Calling all eggnog fans!
Question for you: Has it ever crossed your mind to make your own eggnog, theChristmas co*cktail? To bypass the ease of a box from the store's dairy section, to see if a homemade version is any better? (Of course, you can skip the rum and brandyfor a nicenon-alchoholic Christmas drink.)
Well, I took on that challenge myself and I can say that making homemade eggnog is quite a lot of fun. And so very good. Better than the box, I'll readily admit. Follow along and I'll show you just how I make it!
If you're wondering, "what is eggnog, exactly?" it's usually made of eggs.First, I want to make clear that this is not entirely a traditional method for making eggnog, in that there are no raw eggs. I know from past experience sharing recipes on my own blog that many people tend to geek out when they see raw eggs being used. Personally, I don't have a big issue with it. I've been eating raw cookie dough since I was a tot. But I decided to just roll with the extra challenge of eliminating the raw eggs altogether in my own homemade eggnog recipe. And I'm super pleased with the results. My husband has given this recipe an enthusiastic thumbs-up and I'm sure you will too.
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- Yields:
- 8 serving(s)
- Prep Time:
- 5 mins
- Cook Time:
- 15 mins
- Total Time:
- 20 mins
Ingredients
- 2 c.
whole milk
- 3
whole cloves
- 2 Tbsp.
plus 1 teaspoon pure vanilla extract, divided
- 1 tsp.
ground cinnamon
- 3/4 tsp.
ground fresh nutmeg, plus more for garnishing individual glasses
- 1
pinch kosher salt
- 6
large egg yolks
- 3/4 c.
sugar
- 1 1/4 c.
light rum
- 1/4 c.
brandy (optional)
- 2 c.
half-and-half
- 1 c.
heavy cream
Directions
- Step1Combine the milk, cloves, 1 teaspoon of the vanilla, cinnamon, nutmeg, and kosher salt in a large saucepan over medium-low heat. After the mixture has warmed for 5 minutes, turn up heat between medium and medium-high. Stir regularly to avoid scorching, just until it comes to a boil. Turn off heat.
- Step2Combine the egg yolks and sugar in a large bowl. Whisk briskly until mixture is lightened in color and a bit fluffy, with visible ridges and ripples appearing when you whisk. Very slowly pour the hot milk mixture into the eggs, whisking vigorously all the while. You want to incorporate hot with cold slowly, to not "cook" the eggs to a scrambled consistency. Then pour everything back into the saucepan over medium heat. Stir constantly for about 5 minutes, until mixture is thickened and foamy. Do not allow mixture to boil. Strain to remove cloves. Let cool for about 1 hour.
- Step3Stir in rum, brandy if desired, half-and-half, and remaining 2 tablespoons of vanilla. Refrigerate overnight to thoroughly chill and let flavors meld. Leave out the alcohol, if you prefer. Nothing else needs to be altered, and it will still taste wonderful!
- Step4Before serving, whip heavy cream until softly firm. Fold whipped cream into eggnog mixture. Pour into individual glasses and garnish with freshly grated nutmeg.
If you’ve ever made homemade ice cream that starts with a cooked custard base, you’ll find this method for making homemade eggnog very similar.
Start out by combining whole milk with cloves, cinnamon, and nutmeg in a saucepan, heating slowly just until it begins to boil. The ground cinnamon will want to clump up and look a bit unappealing at this point, but don’t worry. It will all come together in the end.
Then add sugar to the egg yolks.
And whisk like crazy, until the mixture lightens in color and thickens. Keep whisking until you see soft ridges forming.
Then, slowly pour the hot milk mixture into the egg mixture, again whisking vigorously. Do take care to pour in the hot liquid slowly, to incorporate hot into cold at a very relaxed pace to eliminate the forming of scrambled eggs.
Pour the combined mixture back into the saucepan and heat again until thickened and lightly foamy, and then let it cool for a while.
Next, add rum and half-and-half. And a little brandy, too, if you like. Using only rum will give you a cleaner flavor, while brandy rounds it out and warms it up just a bit.
Of course, you can leave out the alcohol entirely. I made a batch alcohol-free, just to be sure this same recipe was worthy of drinking that way as well. And it is, indeed. Our girls have found the eggnog to be an excellent after-school treat.
A traditional eggnog recipe will have you whipping raw egg whites to fold into the eggnog right before serving, and then grating some fresh nutmeg over the top. But I did away with those raw egg whites. And to make up for the loss of body to the drink, I whipped some cream until softly firm and then whisked it into the eggnog. The hack works great. But feel free to whip up some egg whites, if you want. I’ll be trying that method myself before the year is over!
