Homemade eggnog
A simple, custard-based homemade eggnog that can double as a latte creamer or a cozy sipper.
Ingredients
Ingredients
Custardy homemade eggnog with milk, cinnamon, vanilla, and cream; gently heated to thicken, then cooled or used as a coffee creamer.
Directions
- 1
Add the first 5 ingredients to a pot and then turn the heat on low.
- 2
While this is heating, separate your eggs so that your yolks are in a medium bowl and add the sugar. Whisk the yolks and sugar until it is a pale yellow and well combined.
- 3
Once the milk mixture comes to a simmer, use a ladle to add a few tablespoons to the egg mixture while whisking quickly until combined. Repeat this step until almost all of the milk mixture is combined with the eggs.
- 4
Return the combined mixture to the pot and turn the stove on low.
- 5
This part is important! I curdled the mixture twice before getting it right, so only heat on low, whisking consistently, for maybe a minute or two. It will thicken a little bit, but not much.
- 6
Turn off the heat and slowly add the cream to the pot while continuing to whisk.
- 7
Add to espresso to make a latte, use as a creamer for brewed coffee, or refrigerate to sip over ice later. Enjoy!
