Holiday Egg Nog (Low FODMAP)
20 Minutes prep • 4 hours cook/chill • Low FODMAP • Serves 8 • Ok to make ahead: Steps 1-6
Creamy egg nog is a wonderful holiday tradition and this eggnog is no exception! It’s not hard to make and so much more delicious than the store-bought variety. You can sugar the rims of your glasses for a fancy touch, or just serve it in mugs with a dusting of grated nutmeg. Add alcohol if you like, or just enjoy it as is. Eggnog is truly Christmas in a cup.
Ingredients
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
2 cups lactose-free milk (I used whole milk)
1/2 teaspoon ground nutmeg
Pinch of Kosher salt
1/4 teaspoon vanilla extract
Fresh ground nutmeg, for topping (fresh grated is best if you have whole nutmeg and a nutmeg grater)
Brandy, bourbon, or whisky, optional, see note
Directions
(1) Beat the egg yolks: In the bowl of your stand mixer, whisk the egg yolks and sugar together until light and creamy.
(2) Heat the milk: In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until the mixture just starts to simmer.
(3) Temper the eggs: Add a big spoonful of the hot milk to the egg mixture, whisking vigorously as you add it. Repeat, adding a big spoonful at a time, to temper the eggs. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
(4) Heat the mixture: Whisk constantly while heating, until the mixture reaches about 160 degrees F on an instant-read thermometer. It will thicken more as it cools.
(5) Add flavoring: Remove from heat and stir in the vanilla, and alcohol*, if using.
(6) Chill: Pour the eggnog into a mason jar, pitcher, or other container and cover it tightly with plastic wrap. Refrigerate overnight or until well-chilled. It will thicken as it cools.
(7) Serve: Serve with a sprinkle of nutmeg or cinnamon.
(8) Storage: Store homemade eggnog in the refrigerator for up to one week.
Drink and enjoy every bit because you can!
Alcohol: If you want to add alcohol to your eggnog, start with 1/4 cup brandy, bourbon, or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired.
Sugared-rim glass: Dip the rim in corn syrup, then in granulated sugar. Voila! A sugared rim.
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