle, cover and store in the fridge for at least four hours. It will keep in the fridge for up to five days. Be sure to give it a shake before serving.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*
