Caramel Eggnog
Cuisine: British
Author: Chief Mixologist
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
  • 1 Cup sugar
  • 6 Tablespoons water, divided
  • 1/2 teaspoon lemon juice
  • 6 eggs
  • 4 Cups milk 1 percent
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon each ground nutmeg and salt
  • 3/4 Cup whipping cream 35 percent
  • 2 Tablespoons almond or hazelnut liqueur (optional)
  • 1 Tablespoons icing sugar
  • grated nutmeg (optional)
  1. In a medium saucepan, combine sugar, 2 Tablespoons water and lemon juice.
  2. Place remaining 4 Tablespoons water near stove.
  3. Bring sugar mixture to boil over medium heat, stirring constantly; cook for 5 minutes or until mixture is dark amber in color.
  4. Remove from heat.
  5. Whisk eggs and milk in large bowl. Stir in caramelized sugar mixture. Cook over medium-low heat until mixture coats back of spoon, about 12 minutes. Immediately strain through cheesecloth or fine sieve into 6-cup (1.5 L) bowl. Stir in vanilla, nutmeg and salt.
  6. Cover and refrigerate until chilled (3 hours).
  7. Just before serving, beat whipping cream, liqueur, if desired, and icing sugar until soft peaks form. Pour chilled eggnog into 2 quart (2 L) serving bowl. Gently fold in whipped cream. Sprinkle nutmeg on top, if desired.
Calories: 164 Fat: 8 g Sugar: 18 g Fiber: 0 g Protein: 5 g Cholesterol: 0 g
Dark rum can be added to taste.

Eggnog can be prepared ahead of time. Cover, and refrigerate for up to 2 days. Whisk before serving.
Recipe by Beverages at