Homemade Eggnog Recipe: A Festive Classic for Your Holiday Celebration
As the holiday season approaches, there's something magical about sipping on a cup of homemade eggnog that warms both the body and the spirit. Forget store-bought versions—imagine treating your loved ones to a creamy concoction made from scratch. In this blog post, we'll guide you through crafting the perfect homemade eggnog that will elevate your festive gatherings and make cherished memories.
Servings: 6 servings
Ingredients
- 4 cup whole milk
- 1 cup heavy cream
- 5 large egg yolks
- 1 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg (plus extra for garnish)
- 1/4 teaspoon salt
- 1/2 cup to 1 cup bourbon or rum (optional, to taste)
- Whipped cream (for serving, optional)
Instructions
- Separate the egg yolks from the whites and place the yolks in a large mixing bowl.
- Whisk the egg yolks until they become slightly lighter in color.
- Gradually add the sugar to the egg yolks, whisking continuously until the mixture is well combined and slightly thickened.
- In a separate saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it’s just about to simmer. Do not let it boil.
- Slowly pour about 1 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. This tempers the eggs, preventing them from scrambling.
- Gradually add the tempered egg mixture back into the saucepan with the rest of the hot milk mixture, whisking continuously.
- Cook the mixture over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula. Continue cooking until a food thermometer reads 160°F and the mixture thickens slightly to coat the back of the spoon. Do not let it boil; aim for a custard-like consistency.
- Remove the saucepan from the heat. Stir in the vanilla extract and ground nutmeg. Adjust the amount of nutmeg to your taste.
- Cool the cooked eggnog rapidly in an ice-water bath, stirring frequently and keeping water out of the mixture. Cover and refrigerate promptly at 40°F or colder, within 2 hours of cooking (1 hour above 90°F). Chill for at least 4 hours or overnight before serving.
- If you’re adding bourbon or rum, stir it into the chilled eggnog base.
- Pour the eggnog into glasses. Optionally, top each serving with a dollop of whipped cream and a sprinkle of nutmeg.
- Serve and enjoy your homemade eggnog!
Nutrition
Serving: 1g | Calories: 320kcal