Calders Eggnog Recipes

OLD FASHIONED HOMEMADE EGGNOG

Steps:

• Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
• In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
• Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
• Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
• Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional).
• After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.

CALDERS EGGNOG

Steps:

• Mix the milk and non-fat milk for 30 seconds in a blender. Add 6 egg yolks and mix until combined.
• In a bowl mix the 2 teaspoons unflavored gelatin and the sugar. Add the gelatin/sugar to the milk/yolk mixture and blend until combined. Add heavy cream until well blended.
• Pour mixture into a saucepan and heat over medium heat until temperature reaches 160 degrees. Refridgerate for 12 hours.
• Add 1 teaspoon vanilla, the rum and nutmeg. Blend well and serve.
• Note* Cooking time varies, so it is a estimate. Please watch your temperature. The 12 hour chilling time not added to the final prep time.