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Egg Nog is such a great Southern Christmas tradition. I remember my mom making it when we were kids. If it snowed, she would cook the egg nog and then she would set the pan out in the snow to cool off.
It’s an easy treat to make, and trust me, everyone is going to love it. I make the alcohol-free kind, but you can add some brandy or rum if you’d like to.
Egg nog makes a delicious dessert after everyone’s turkey has settled (of course, I always leave room for treats like egg nog). You can drink it warm, or cold. Either way, it’s amazing.
My cousin made some at Thanksgiving, and it was a fun treat. Let me know how yours turns out.
- 4 cups whole milk
- 6 egg yolks
- 1/2 cup sugar
- 1/2 Tbsp. vanilla
- Pinch of salt
- Sprinkle of ground nutmeg
- Sprinkle of ground cinnamon
- Add the milk to a saucepan and scald the milk.
- In a separate bowl, add the egg yolks, sugar, and salt. Beat until light and fluffy.
- Add the scalded (now cooled) milk a little bit at a time (or you will end up with scrambled eggs and that's not fun), and mix well.
- Add everything to the saucepan and cook on medium to low heat.
- Stir often until custard thickens.
- Add vanilla and stir.
- Remove from heat when the custard will coat a wooden spoon.
- Cool in the refrigerator (stir on occasion to keep the top from getting a layer of film).
- Pour into glasses and sprinkle nutmeg and cinnamon on top.