This homemade eggnog, made with Organic Valley products, is described as one of the best drink recipes by the author, simple to prepare, and a hit with kids. It makes 8 servings and can be refrigerated for up to four days.
In a small saucepan, add the Organic Valley egg yolks and unrefined sugar. Using a whisk, stir to combine. To that same saucepan, add the Organic Valley Whole Milk, Organic Valley Heavy Whipping Cream, and nutmeg. Combine all ingredients again using a whisk. Begin heating the eggnog mixture over medium heat while stirring constantly with a spatula. Make sure to scrape the bottom, corners, and sides of the saucepan while stirring to avoid burning the eggnog. Heat the eggnog to 160 F. The eggnog is safe to move off the heat at this point, but if you prefer a thicker eggnog reduce the heat to low and continue stirring for 1 to 2 minutes or until the mixture coats the back of a metal spoon. Remove the eggnog from heat and stir in vanilla. Strain the eggnog through a fine mesh strainer into a re-heat pitcher or other container. Cover and refrigerate until chilled. Serve with a sprinkle of nutmeg or cinnamon if desired and enjoy!
