Spiced Eggnog

Ginger adds subtle spicy heat to this rich holiday classic.

Spiced Eggnog
Makes 8 servings
  • 4 large egg yolks
  • ½ cup sugar
  • 6 cups whole milk
  • 1 tablespoon ground ginger
  • ½ teaspoon grated fresh nutmeg
  • 1 (28-ounce) container vanilla ice cream, softened
  • Garnish: sweetened whipped cream, grated fresh nutmeg
  1. In a large Dutch oven, stir together egg yolks and sugar. Gradually whisk in milk, ginger, and nutmeg. Cook over medium heat, stirring frequently, until mixture thickens and coats the back of a spoon, 18 to 20 minutes. Remove from heat; add ice cream, stirring until melted. Cover and refrigerate for 8 hours. Garnish with whipped cream and nutmeg, if desired.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.