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 |
| Ingredients | Quantity |
| Large Egg Yolks | 4 Eggs |
| Sugar | 3/4 Cup |
| Salt | A pinch |
| 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) |
