Homemade Salted Caramel Eggnog (Spiked or Not)
November 03, 2016
"Becky Hardin @ thecookierookiedotcom site is among my favorite bloggers & says she "loves to create delicious & EASY recipes anyone can make & everyone will love!" For me at least, she has lived up to her goal. I love all eggnog recipes, this one made me drool & it was shared in the last few days just as we are entering the holiday season. ENJOY!"
- Serving Size: 1 (248.1 g)
- Calories 421.3
- Total Fat - 17.1 g
- Saturated Fat - 9.1 g
- Cholesterol - 214.5 mg
- Sodium - 1440.5 mg
- Total Carbohydrate - 57 g
- Dietary Fiber - 3.4 g
- Sugars - 45.6 g
- Protein - 10.9 g
- Calcium - 237.9 mg
- Iron - 1.5 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
In a lrg saucepan, combine milk, cream, cinnamon sticks, vanilla & nutmeg. Bring to a boil over med heat. Be careful that the milk doesn't boil over the pan. As soon as you see it bubbling, remove from heat. Allow to sit for at least 5-10 min to steep. (You want to be sure the milk mixture doesn't cook the eggs when they are added.)
In a lrg stand mixer, beat eggs & sugar on med high/high until fully combined. Pour egg mixture into the milk & whisk quickly until fully combined. Add caramel, sea salt & rum (if using). Continue whisking to fully combine.
When ready to serve, beat the egg whites on high until foamy peaks form. (Optional)
TO SERVE: Pour eggnog into the glass leaving a bit of room at the top. Top w/fluffy egg whites (optional). Garnish w/nutmeg & caramel sauce.
NOTE: As always, consuming raw eggs is at your own risk & a choice for ea person.
Tips & Variations
- No special items are required.