Rich and Creamy Eggnog Recipe on the Arteflame Grill

This classic eggnog recipe is rich, creamy, and perfect for the holiday season. Making it on the Arteflame grill gives the mixture a gentle heat for the perfect consistency without burning, while adding a hint of smoky warmth. This recipe uses fresh eggs, cream, and spices, resulting in a decadent drink that can be served with or without alcohol.

Ingredients

4 large eggs, separated
1/2 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 cup dark rum, bourbon, or brandy (optional)
Whipped cream and ground nutmeg for garnish

Instructions

1. Prepare the Arteflame Grill

Start by firing up your Arteflame grill. Pour some vegetable oil onto three paper napkins, place them in the grill, stack firewood over them, and light the napkins. The grill will be ready in about 20 minutes, allowing you to heat the eggnog mixture gently on the flat griddle.

2. Separate the Eggs

Separate the egg yolks and whites into two large bowls. Set the egg whites aside for later use.

3. Whisk the Yolks and Sugar

In a medium bowl, whisk the egg yolks and sugar until they are smooth and creamy. The mixture should be pale yellow and thick after about 2-3 minutes of whisking.

4. Heat the Milk and Spices

In a small cast-iron pot or heavy-bottomed metal container, pour in the milk, heavy cream, nutmeg, cinnamon, and vanilla. Place the pot on the flat cooktop of your Arteflame grill, using a medium heat zone to slowly bring the mixture to a simmer. Stir frequently to avoid scalding the milk. Remove from heat once it begins to simmer, about 5-7 minutes.

5. Temper the Egg Yolks

Slowly add a ladle of the hot milk mixture into the egg yolks while whisking continuously. This step prevents the eggs from scrambling. Gradually add more of the milk mixture to the yolks, whisking constantly, until fully combined.

6. Heat the Mixture

Pour the egg and milk mixture back into the cast-iron pot. Place the pot back on the griddle and cook the eggnog gently, stirring continuously, until it thickens slightly, about 5 minutes. Avoid boiling. Remove from the grill once the mixture coats the back of a spoon.

7. Whip the Egg Whites

In the separate bowl with the egg whites, whisk until soft peaks form. Slowly fold the whipped egg whites into the eggnog mixture to give it a light, frothy texture.

8. Add Alcohol (Optional)

If you’re using alcohol, stir in the dark rum, bourbon, or brandy at this stage.

9. Serve and Garnish

Ladle the eggnog into glasses or mugs and top with whipped cream and a sprinkle of freshly grated nutmeg. Serve warm or chilled, depending on your preference.

Tips for the Best Eggnog

Tempering: Slowly add the hot milk to the egg yolks to avoid scrambling the eggs.
Creaminess: For an extra thick and rich eggnog, use more heavy cream and less milk.
Make Ahead: You can make the eggnog a day in advance and chill it in the fridge. Stir before serving and garnish with fresh whipped cream.

Conclusion

Making eggnog on the Arteflame grill adds a subtle smokiness that enhances the rich, creamy flavors. Whether you enjoy it spiked with a splash of rum or bourbon, or simply on its own, this holiday drink will be a hit at any gathering.

Variations

Coconut Eggnog: Replace the milk with coconut milk for a tropical twist.
Chocolate Eggnog: Add 2 tablespoons of cocoa powder to the milk mixture for a rich, chocolatey version.
Spiced Rum Eggnog: Use spiced rum instead of dark rum for an extra layer of flavor.
Non-Alcoholic Eggnog: Skip the alcohol entirely for a kid-friendly version.
Pumpkin Eggnog: Mix in 1/4 cup of pumpkin purée and a pinch of pumpkin spice for a seasonal twist.