This is a very straightforward recipe, but there are a few places it could go wrong. First of all, do not whip the eggs too hard either before, or after, the milk is added. It will cause the mixture to create mountains of foam which may cause you to have very bad day in the kitchen. Additionally, add the hot milk to the eggs very slowly and similarly, cook the mixture very slowly. If you don’t, your mixture will separate as the eggs cook and curdle which will cause you to have a no good, very bad day. Finally, do not shove a hot bottle of eggnog into a cold fridge, it could shatter which will certainly cause you, and everyone you live with, to have a terrible, horrible, no good, very bad day. Make sure to use a dark, spiced rum, brandy or bourbon with this recipe… maybe even add it to the eggnog in the end.
- 8 large eggs
- 1/2 cup granulated sugar
- 1/8 tsp nutmeg
- 1/4 tsp vanilla powder
- 1 pinch salt
- 5 cups lactose-free whole milk
In a stand mixer, whisk the eggs until they are thick and lighter in colour.
Heat the milk and cream until it reaches 120°F
With the mixer running at low-medium speed (2-3/10), slowly add the milk a tablespoon at a time.
Once all the milk is incorporated, add the sugar, nutmeg, vanilla powder and salt
Pour the milk mixture back into the pot and, on the lowest heat and stirring constantly, cook until the mixture reaches 200°F.
Store the mixture in empty wine bottles, or something similar. Allow to cool to room temperature before refrigerating.
Mix in dark, spiced rum, brandy or bourbon and garnish with freshly grated nutmeg just before serving