I made this last night. It was like a sweet little treat! This recipe isn't very allergy friendly but it's a good one! I do have a dairy free eggnog recipe that I will post later (I want to try it first :)
6 large eggs, plus 2 yolks
1/2 cup honey
1/4 teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
1/2 teaspoon nutmeg
1/4 cup heavy cream, whipped to soft peaks
Additional grated nutmeg for garnish
-Combine eggs, egg yolks, honey, and salt in a heavy saucepan, whisking until well combined.
-Pour milk in slowly and whisk until combined.
-Turn burner on low. Stir continuously until the temperature of mixture reaches 160 degrees F. At that point it should be thick enough to coat the back of a spoon.
-Strain your mixture through a fine sieve to remove any accidental small cooked bits of egg.
-Add vanilla extract and nutmeg.
-Pour into a glass pitcher or container and cover.
-Refrigerate least 4 hours or up to 3 days before finishing.
-When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into eggnog.
-Garnish with a sprinkle of nutmeg.