Growing Chefs! Ontario Eggnog


In making Eggnog, the recipe calls for tempering the eggs. Tempering eggs, means to slowly add hot liquid to your eggs so that you slowly raise their temperature without getting scrambled eggs! The result…the most delicious homemade eggnog!
Makes 1 litre
6 egg yolks3/4 cup sugar3 cups whole milk2 whole cloves1/2 cup bourbon, rum or brandy1 teaspoon vanilla extract1 cup heavy cream Freshly grated nutmeg for garnish
Measuring spoonsMeasuring cupsMixing bowls of various sizesMedium potSpatulaWhiskTasting spoonsDish twol

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become lighter in color. Slowly add the sugar, beating after each addition. Whisk until fluffy.

Combine the milk and cloves in a thick-bottomed saucepan. Slowly heat on medium heat
until the milk mixture is steamy hot, but not boiling.

Add the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

Get Cooking!

Cook the eggnog on medium heat, stirring constantly with a wooden spoon or spatula, until the mixture begins to thicken slightly, and coats the back of the spoon or cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.)

Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed.

Stir in vanilla extract and liquor. Let chill for 3 hours or for a better consistency and flavour, chill overnight.

With a stand mixer, whip heavy cream until soft peaks. Add this to the chilled eggnog and mix carefully with a spatula to keep it foamy. Serve and garnish with freshly grated nutmeg.