Make & Store Eggnog

Eggnog is a holiday favorite that is great for parties (but can be enjoyed any time of year!); it can be made alcohol-free for the entire family, too. Making good eggnog means following a great recipe, and keeping your eggnog fresh means proper storage. Just follow the steps below.

Instructions

1. Mix the egg yolks and sugar by placing them in the first of your two mixing bowls; beat the yolks and sugar together with a wire whisk until the sugar has completely dissolved and the mixture becomes lighter in color and appears even in texture.

2. Combine the milk, heavy cream, nutmeg, and vanilla extract in your second mixing bowl. Stir with a wire whisk. Once thoroughly mixed, pour the liquid into a medium saucepan and place the mixture on the stove over medium-high heat. Stir occasionally with a wooden spoon. Once the liquid is steaming, turn off the stove and remove the saucepan.

3. Combine your mixtures by slowly pouring the milk, heavy cream, nutmeg, and vanilla extract mixture into the egg yolks and sugar you previously combined. Stir with a wire whisk. Place everything in the saucepan and return to the stove; cook on medium-high to high heat until the temperature of the liquid reaches 160 degrees Fahrenheit (check the temperature with a food thermometer). Turn the stove off and remove the saucepan.

4. For an alcoholic beverage mix the bourbon into your eggnog. Move the mixture into a punch bowl and refrigerate until cold. For a non-alcoholic eggnog, simply do not add the bourbon.

5. Store your leftover eggnog in an airtight storage container in the refrigerator. It is important to refrigerate foods that have been prepared with eggs, since eggs can become contaminated with bacteria. Store an airtight container of eggnog at 40 degrees Fahrenheit or below for up to three days; do not freeze. Keep the eggnog in the refrigerator; if you leave the eggnog out for too long and then return it to the refrigerator, it may be unsafe to drink.

Tags: wire whisk, with wire, with wire whisk, yolks sugar, cream nutmeg, cream nutmeg vanilla, degrees Fahrenheit