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Homemade Eggnog

Homemade Eggnog

Homemade Eggnog

Nutritional Information:

Large Eggs
Additional egg yokes
Honey or Agave Nector
1/2 cup
1/4 teaspoons
Whole Milk
4 cups
Vanilla Extract
1 tablespoons
1/2 teaspoons
Heavy Cream, whipped to soft peaks
1/4 cup
Additional grated nutmeg for garnish, and a cinnamon stick


Combine eggs, egg yolks, honey and salt in a heavy saucepan, whisking until well combined.  Pour milk in slowly and whisk until combined.  Turn the burner on low.  Stir continuously until the temperature of the mixture reaches 160 degrees F.  It should be thick enough to coat the back of a spoon.  Strain your mixture to remove any accidental small cooked bits of egg.  Add vanilla extract and nutmeg.  Pour into a glass pitcher, or container and cover.  Refrigerate at least 4 hours, or up to 3 days before finishing.  When ready to serve, pour heavy cream into a bowl and whip until if forms soft peaks.  Fold whipped cream into eggnog.  Garnish with a sprinkle of nutmeg, and a cinnamon stick. 


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