Vanilla Eggnog
Vanilla Eggnog
Photography by Matthew Kimura
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per each of 16 servings: about | - |
| cal | 157 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 11 g |
| fibre | 0 g |
| chol | 108 mg |
| sodium | 42 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 2 |
| vit A | 13 |
| folate | 6 |
- Portion size: 12 to 16 servings
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 1vanilla beanvanilla beans
- 2 cups 2cups10% cream
- 1/2 cup 1/2cupgranulated sugar
- 6 6egg yolkegg yolks
- 2-3/4 cups 2-3/4cupsmilk, 675 mL Toppings
- 1 cup 1cupwhipping cream
- 1/4 cup 1/4cupgrated 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.
