Eggnog - Ballerina Farm

Recipes Desserts, Drinks, Gluten Free, Salt & Seasoning, Vegetarian, Winter

Eggnog

Prep time
2 hrs 15 mins
Cook time
15 mins
Yield
12 to 16 servings
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If you visit the Ballerina Farm store during the holidays, you will almost certainly find bottles of eggnog lining the shelves. Made with Ballerina Farm A2/A2 milk, specks of nutmeg, and a rich custard of cream and eggs, each bottle is packaged with a festive red ribbon. This is the very same recipe used in our stores, adapted for your kitchen.

Eggnog

Prep: 2 hrs 15 minsCook: 15 minsYield: 12 to 16 servings

Ingredients:

Directions:

  1. In a medium bowl, whisk together the egg yolks and sugar until pale yellow and some of the sugar has dissolved.
  2. In a large heavy-bottom pan or Dutch oven over medium heat, warm the cream, milk, nutmeg, and salt. Gently stir until the mixture just begins to simmer.
  3. Take a generous spoonful of warmed milk and whisk it slowly into the egg mixture. Repeat this process, one spoonful at a time, until about half of the warm milk has been whisked into the eggs.
  4. Slowly whisk the egg mixture into the rest of the milk in the pan. Continue whisking, constantly, for about 1 to 2 minutes or until the mixture thickens slightly and reaches 160-degrees Fahrenheit. (70-degrees Celsius).
  5. Remove the saucepan from the heat and stir in the vanilla.
  6. Strain the eggnog through a fine mesh sieve into a large mason jar, then cover and refrigerate until completely chilled, at least 2 hours and up to overnight.
  7. To serve, pour into glasses and top with a sprinkle of nutmeg or cinnamon, and perhaps a dollop of whipped cream.

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