Skip the store-bought eggnog this year and try out this recipe from chef Tiffany Derry, the North Texas chef and owner of Roots Chicken Shak and Roots Southern Table. The recipe was passed through Derry’s family, and it’s one that should always be served hot, she says.
“My grandmother always told me that you drink eggnog in the winter,” Derry says. “It’s cold outside and it warms you [up]—you should have hot eggnog.”
Derry’s recipe makes a thinner eggnog than what most people are used to, she says, but it’s still a winner. For a spiked drink, add a splash of scotch, cognac, or rum (Derry’s preference). And if you have leftovers, store the eggnog in the fridge and sweeten up your morning coffee.
1 can condensed milk
4 cans evaporated milk
8 cans (use an empty evaporated milk can) water
3 cups sugar
8 eggs, separate whites and yolks
2 tbsp vanilla extract
3 tbsp nutmeg (and a little more for garnish)
- Heat milk and water in a pot, making sure not to scorch the bottom or spill.
- In a separate bowl, mix sugar and egg yolks together.
- Slowly temper in milk a cup at a time into the egg mixture. Once you have put in 3 cups, you can mix everything back into the pot of milk. This is to make sure that you do not cook the eggs.
- Add vanilla and cook at medium heat until the nog thickens, about 20 minutes.
- Add nutmeg to the mixture.
- Whip egg whites separately until there are stiff peaks, and put on top of the nog to resemble marshmallows. Dust with nutmeg and serve warm.