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Warm Eggnog

Wonderful but very rich, eggnog is best served in small portions. Though good hot or cold, I always serve it hot in the winter. This can be made a day ahead of time and kept in the refrigerator.

Recipe information

  • Yield

    serves 6 to 8

Ingredients

1 extra-large egg
3/4 cup sugar
1/4 teaspoon kosher salt
1 quart milk
1 tablespoon pure vanilla extract
1/2 teaspoon ground nutmeg, plus freshly grated nutmeg for serving
1 cup heavy cream

Preparation

  1. Step 1

    Using a wire whisk, beat the egg, sugar, and salt in a heavy 4-quart saucepan until well blended. Stir in the milk.

    Step 2

    Cook the mixture over low heat, stirring constantly, for about 25 minutes, or until it thickens and coats the back of a spoon. Be careful not to boil the mixture or it will curdle.

    Step 3

    Pour the mixture into a large bowl. Stir in the vanilla, ground nutmeg, and cream. Cover with plastic wrap and refrigerate for 8 hours or overnight.

    Step 4

    Shortly before serving, warm the eggnog in a 4-quart saucepan until steaming hot but not boiling. Again, be careful not to boil it or it will curdle.

    Step 5

    Ladle the warm eggnog into mugs and sprinkle each serving with a little freshly grated nutmeg.

  2. Spiked Eggnog Variation

    Step 6

    Stir together 1/2 cup warm eggnog and 1 ounce good dark rum. Finish with a sprinkling of freshly grated nutmeg. Serves 1.

Bubby's Brunch Cookbook cover.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
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