The classic holiday beverage with a nutty twist, infused with toasted hazelnuts, and kicked up a notch with bourbon and topped with a sprinkle of cloves.
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
1 ½CupsHeavy Creamdivided
pinchGround Clovesfor garnish
Preheat the oven to 300°F Spread the nuts on a foil-lined baking sheet, and toast for 30min, until warm and fragrant, stirring halfway. Let cool for about ten minutes, then transfer the nuts to a bowl with a lid or food storage container. Shake vigorously to remove any skins, and discard them. Set the nuts aside.
Add the toasted nuts, milk, and 1 cup of the heavy cream to a medium pot. Cook on medium heat, stirring occasionally, until it begins steaming, about 190°F. Turn off the heat, and cover the pot. Let it sit for an hour or more to infuse.
Pour the milk mixture through a fine mesh strainer into a medium bowl. Discard the nuts, or set them aside for a different use. Rinse out the pot, and add the strained milk mixture back in.
Heat the milk mixture again, over medium-high, watching it carefully. Allow the liquid to begin to just start to bubble on the edges, but do not let it boil. Turn off the heat.
Meanwhile in a medium heat-proof bowl, whisk together the egg yolks and sugar until lightened in color and smooth. Set aside until the milk mixture is ready. Then, while constantly whisking the eggs, use a ladle to spoon the milk mixture slowly into the bowl with the eggs. Continue whisking as you combine, until the milk is too low in the pot to ladle.
Pour the egg mixture back into the pot with the rest of the milk. Cook on medium-high, stirring frequently, until a thermometer reads160°F. Turn off the heat, and stir in the bourbon. Then transfer the eggnog to a clean bowl. Cover and chill overnight.
Just before serving, add the remaining whipped cream to a small, deep bowl or jar. Use the whisk attachment on a hand mixer to whip the cream. Begin on low speed, and slowly increase to high, whipping until peaks form, and the whipped cream holds its shape.
Use a ladle to add the eggnog to glasses or mugs. Serve chilled, or warm in the microwave for 30 seconds-1 minute as desired. Add a dollop of whipped cream to each glass, and gently fold it into the liquid. Garnish with a dusting of cloves.
This is a cooked eggnog, which means no raw eggs. If you prefer a more traditional eggnog, you can skip the step of cooking after you temper the eggs.
You may be able to find hazelnuts with no skins or that are already toasted. If so, you can skip those steps to save some time.
Make ahead tip: Store the eggnog in a sealed container in the fridge for 3-4 days. The whipped cream can be stored in a sealed container for up to a week, but it may begin to deflate. If so, just use the mixer to whip it again.
Hazelnut Eggnog with Bourbon and Cloves Recipe from Slumber & Scones https://www.slumberandscones.com/hazelnut-eggnog-with-bourbon-and-cloves/