Gluten-Free Homemade Eggnog
Servings 8 Servings
Easy to make batch of Gluten-Free Homemade Eggnog
Ingredients
- 1/2 Cup Granulated Sugar
- 2 1/2 Cups Milk (2% or Whole Milk)
- 6 Large Egg Yolks
- 1 1/2 Cups Heavy Cream
- 1 Tsp Ground Cinnamon
- 1 Tsp Vanilla Extract
- Nutmeg to Garnish
Instructions
- In a large saucepan, add in the sugar and milk, whisk and warm this to medium-high heat. Remember it should not be boiling, just well combined.
- In a small bowl, whisk the egg yolks, pour about 1/2 a cup of the warm millk and sugar mixture into the egg yolks and whisk well. This will temper the egg mixture so that it does not scramble.
- Carefully pour the whisked egg mixture into the milk mixture, whisking lightly to combine.
- Continue cooking on medium-high heat, whisking continuously until the temperature reaches 160°F.
- Once it has reached the temperature, remove it from the heat and add the heavy cream, cinnamon, and vanilla. Mix well with a whisk to combine.
- Let the mixture fully cool to room temperature and place in the fridge until chilled.
- Serve with a garnish of nutmeg.
Notes
Use the egg whites for omelets, wraps, and hash.
When your egg mixture reaches 160°F, remove it from heat, this is very important so that it does not overcook.
Egg Nog is good for 4 days, do not keep it longer than that.
Serve sprinkled with Nutmeg.
Nutrition
Serving: 1Serving | Calories: 243kcal | Carbohydrates: 14g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 188mg | Sodium: 18mg | Potassium: 58mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 841IU | Vitamin C: 0.3mg | Calcium: 49mg | Iron: 0.4mg
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