Ultimate Homemade Eggnog Recipe
Indulge in the rich, creamy goodness of this ultimate homemade eggnog. This recipe combines traditional flavours with modern techniques, resulting in a smooth, perfectly spiced holiday beverage that’s sure to impress your guests.
Alcoholic/Non Alcoholic Eggnog
Ingredients:
- 6 large egg yolks
- 2/3 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1/4 cup maple syrup
- 2 oz brandy (optional)
- 2 oz spiced rum (optional)
- Whipped cream and extra nutmeg for garnish
Instructions:
- In a blender, combine egg yolks and sugar. Blend on medium speed for 3 minutes until light and creamy.
- In a medium saucepan, heat milk, cream, nutmeg, cinnamon, and salt over medium heat, whisking constantly until it just begins to simmer.
- With the blender running on low, slowly pour the hot milk mixture into the egg mixture to temper the eggs.
- Transfer the combined mixture back to the saucepan and cook over medium-low heat, stirring constantly, until it thickens slightly and reaches 160°F (71°C) on an instant-read thermometer.
- Remove from heat and strain through a fine-mesh sieve into a large bowl.
- Stir in vanilla extract and maple syrup. If using alcohol, add it now.
- Cover and refrigerate until thoroughly chilled, at least 3 hours or overnight.
- Before serving, whisk the eggnog to recombine any separated ingredients. Taste and adjust sweetness if needed.
- Serve in chilled glasses, topped with a dollop of whipped cream and a sprinkle of freshly grated nutmeg.
Top Tips:
- Use fresh, high-quality eggs for the best flavor and texture.
- Don’t skip the straining step – it ensures a silky-smooth eggnog.
- For a richer eggnog, replace 1 cup of milk with an additional cup of heavy cream.
- Freshly grated nutmeg makes a significant difference in flavor compared to pre-ground.
Different Variations:
- Dairy-Free Eggnog: Replace milk and cream with a combination of almond milk and coconut cream.
- Chocolate Eggnog: Add 1/4 cup of unsweetened cocoa powder to the milk mixture before heating.
- Pumpkin Spice Eggnog: Stir in 1/4 cup of pumpkin puree and 1/2 teaspoon of pumpkin pie spice after cooking.
- Vegan Eggnog: Use silken tofu, plant-based milk, and aquafaba instead of eggs and dairy.
Nutritional Information (per 8 oz serving, without alcohol):
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Fat | 18g |
| Carbs | 26g |
| Protein | 7g |
| Sugar | 24g |
| Sodium | 110mg |
FAQ:
Q: Can I make this eggnog ahead of time?
A: Yes, you can make it up to 3 days in advance. Store it in an airtight container in the refrigerator.
Q: Is it safe to consume raw eggs in eggnog?
A: This recipe cooks the eggs to a safe temperature (160°F), eliminating the risk associated with raw eggs.
Q: Can I freeze leftover eggnog?
A: While possible, freezing may affect the texture. If you do freeze it, thaw in the refrigerator and whisk well before serving.
Q: How long does homemade eggnog last?
A: When stored properly in the refrigerator, it can last up to 5 days. If it contains alcohol, it may last slightly longer.
