I set out to develop my own recipe because I enjoy ordering mango-habanero wings at restaurants. After experimenting with numerous web recipes, I came up with this one by combining various concepts. Everyone constantly asks me for the recipe after I make it because it is so popular. Cornstarch is applied to the wings to create a thin, crunchy coating that absorbs extra moisture. It only adds a little crunch; it’s not a hefty breading.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 25 mins |
| Servings: | 7 |
| Yield: | 7 cups |
Ingredients
- 12 large egg yolks
- 1 cup white sugar
- 4 cups whole milk
- 2 cups heavy whipping cream
- 1 teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 7 tablespoons whipped cream, or to taste
- 7 pinches ground cinnamon
Instructions
- Cream egg yolks and sugar in a large bowl with an electric mixer until light and fluffy. Set aside.
- Combine milk, whipping cream, and nutmeg in a large saucepan. Cook over medium heat until mixture just begins to simmer with 1 to 2 bubbles every 2 to 3 seconds, about 3 minutes. Remove from heat.
- Add a very small amount of hot milk mixture into egg yolk mixture while constantly whisking eggs. Continue adding small amounts of milk mixture, whisking until all has been added; transfer eggnog back into saucepan. Continue to cook over medium heat, constantly whisking, until liquid reaches 160 degrees F (70 degrees C). Pour eggnog into a large pitcher, cover, and refrigerate 6 hours to overnight.
- Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into 7 cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.
Nutrition Facts
| Calories | 532 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 461 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 22 g |
| Sodium | 99 mg |
| Sugars | 36 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I liked this recipe a great deal. It is rich, smooth and tasty. I’m drinking it now without any rum and without any whipped cream on top and the taste is top notch. The only thing I wish for is it being a bit thicker. Other than that the recipe is on point as is!
If you are expecting a replica of store-bought egg nog out of this recipe, look somewhere else. This is a recipe that, while unique, is different from other store-bought egg nog that you will find around Christmastime. I had a craving to make egg nog, found this recipe, and made it. It’s honestly a good drink, but if you’re on a diet such as Keto or something that prohibits a lot of sugar, look elsewhere, ‘cuz this egg nog lets you celebrate the Holiday season any time of the year with authenticity, at least where beverages are concerned. Bit of warning, though. Be sure to actually stir all areas of the pan while it’s cooking. My whisk couldn’t get everywhere, and the corners of the pan got overcooked.
I LOVE EGGNOG!!! I’ve never made it but I’m glad that I gave it a shot! This recipe is easy to follow and tastes almost exactly like my favorite brand. I tasted it first and then I added a shot and a half of my favorite cream bourbon. Either way you try it, you will be very pleased. Thanks for an awesome recipe!