Serve it up warm or chilled, our eggnog is fortified with lambda carrageenan to give it an incredibly rich and luxurious mouthfeel. We like ours punched up with a healthy splash of rum. Happy holidays!
Ingredients
- 1000g (1 qt) Whole Milk
- 226g (8 oz) Sugar
- 120g (6 large) Egg Yolks
- 1g (1/8 tsp) Nutmeg, Ground
- 14 Cloves, whole
- 1g (2 tsp) Vanilla Extract
- 1 stick Cinnamon, Whole
- 2g (1 tsp) Lambda Carrageenan
- 2g (1/8 tsp) Salt
- 180g (6 oz) Rum (optional)
Equipment
- Blender
- Superbag (small 400 micron)
- Small Heavy Bottom Sauce Pot
Timing
Active Time: 10 Minutes
Total Time: 20 Minutes
Yield
1 1/2 Quart
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Infuse Spices
In a small sauce pot place the milk, nutmeg, cloves, vanilla, and cinnamon.
Place the pot over low heat until it reaches 180F, allow this to take at least 10 minutes so the spices have enough time to infuse. This will also prevent the milk from scorching on the bottom of the pan.
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Dry Mix and Strain
Dry mix together the sugar, salt, and lambda carrageenan.
Strain the hot milk through a super bag to remove the large spices.
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Blend
In a blender place the egg yolks and the sugar mixture.
Begin blending on low until the eggs and sugar mixture are combined.
Once the eggs and sugar are combined begin slowly adding the hot milk. You do not want to pour all the milk in at once as it will cook the eggs too quickly.
Once all the milk has been added increase the speed of the blender and blend for 2 minutes.
Remove from the blender and pour through the superbag once again to help remove bubbles that were added during the blending.
Add rum (optional) and serve immediately for warm eggnog or cool completely depending on the desired serving temperature.
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Usage Chart:
Based on 3 Review(s)
2 Comments.
Steps 4 and 5 in this recipe look like they belong to a different recipe.
Fixed! Thanks for noticing