Canadian
Seraphina’s Year-Round Eggnog
Egg yolks, milk, cream, nutmeg and vanilla are cooked into a rich homemade eggnog, with bourbon and amaretto available for the grown-up version.
What It Is
Egg yolks, milk, cream, nutmeg and vanilla are cooked into a rich homemade eggnog, with bourbon and amaretto available for the grown-up version.
Origin
Eggnog has roots in British milk-and-egg drinks such as posset; this version is my Alberta year-round take.
Fun Fact
Tempering eggs means slowly raising their temperature with hot liquid so they thicken smoothly instead of turning into sweet scrambled eggs.
Ingredients
- 8 eggs, separated
- ½ cup cane sugar
- ½ tsp salt
- 4 cups whole milk
- 2 cups heavy whipping cream
- 1 tsp nutmeg
- 1 tsp vanilla extract
- 1 cup bourbon, optional
- ½ cup amaretto, optional
Steps
- Whisk egg yolks and sugar until light and creamy.
- Heat milk, cream, nutmeg and salt to a bare simmer.
- Temper the yolks gradually with the hot milk, then return everything to the saucepan and whisk until slightly thickened and about 160°F (71°C).
- Remove from heat, stir in vanilla and optional spirits, chill thoroughly and serve with cinnamon or whipped cream.
Notes
Taste before the final adjustment. A recipe should guide dinner, not bully it. If it needs a little more acid, sweetness, salt or heat, make the change in small steps instead of launching the whole spice rack into orbit.
Substitutions
Use equivalent ingredients where needed for allergies or availability, but keep the main sweet/sour/salty/spicy balance intact. This is cooking, not a hostage negotiation.
Storage
Keep covered and chilled. Fresh-fruit or dairy drinks are best used within 1–2 days; fizzy drinks are happiest served the same day before the bubbles file for retirement.
Freezing
Freeze still fruit bases or concentrates if useful, but add carbonation after thawing. Dairy-heavy drinks are better made fresh.