Eggnog-aritas

Yum. Turkey's in the brine, apples are being peeled, and we are toasting Thanksgiving Eve with this delicious drink. We've never tried homemade eggnog, but the work was worth it. Photograph by James Wojcik
Photo by Courtney J.
Adapted from foodnetwork.com
None

PREP TIME

240

minutes

TOTAL TIME

255

minutes

SERVINGS

8

servings

PREP TIME

240

minutes

TOTAL TIME

255

minutes

SERVINGS

8

servings

Adapted from foodnetwork.com

Ingredients

  • 2

    cups half-and-half

  • 1/2

    whole nutmeg, crushed with a heavy pan

  • 1

    vanilla bean, split lengthwise and seeds scraped out

  • 6

    large egg yolks

  • 1

    cup sugar, divided

  • 1/2

    teaspoon freshly grated nutmeg

  • 2

    ounces brandy

  • 2

    ounces rum

  • 2

    ounces bourbon

Directions

CREME ANGLAISE: Combine the half-and-half, crushed nutmeg, and vanilla pod and seeds in a medium saucepan and bring just to a boil over medium heat. Remove from the heat and let steep 5 minutes. Whisk the egg yolks and 1/2 cup of sugar in a bowl. Slowly whisk in the warm half-and-half mixture, then pour the egg mixture into the saucepan and cook over medium heat, stirring constantly, until the creme anglaise just begins to thicken, about 10 minutes. Strain and refrigerate until cold, about 4 hours. COCKTAILS: Combine 1/2 cup of sugar and grated nutmeg on a plate. Dip the rims of 8 martini glasses in water, then in the sugar mixture. Combine half each of the creme anglaise, brandy, rum and bourbon in a cocktail shaker with ice. Shake well and strain into glasses.

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