One of my best friends in the world, Tyler, loves Egg Nog. I remember when he tried Egg Nog from a gas station here named Weigel’s. He was in love. lol. He posted today that he was about to go home for Christmas break from school and would be drinking lots of egg nog. He told me to post a recipe for it, and so…I dove into several recipes and came up with this one. I’m officially renaming it Tyler’s Egg Nog. Tyler is an upstanding young man who has a heart of gold. What better way to honor him than to name a recipe after him?
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 2 cups milk
- 1 1/2 teaspoons ground nutmeg
- Pinch of salt
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon rum extract (optional)
- In a medium bowl, whisk together the egg yolks and sugar until light and creamy.
- In a saucepan, bring the cream, milk, nutmeg and salt to a bare simmer, stirring often. Slowly ladle in 1/2 cup or so of the hot milk to the egg mixture, whisking vigorously to avoid little bits of cooked egg. This will temper the eggs so they don’t scramble when cooked on the stovetop. Ladle in another 1/2 cup, whisking vigorously the entire time. Do this until all the hot milk has been added to the eggs and the mixture is well combined.
- Pour the tempered egg mixture back into the saucepan of milk on the stove, whisking quickly, and cook the mixture, stirring constantly, until it reaches 160 degrees F on a thermometer.
- Remove from the heat and stir in the vanilla and rum extract (if using).
- Pour the eggnog into a bowl and cover with plastic wrap. Refrigerate until thoroughly chilled.