Vanilla Eggnog

By The Canadian Living Test Kitchen

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Vanilla EggnogA 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.5 out of5based on1 ratings.

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Vanilla Eggnog
Photography by Matthew Kimura

This recipe makes 16 servings

Nutritional Info
Per each of 16 servings: about	-
cal	157157 cal
pro	4 g4g pro
total fat	11 g11g total fat
sat. fat	6 g6g sat. fat
carb	11 g11g carb
fibre	0 g0g fibre
chol	108 mg108mg chol
sodium	42 mg42mg sodium
% RDI:	-
calcium	99 calcium
iron	22 iron
vit A	1313 vit A
folate	66 folate

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.

Ingredients

1 vanilla bean 1 1vanilla beanvanilla beans
2 cups 10% cream 2 2cups cups10% cream
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
6 egg yolks 6 6egg yolkegg yolks
2-3/4 cups milk , 675 mL2-3/4 2-3/4cups cupsmilk, 675 mL
Toppings
1 cup whipping cream 1 1cup cupwhipping cream
1/4 cup grated milk 1/4 1/4cup cupgrated milk or bittersweet chocolate

Preparation

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.

Additional information :

Tip: You can use the pod from the vanilla bean to flavour sugar.

Variations:
White Chocolate Vanilla Eggnog:
Reduce milk to 2 cups (500 mL) and add 3/4 cup (175 mL) white chocolate liqueur, such as Godet.

Irish Cream Vanilla Eggnog:
Reduce milk to 2 cups (500 mL) and add 1 cup (250 mL) Irish cream liqueur.

Coffee Vanilla Eggnog:
Reduce milk to 2 cups (500 mL) and add 3/4 cup (175 mL) coffee-flavoured liqueur or strong brewed coffee. Garnish with chocolate-covered espresso beans.

Orange Vanilla Eggnog:
Stir in 2 tbsp (25 mL) orange juice concentrate, or reduce milk to 2 cups (500 mL) and add 3/4 cup (175 mL) orange-flavoured liqueur.