Simple Cooking: Eggnog

By Caitlin Klein in Food on Dec 23, 2010 5:00PM

Image via Izik on Flickr.

It’s a scientific fact that eggnog, real eggnog, is a little bit shady. It’s made with raw eggs, which we would normally avoid like the plague. It also contains a fair deal of dairy, making it unfriendly to people who don't normally consume a lot of lactose. Even still, eggnog is a holiday classic and staple, and we would be remiss if we didn’t provide you with a kickass recipe to ring in the new year.

The ingredients are few but oh-so-important, so make sure you’re buying quality eggs on this one. None of that, “this has been in the fridge for about six weeks but I bet it’s still okay” BS. Fresh eggs. Fresh cream. Fresh nutmeg. Fresh… uh… booze. Let’s get to it.

Chicagoist’s Holiday Eggnog

Ingredients
6 egg yolks
2/3 cups of superfine sugar
2 ½ cups of whole milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
¼ teaspoon cinnamon
1/8 teaspoon ground cloves
1 ½ cups bourbon or spiced rum (less if you’re not so inclined to be sauced later)
1 teaspoon freshly grated nutmeg

Directions
In a stand mixer (or a large bowl with a hand mixer), beat the egg yolks until they become a light yellow. Gradually add in the sugar and beat in until it’s completely dissolved. Continue to beat until the mixture is fluffy.

In a separate bowl, combine the milk, whipping cream, alcohol, vanilla, cinnamon, and cloves. Slowly incorporate the milk mixture into the egg mixture, continuing to beat until thoroughly combined.

Serve chilled in cold glasses. Grate fresh nutmeg on top.

A note about grating whole nutmeg: It's worth it. It is much spicier and more flavorful than the pre-ground stuff. Try finding it at The Spice House at 1512 North Wells, or let us know if you have a nutmeg dealer elsewhere in the Chicagoland area!