Everybody’s Favorite Holiday Drink
Nothing goes better with the upcoming holiday season like a glass of homemade creamy eggnog.
This stuff is incredible and it couldn’t be easier to make. As long as you have eggs, sugar, milk and cream in your fridge, you can have it any time craving hits.
Here’s a step by step recipe to guide you to eggnog bliss.
How To Make Homemade Eggnog
Makes 6 cups
- 6 large eggs
- 2 cups whole milk
- 1 cup of sugar
- 1 cup heavy cream
- 1/2 up to 1 1/2 cup of rum,bourbon,cognac
- fresh grated nutmeg(to serve)
- Mixing bowls
- Nutmeg grater
- Separate the eggs, placing the yolks in one bowl and the whites in another
- Cover the whites and refrigerate until needed (or freeze if aging the eggnog for longer than a day).
- Combine the yolks and the sugar in a medium mixing bowl.
- Whisk by hand, or with a mixer, until the mixture is smooth and creamy, and it has lightened to a lemon-yellow color.
- Pour the milk, cream, and liquor into the bowl with the egg mixture and whisk until combined.
- Cover the bowl and chill in the refrigerator for at least an hour.
- The more liquor you add, the longer it will keep.
- Non-alcoholic eggnog should be consumed within a day
- Eggnog with 1/2 to 1 cup of liquor will keep for several days and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely.
- Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.
- Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base.This gives the eggnog an extra-creamy texture.
- Some of the egg whites will also float to the top, like cappuccino foam.
- Transfer the eggnog to a pitcher or punch bowl.
- Serve in individual glasses with a grating of nutmeg over top.
So let’s repeat:
- Separate the eggs
- Whisk the yolks with the sugar
- Whisk in the milk, cream, and liquor (if using any)
- Cover and refrigerate
- Whisk the egg whites
- Fold the egg whites into the eggnog
- Serve the eggnog
As you are aware of this recipe contains raw eggs.
Use very fresh, organic eggs if at all possible. Consuming raw or under-cooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition.
Just to know, very few bacteria including salmonella, can survive in the presence of alcohol, as has been proven in lab experiments at Rockefeller University.
If you’d prefer to cook your eggnog, follow these instructions:
- Warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges.
- Meanwhile whisk the egg yolks together in a separate bowl.
- Slowly whisk the warm milk into the eggs to temper the eggs(otherwise you’ll get scrambled eggs), then return the mixture to medium heat and continue to cook but not to boil, stirring gently until thickened.
- When you stir with a spoon and you want to check if it is done,turn the back side of the spoon and go through it with your finger. If it leaves a clean mark- then it is done.
- Serve immediately or chill for up to 3 days before serving.
- For extra thickness, whip 1 cup of whipping cream and fold into the eggnog before serving.
…and the Holidays can begin…
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