Creamy eggnog sweetened with honey
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 365 kcal
half & half
dash of salt
separated (use pasteurized eggs if you're concerned with uncooked, whipped egg whites)
plus more for garnish
On the stove top, warm the 2 cups of half & half, 2 cups of milk, 1/4 cup of honey, and salt.
Separate the egg yolks from the egg whites, setting the whites aside.
Whisk together the yolks, and temper* them with the warm milk mixture.
Using a candy thermometer or a similar tool, monitor the temperature of the yolks and milk until 160 degrees F is reached. Once 160 is achieved, remove from heat and allow to cool.
Stir in 1 tsp. vanilla and 1/2 tsp. nutmeg.
Whip egg whites until stiff, then gently fold them into the cooled eggnog.
Serve warm, or refrigerate until cooled completely.
Serve in a beautiful glass, garnished with freshly-grated nutmeg.
*To temper the yolks, add a small amount of the milk mixture to the yolks, stirring the yolks constantly. The goal is to gently bring the temperature of the yolks to the temperature of the milk, avoiding cooking the egg into a solid.
Amount Per Serving (1 g)
Calories from Fat 198
% Daily Value*
Saturated Fat 12g75%
Vitamin A 865IU17%
Vitamin C 1.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.