Eggnog is a Christmas classic that brings holiday cheer in every sip. Making it from scratch is easier than you might think, and with the right tools, you’ll have a creamy, delicious beverage that outshines store-bought versions.
Ingredients:
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon ground nutmeg (plus more for garnish)
- Optional: ½ cup bourbon, rum, or brandy
Directions:
-
Whisk It Right
Begin by whisking the egg yolks and sugar together in a mixing bowl until the mixture becomes pale and creamy. A stainless steel mixing bowl is perfect for this, ensuring stability and easy cleanup. -
Heat It Up
In a saucepan, combine milk, heavy cream, and nutmeg. Heat gently over medium heat until it just begins to steam—avoid boiling. For consistent results, use a saucepan with a heavy bottom to prevent scorching. -
Temper the Eggs
Slowly add a ladleful of the hot milk mixture to the egg yolks while whisking to temper them. Gradually whisk the tempered eggs back into the saucepan. Cook gently until the mixture thickens and coats the back of a spoon. -
Cool and Flavor
Remove from heat, stir in the vanilla extract, and optional alcohol. Transfer to a container to chill. A fine mesh strainer is handy to ensure a smooth texture by removing any cooked egg bits. -
Serve and Garnish
Once cooled, pour into glasses, sprinkle with ground nutmeg, and enjoy.
Tips for Success:
- For frothier eggnog, whisk the egg whites separately and fold them in before serving.
- Store homemade eggnog in the fridge for up to 3 days.
With this recipe, your homemade eggnog will become the star of your holiday gatherings, leaving everyone asking for seconds!