- Whisk eggs, yolks and maple syrup in a large saucepan until combined.
- Whisk in milk, one cup at a time, blending well after each addition.
- Heat over medium-low heat, stirring constantly, until it has the consistency of custard (about 25 minutes).
- Pour custard through a sieve into a large bowl.
- Stir in liquor (if using), vanilla beans and nutmeg.
- Cover tightly and refrigerate until well chilled, at least three hours and up to three days.
- Serve your spiced eggnog in individual glasses with a dollop of whipped coconut milk and sprinkle with nutmeg.
Spiced Eggnog with nutmeg
Recipe by Paul Hatzistamatis From Whisked.
Creamy, sweet and full of festive cheer!
Ingredients
- 6 large Alumuna Farm organic free range eggs
- 2 large Alumuna Farm organic free range egg yolks
- 3/4 cup Canadian No.1 Medium Maple Syrup
- 4 cups St. Davids Dairy full cream milk
- 1/2 cup brandy (optional)
- 1 vanilla pod, beans scraped.
- 1/2 cup coconut milk, whipped into soft peaks
- 1/4 teaspoon grated nutmeg
