Amazing Creamy Homemade Eggnog Recipe
Amazing Creamy Homemade Eggnog Recipe
Introduction
Get ready to elevate your holiday celebrations with the most incredible, velvety smooth homemade eggnog you've ever tasted! Forget the store-bought cartons; this recipe delivers a rich, creamy beverage that’s surprisingly easy to make and infinitely more delicious. It's the perfect festive treat, whether you're serving it warm by the fireplace or chilled with a splash of your favorite spirits. Prepare to fill your home with the warm, inviting aroma of nutmeg and vanilla, and delight your guests with a classic that truly shines.
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg, plus more for garnish
- Optional: 1/2 to 1 cup bourbon, rum, or brandy
Instructions
- Whisk Egg Yolks: In a medium heatproof bowl, whisk together the egg yolks, granulated sugar, and salt until light yellow and creamy. Set aside.
- Heat Milk and Cream: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until it just begins to steam and small bubbles form around the edges. Do not let it boil.
- Temper the Eggs: Slowly ladle about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the eggs from scrambling. Continue adding the hot milk mixture, about 1/2 cup at a time, until about half of the milk mixture has been incorporated into the egg yolks.
- Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (reaching approximately 160-170°F or 71-77°C). Be careful not to boil the mixture, or it may curdle.
- Strain and Chill: Immediately remove the saucepan from the heat. Pour the eggnog through a fine-mesh sieve into a clean bowl or pitcher to remove any potential bits of cooked egg. Stir in the vanilla extract and 1/2 teaspoon of ground nutmeg.
- Chill Thoroughly: Cover the eggnog and refrigerate for at least 4 hours, or preferably overnight, to allow it to chill completely and for the flavors to meld beautifully.
- Add Alcohol (Optional): Once thoroughly chilled, if desired, stir in your choice of bourbon, rum, or brandy. Start with 1/2 cup and add more to taste.
- Serve: Pour the chilled eggnog into glasses. Garnish with an extra sprinkle of fresh ground nutmeg on top. Enjoy!
Pro Tips & Notes
- Temper with Care: The most crucial step is slowly tempering the egg yolks. Adding the hot milk gradually while whisking vigorously prevents the eggs from scrambling and ensures a smooth, creamy base.
- Don't Boil: When cooking the combined mixture, keep the heat on medium-low and stir constantly. Boiling will cause the eggnog to curdle. Cook until it coats the back of a spoon, not to a full boil.
- Fresh Nutmeg is Key: While pre-ground nutmeg works, freshly grated nutmeg elevates the flavor significantly. It adds a much brighter, more aromatic spice profile.
- Adjust Sweetness: Feel free to adjust the amount of sugar to your preference. If you prefer a less sweet drink, start with 1/4 cup and add more to taste after chilling.
- Make Ahead: Eggnog tastes even better the next day! Making it a day or two in advance allows the flavors to deepen and meld, resulting in a richer, more complex taste.
- Serving Variations: Serve it straight, over ice, or warmed gently in a saucepan (do not boil). For a non-alcoholic version, simply omit the spirits. You can also add a cinnamon stick or a star anise pod to the milk mixture while it heats for extra spice notes.
Nutrition Facts (per serving)
- Calories: 250 kcal
- Protein: 7g
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 17g
- Sugar: 17g
- Cholesterol: 180mg
- Sodium: 100mg
Frequently Asked Questions
- Q: Can I make this eggnog without alcohol? A: Absolutely! The recipe is delicious on its own as a rich, creamy beverage. Simply omit the bourbon, rum, or brandy in step 7.
- Q: How long does homemade eggnog last in the refrigerator? A: Properly stored in an airtight container in the refrigerator, homemade eggnog will last for 3-5 days. If you add alcohol, it can extend the shelf life slightly due to alcohol's preservative qualities, but still aim to consume it within a week.
- Q: Is it safe to consume raw eggs in eggnog? A: This recipe uses a cooking process that heats the eggnog to 160-170°F (71-77°C), which is sufficient to kill most harmful bacteria, making it safe for consumption. If you prefer a completely uncooked version or are concerned about raw eggs, consider using pasteurized eggs.
- Q: Can I use an egg substitute? A: While egg substitutes can be used, they may affect the texture and richness of the eggnog. For the best results and traditional creaminess, fresh egg yolks are recommended.
- Q: What kind of alcohol is best for eggnog? A: Bourbon, dark rum, or brandy are classic choices that complement the rich flavors of eggnog beautifully. You can use one or a combination of them, depending on your preference.