A smooth alternative to dessert, you can jazz up this fireside favourite — depending on your taste and what you have on hand — with one of our kicky variations. If you don't have a vanilla bean, add 1 tsp (5 mL) vanilla to the cooled eggnog instead. If you like, sprinkle with 1 tsp (5 mL) grated nutmeg instead of the chocolate.
- Portion size 16 servings
Split vanilla bean in half lengthwise. In large saucepan, cook vanilla bean, 10% cream and sugar over medium heat, stirring occasionally, until steaming and sugar is dissolved. Remove vanilla bean from pan. Using tip of knife, scrape out seeds and set aside; reserve pod for another use.
In bowl, whisk egg yolks until light-colour. Whisk in 1 cup (250 mL) of the hot cream mixture; pour back into pan. Cook over medium-low heat, whisking constantly, until thick enough to coat back of spoon, 5 to 7 minutes.
Strain into clean bowl; whisk in milk and reserved vanilla seeds. Let cool, whisking occasionally, for 10 minutes. Place plastic wrap directly on surface of eggnog; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Toppings: Whip cream. Pour eggnog into chilled punch bowl or individual glasses. Top with whipped cream and chocolate.
Nutritional facts Per each of 16 servings: about
- Sodium 42 mg
- Protein 4 g
- Calories 157.0
- Total fat 11 g
- Cholesterol 108 mg
- Saturated fat 6 g
- Total carbohydrate 11 g
- Iron 2.0
- Folate 6.0
- Calcium 9.0
- Vitamin A 13.0