EGGNOG rECIPE

The Traditional American Beverage of Christmas

I am truly enjoying my first Winter here in Sweden. I am finding the Swedish Christmas Decorations beautiful, enjoying the Christmas Markets, and the snow is beautiful (albeit slightly annoying when you slip around).

One of the things I began to miss as soon as the holiday decorations went up was egg nog. I quickly realized this was not a Swedish custom, nor had most Swedes heard of Egg Nog. They also did not sound interested when I tried explaining that its a sweet beverage made from egg yolks – but TRUST ME.

It is supposedly at some American stores but has quickly gone out of stock and I have been unable to procure some. I decided to try my hand at making egg nog. How hard could it be? Actually? Pretty simple.

Print Recipe

Egg Nog

The best American wintertime beverage!

Prep Time5 mins

Cook Time20 mins

Cooling Time2 hrs

Total Time2 hrs 25 mins

Course: Drinks

Cuisine: American

Keyword: Christmas

Servings: 8 People

Ingredients

• 4 Cups Milk Save one cup for final step
• 5 Eggs Use 4 egg yolks and 1 whole egg.
• 3/4 Cup Sugar
• 1 Cup Heavy Cream
• 1 Nutmeg (Muskot in Swedish) for garnish I used a zester to grate on top of cups, but you can also use poweder
• 1/2 Tspn Vanilla
• 1 – 2 cups Ice

Instructions

• Take 4 eggs and separate the egg yolks from the whites. An idea is to save the whites later for little meringues
• Heat 3 cups of milk in a saucepan on low-to-medium heat just until it begins to steam. Dont let it scald, so stir frequently
• While you're waiting for milk to steam, put ice + a small amount of water in a large bowl. This will be used to cool down the egg nog once it has been cooked. You will place a smaller bowl on top of the ice water to give it an ice bath, but you dont want to get the water/ice into the mixture.
• In a small – medium bowl whisk together the sugar and the egg yolks and egg until yellow and creamy.
• Next step is to temper the eggs/milk so after the milk has steamed, take some of the hot milk and slowly pour into the yolk/sugar mix – whisking constantly. Do this until you've used about half of the warm milk, and then pour the entire mixture back into the saucepan
• Keep the mixture warm over medium/low heat for about 20 mins. You want to whisk constantly to avoid scalding the milk and scrambling the eggs.
• Once this has thickened slightly pour it into smaller bowl and place in bowl of ice. (note it doesnt really get as thick as traditional store-bought egg nog. These use xanthum gum as a thickener if you want to try it, but I have not)
• Let this rest for about 20 mins to cool and then place in fridge for about 2 hours
• Pour into small cups and grate fresh nutmeg on the top