Classic Homemade Egg Nog from Scratch
Naughty or Nice? Grab your mug and sip on this creamy holiday beverage, sweetened with cinnamon spice and a smoky whiskey. Don’t miss out, a drink this good only comes around once a year. If you’ve been good, there will be enough for seconds!
9 Egg Yolks
3/4 C Sugar
1 1/2 C Heavy Whipping Cream
1/2 t Nutmeg- Ground
2 t Apple Pie Cinnamon Spice Rub
4 Oz Whiskey
Combine the nutmeg, Apple Pie Rub, cream and milk in a 2 quart saucepan. Heat until simmer and then turn off the heat. Watch closely not to scald the cream.
In a mixing bowl, combine the sugar and egg yolks. Whisk or blend until thick and creamy and pale yellow color.
Temper the eggs by pouring ½ cup of the hot cream mixture into the yolks, stirring constantly. Once you have added ½ the cream mixture to the yolks, you can pour it all back into the saucepan.
Place back over the heat, if needed, until the temperature of the mixture reaches 160 degrees.
Pour into containers and place in the fridge to cool completely, down to below 40 degrees.
Pour 1 ounce of whiskey into a teacup and top with 4 oz of egg nog.