Ingredients
INGREDIENTS:
- 12 eggs
- 1 cup sugar
- 4 cups whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup heavy whipping cream
- Pinch of salt
- Candy thermometer
TOPPINGS:
- 1 cup heavy whipping cream
- Fresh nutmeg
- Fresh orange zest
DIRECTIONS:
- Combine the eggs and sugar in a bowl and whisk until thoroughly combined
- Pour the whole milk into a saucepan and stir in the ground cinnamon and ground nutmeg and a pinch of salt
- Whisk the egg mixture into the milk mixture
- Heat the mixture over medium heat while stirring constantly. Stirring constantly is very important to prevent the milk from scorching or scrambling the eggs.
- While the mixture cooks add in the candy thermometer and when the mixture reaches 165° on the candy thermometer remove from the heat and slowly whisk in the heavy whipping cream and vanilla extract
- Cool slightly before tasting and add more sugar or spices as desired
- Allow the mixture to cool completely
- Once cooled placed in a covered container and refrigerate overnight or until thoroughly chilled
- When you are ready to serve you can either pour the mixture into cups as is or you can place in a blender or vita-mix to make it frothy, an immersion blender can work as well
- Whip one cup of heavy whipping cream to make fresh whipped cream for the topping
- If serving in a punch bowl you can fold the fresh whipped cream into the mixture for a traditional look or you can keep it separate and simply use it as a topping for the eggnog (using it just as a topping is my preference)
- Top each cup with fresh nutmeg and fresh orange zest