You could be the hero at Aunt Betty’s this year with this Champion Nog recipe (*disclaimer* this recipe hasn’t actually won any awards yet but it is good enough that you could enter it into a Nog Competition and definitely claim a podium position). Or if you aren’t feeling particularly competitive this holiday season, you can make a secret stash for yourself and hide it in the back of the fridge to share with your Spouse by the fire after your relatives fall asleep…Or in the laundry room while they are still awake.
You haven’t really experienced what could be the Best Nog (of your life) until you’ve made it yourself. Its so much better than anything you could possibly pull off of a shelf.
It’s time to up your Nog game.
You can do this.
(Party Size: Make a 1/2 size for 4 or less)
7 Cups Milk
2 Cinnamon Sticks
2 tsp Cinnamon
1/4 tsp Cloves
1/8 tsp Nutmeg
1 1/2 Cups Sugar
12 Egg Yolks
2 Cups Heavy Cream
2 Cups Rum (optional/of your choosing)
Combine the Milk and spices in a large sauce pot and heat over a medium flame. Allow to come barely to a boil stirring consistently then turn off the heat and cover with plastic wrap- letting it steep for 10-15 minutes. The Plastic Wrap will expand up as the heat rises and then suck down low into the pot as it cools and contracts.
During this little science experiment… Separate your eggs. Using a stand mixer, add your yolks and your sugar and whisk them together until light and fluffy.
Once your milk and spices have sufficiently steeped, fish out your cinnamon sticks. On first speed slowly add your spiced milk to the sugared egg yolks. Doing this slowly will temper the eggs and prevent them from cooking (gross). Now that everything is combined and you don’t have scrambled eggs floating in your egg nog you can go ahead and pour everything back in your sauce pot. We are going to reheat this big batch of nog until it is slightly thickened, but more specifically to 180 degrees. This will take a few minutes of stirring on a medium low heat keeping a close eye that we don’t come anywhere close to boiling. Remove from heat- allow to cool slightly.
Add in the additional 2 cups of heavy cream. Give her a whisk and refrigerate until you are ready for your party. You can add your Rum after the Batch has cooled completely or leave the rum out and let your guests add it to taste (you risk taker you). Either way it will be a winner.
(It only keeps for about 4 days without any alcohol. I have no idea if it keeps longer with a bunch of booze in it.)