DIY Eggnog
Winter is a long, dark and cold season in which we’re all seeking something deeper, like enlightenment, salvation, eternal goodwill toward our fellow humans—or maybe just sweetened cream with an invig...
Ingredients
SERVINGS: 5 Cup(s)
- 3 whole eggs (if there were ever a time to use pasture-raised local eggs, this is it)
- ¼–⅓ cup sugar or honey
- 1 quart half-and-half (or 1 pint cream and 1 pint whole milk)
- 1 teaspoon vanilla extract
- Dash of pumpkin pie spice or nutmeg
- ½ cup premium rum (optional)
- Cinnamon stick for garnish (optional)
Preparation
1. Whisk the eggs and sugar for 5 minutes. (If using honey, make sure it’s room temperature and add it to the eggs before adding the cream so it won’t crystallize.)
2. Add the half-and-half and whisk a few more minutes. Add vanilla and pumpkin pie spice. If you’re serving to kids, now is the time to set aside some of the non-alcoholic version. Add rum to the remaining mixture, whisk to combine and chill in the refrigerator. Eggnog is also lovely in coffee.
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