Who doesn't love the rich, creamy taste of Eggnog? Unfortunately, it is not an item most stores carry year round. By freeze drying this creamy homemade eggnog, you'll be able to enjoy this decadent beverage whenever and wherever you desire.
Ingredients
- 1/2 cup granulated sugar
- 6 large egg yolks
- 2 cups milk
- 1 cup heavy whipping cream
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 1/4 teaspoon vanilla extract
- Ground cinnamon (If desired)
Directions
1. Whisk the sugar and egg yolks together in a medium bowl until light and creamy.
2. In a saucepan over medium-high heat, combine the milk, whipping cream, nutmeg and salt. Stir often until the mixture barely simmers.
3. Add hot milk by large spoonful's (one at a time) to the egg mixture, whisking vigorously after each spoonful.
4. Once all of the hot milk and eggs have been combined, pour the mixture back into the saucepan on the stove.
5. Whisk continually for a minute or two. This should slightly thicken the mixture. Stir until liquid reaches 160 degrees F on a thermometer. The mixture will thicken more as it cools.
6. Remove from heat and stir in vanilla.
7. Pour through a fine mesh strainer (to remove any possible lumps) into a container and cover. Refrigerate until chilled.
FREEZE-DRYING INSTRUCTIONS
- Pour eggnog evenly on to trays lined with silicone mats. Make note of the weight of the trays with food.
- Process according to freeze-dryer instructions.
- When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute.
TO RECONSTITUTE
Add recommended amount of water. Stir and let sit a few minutes until fully reconstituted.
