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Caramel Eggnog Recipe

With pleasant hints of caramel and nutmeg, this creamy, nonalcoholic beverage from our Test Kitchen is a spin on the holiday classic. It’s bound to become your go-to recipe for years to come.

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Caramel Eggnog Recipe

Prep: 35 min. + chilling

Yield: 8 Servings

15 20 35

Ingredients

1 cup sugar
1/4 cup water
4 cups 2% milk
6 eggs
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/2 cup heavy whipping cream
Freshly grated nutmeg, optional

Directions

In a small saucepan, combine sugar and water. Bring to a boil. Cook and stir over medium heat until sugar is dissolved. Increase heat to medium-high. Cook without stirring until mixture turns an amber color and a candy thermometer reads 300° (hard-crack stage). Remove from the heat; gradually stir in milk.
In a small bowl, whisk the eggs. Whisk a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon.
Pour into a large bowl; stir in vanilla and nutmeg. Place bowl in an ice-water bath, stirring frequently until cooled. Refrigerate until chilled.
Before serving, whip cream until soft peaks form; fold into eggnog. Top servings with grated nutmeg if desired. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 265 calories, 12 g fat (6 g saturated fat), 188 mg cholesterol, 119 mg sodium, 32 g carbohydrate, trace fiber, 9 g protein.

Originally published as Caramel Eggnog in Country Woman Christmas Annual 2011, p40