Brenda Gantt’s Eggnog invokes the flavors and nostalgia of this classic Christmas comfort.
Brenda Gantt’s Eggnog
Makes about 12 servings
Ingredients
- 12 large egg yolks (save egg whites for another use)
- 2¼ cups sugar
- 6 cups whole milk
- 2 cups half-and-half
- 1 teaspoon vanilla extract
- 1 quart store-bought eggnog
- Ground nutmeg
Instructions
- In a large bowl, use a whisk and mix egg yolks and sugar very well.
- In a boiler, add milk and half-and-half. Heat until hot, but not boiling. Stir with a spatula, making sure you get the bottom of pan when stirring.
- Dip one small ladle of hot milk mixture and add it to the egg mixture. Stir. Repeat 6 more times, stirring after each addition. This tempers the eggs and is a very important step.
- Add tempered eggs to the milk mixture in the pan. Add in vanilla. Cook on medium heat until mixture is creamy. Add eggnog. Pour mixture into a big, covered jug and chill overnight.
- Before serving, chill glasses or cups in the freezer. Sprinkle a dash of nutmeg on top of poured eggnog before serving.
You can find this recipe and more in Brenda Gantt’s “It’s Gonna Be Good, Y’all!” or our November/December 2021 issue! And make sure to follow Brenda Gantt for announcements, recipes, and more.
