Eggnog is a rich, creamy drink that embodies the spirit of the holiday season. This homemade recipe is a delightful blend of eggs, cream, and spices, making it the perfect indulgence for festive gatherings. Whether you prefer it spiked or non-alcoholic, this eggnog will surely become a family favorite. Gather your ingredients and let’s get started on this deliciously creamy concoction!
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Optional: 1 cup bourbon or rum
Servings and Cooking Time
This recipe serves 6-8 people. Preparation time is about 15 minutes, with no cooking required.
Nutritional Value
Each serving (1 cup) of homemade eggnog contains approximately 223 calories, 12g fat, 23g carbohydrates, and 4g protein. This is based on a serving size of 1 cup for one person.
Step-by-Step Cooking Process
- In a large mixing bowl, whisk the eggs until they are smooth.
- Gradually add the sugar to the eggs, whisking until well combined.
- In a separate saucepan, heat the milk and heavy cream over medium heat until warm but not boiling.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly until slightly thickened (about 5 minutes).
- Remove from heat and stir in the vanilla extract, nutmeg, and cinnamon.
- If desired, add bourbon or rum and mix well.
- Let the eggnog cool at room temperature for about 30 minutes.
- Refrigerate for at least 2 hours before serving, to chill thoroughly.
- Serve in glasses, garnished with a sprinkle of nutmeg or cinnamon on top.
Alternative Ingredients
If you’re looking for a lighter version, you can substitute whole milk with almond or oat milk. For a vegan option, replace eggs with silken tofu and use coconut cream instead of heavy cream.
Serving and Pairings
Homemade eggnog pairs wonderfully with spiced cookies, fruitcake, or even a slice of pumpkin pie. It’s also great on its own as a festive treat during holiday parties.
Storage and Reheating
Store any leftover eggnog in an airtight container in the refrigerator for up to 3 days. It can be served chilled or gently warmed on the stove. Do not freeze, as the texture may change.
Cooking Mistakes
- Overheating the mixture can scramble the eggs; keep the heat low.
- Not whisking enough can lead to an uneven texture.
- Skipping the chilling step can result in a less flavorful drink.
- Using too much alcohol can overpower the eggnog flavor.
- Forgetting to strain the mixture can leave lumps.
Helpful Tips
- Use fresh eggs for the best flavor and quality.
- Experiment with different spices like cloves or allspice for a unique twist.
- Chill your serving glasses for a festive touch.
- Garnish with a cinnamon stick for added flavor and decoration.
FAQs
Can I make eggnog without alcohol?
Absolutely! Simply omit the alcohol and enjoy a delicious non-alcoholic version that everyone can enjoy.
How long can homemade eggnog be stored?
Homemade eggnog can be stored in the refrigerator for up to 3 days. Always keep it sealed to maintain freshness.
Can I freeze eggnog?
It’s not recommended to freeze eggnog, as the texture may change when thawed, resulting in a grainy drink.
Is it safe to consume raw eggs?
If you’re concerned about raw eggs, use pasteurized eggs or look for eggnog recipes that cook the eggs to eliminate any food safety risks.
Can I use low-fat milk instead of whole milk?
Yes, you can use low-fat milk, but it may result in a thinner texture. For creaminess, consider using half-and-half.
Conclusion
Homemade eggnog is a festive and delightful drink that brings warmth and cheer during the holiday season. With its rich flavors and creamy texture, it’s perfect for gatherings or cozy nights in. Try this recipe, and you’ll have a delightful treat to share with family and friends!
Homemade Eggnog Recipe
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Optional: 1 cup bourbon or rum
Instructions
- In a large mixing bowl, whisk the eggs until smooth.
- Gradually add the sugar to the eggs, whisking until well combined.
- In a separate saucepan, heat the milk and heavy cream over medium heat until warm but not boiling.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until slightly thickened (about 5 minutes).
- Remove from heat and stir in the vanilla extract, nutmeg, and cinnamon.
- If desired, add bourbon or rum and mix well.
- Let the eggnog cool at room temperature for about 30 minutes.
- Refrigerate for at least 2 hours before serving.
- Serve in glasses, garnished with a sprinkle of nutmeg or cinnamon on top.
