Vanilla Bean Caramel Eggnog
This is a delightful spin on the best Christmas beverage EVER. We highly recommend using our Vanilla Bean or Cinnamon Vanilla Caramel Sauce, though Whiskey is also a nice addition. You can double or triple this recipe. Seeing that I’m the only one in my home who enjoys this cup of cheer, I try to keep my batches to a minimum.
Let’s do this…
Prep Time: 3 minutes
Cook Time: 10 minutes
Delicious Factor: 6 stars
Ingredients
2 Cups Milk
1 Cups Cream
1/2 Cup Sugar
4 Egg Yolk
3 Tbsp Caramel Sauce
1 tsp Cinnamon
1/2 tsp Coriander
2 Cups Whiskey (Optional)
Directions
Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
In a saucepan over medium-high heat, combine the cream and milk. Stir often until mixture reaches a bare simmer.
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. 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 and add the caramel sauce, cinnamon and coriander.
Whisk constantly for just a few minutes to ensure all the ingredients are combined, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
Remove from heat and add alcohol if desired.
Pour the eggnog into a pitcher or other container and cover with plastic wrap.
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired. Store homemade eggnog in the fridge for up to one week. The longer the booze stay in the mixture the more rich and flavorful it will become.