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The Spruce / Julia Hartbeck
Nutrition Facts (per serving) | |
---|---|
207 | Calories |
5g | Fat |
21g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 207 |
% Daily Value* | |
Total Fat 5g | 7% |
Saturated Fat 2g | 11% |
Cholesterol 145mg | 48% |
Sodium 60mg | 3% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 0g | 0% |
Total Sugars 21g | |
Protein 5g | |
Vitamin C 0mg | 0% |
Calcium 61mg | 5% |
Iron 1mg | 4% |
Potassium 96mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
German Eierlikör, or eggnog, is not made for immediate consumption. Let the liqueur sit overnight or even longer to fully develop the aromas and soften the alcohol. Many people make it as a gift to give for Christmas or Easter, but it's so delicious, it's frequently consumed before it can be given.
Ingredients
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1 cup milk
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1 cup cream
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3/4 cup sugar
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1 vanilla bean, split lengthwise
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5 large egg yolks
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1/2 cup vodka
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1/2 cup brandy
Steps to Make It
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Gather the ingredients.
The Spruce / Julia Hartbeck
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Heat milk, cream sugar, and vanilla bean to about 160 F (use a food or meat thermometer to measure temperature).
The Spruce / Julia Hartbeck
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Beat egg yolks together. Temper egg yolks by adding a few spoonfuls of the hot milk and stirring quickly.
The Spruce / Julia Hartbeck
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Add the egg yolks to the milk in a thin stream, stirring constantly with a whisk. You may want to use an immersion blender for this step.
The Spruce / Julia Hartbeck
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Stir over low heat, keeping the temperature at about 160 F / 70 C, for 5 to 10 minutes.
The Spruce / Julia Hartbeck
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Remove from heat and cool slightly. Add both alcohols and stir until well mixed.
The Spruce / Julia Hartbeck
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Pour through a sieve into a large measuring cup or through a funnel into a clean bottle. Discard vanilla bean and any solids.
The Spruce / Julia Hartbeck
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Refrigerate overnight before drinking out of small cups or egg cups.
The Spruce / Julia Hartbeck
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
Tip
- If your liquid is too thin, it was probably not heated long enough. Cook, stirring constantly until the liquid will coat the back of the spoon, like a thin pudding. You can do this in a double boiler to decrease the chance of the egg yolks curdling, too.
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