Make your next get-together extra special with the South Ville Homemade Eggnog
at your home.
Your guests will absolutely notice the difference. This version is kid-friendly, great for teetotalers and health-conscious people.
How to make
- Whisk together the egg yolks, sugar and a pinch of salt in a medium bowl.
- Heat the South Ville Maelk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
- Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon.
- Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot for about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
- When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.
|Total:||3 hrs 35 min (includes cooling and chilling times)|
|Active time:||30 min|
|Yield:||About 6 cups|
|Large Egg Yolks||4 Eggs|
|South Ville Maelk||3 1/2 Cups|
|Heavy Cream||1 1/2 cups|
|Pure Vanilla Extract||1 Teaspoon|
|Freshly Ground Nutmeg||1/4 Teaspoon|
|Finely Grated Lemon Zest||(optional)|