homemade eggnog
Hey friends! I can hardly believe that Christmas is just around the corner. I thought I’d pop in with a quick and easy recipe that’s perfect for the holidays. Eggnog! My family never had eggnog growing up, and I never really thought I was a fan of it to be honest. Ha! This year I decided to make my own, since homemade usually is the way to go with a lot of things, and I loved it! You can easily customize the strength of the nog, and choose your own add ins per your own taste. Drink it cold, or drink it hot! My fave is warmed up with a bit of frothy milk spooned on top….so cozy!
Eggnog is a mixture of milk, cream, egg yolks, and spices! Often it includes rum, but my version is alcohol free (you’re welcome to customize yours as you see fit!). Since we’re using eggs, we’ll be heating the mixture up to make them safe, and this helps the sugar stay dissolved in the milk too. You can whip up a batch in about 10 minutes, serve warm, or keep in in the fridge to chill.
Merry Christmas friends!
egg nog
Yields: about 4-5 servings
4 cups whole milk (or whatever you have on hand)
1 cup whipping cream (also called heavy cream)
6 large egg yolks
1/3 cup sugar
2 teaspoons of whole cloves (or 1/2 teaspoon ground cloves)
1 three-inch cinnamon stick (1/2 teaspoon ground cinnamon)
1 teaspoon freshly grated nutmeg (or 3/4 teaspoon ground nutmeg)
1 teaspoon vanilla extract
pinch of salt
To make the eggnog
First, place a fine mesh sieve over a heat proof bowl, and set aside. This will be for straining the eggnog to remove the whole spices, and any bits of egg that may cook separately.
In a large, heavy bottomed saucepan, whisk milk, cream, yolks, and sugar together. Add all the spices, vanilla, and salt. Cook on medium heat, stirring the entire time, until the mixture is thick enough that it will coat the back of a spoon when dipped in, and you can run your finger through the mixture on the spoon and it doesn’t run. If you have a cooking thermometer, it should register a minimum of 160 degrees F. Don’t let it boil though! Remove eggnog from heat, and immediately strain through the prepared sieve.
Serve warm, or allow to cool for 10-15 minutes at room temperature, stirring occasionally, before moving to an airtight container in the fridge. Eggnog will thicken as it cools as well.
My favourite way to enjoy eggnog is to warm it up and froth some milk to go on top. Add a dash of freshly grated nutmeg on top for some contrast. It’s always fantastic to add a bit to your coffee. Enjoy!
Eggnog should be enjoyed within 2-3 days, (or little longer if you add alcohol).
