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Eggnog

Eggnog

Making the hot mulled cider had me wanting to make another holiday beverage. One of my very favorite drink this time of year is definitely eggnog! My mom and dad would buy it during the holidays when I was growing up and I would savor every single sip. I decided to try making a small batch myself and found one online at Simply Recipes that sounded wonderful. I stayed close to the original recipe but kept this eggnog kid-friendly by leaving out the whipped egg whites and alcohol that her recipe called for and I also used fewer egg yolks to cut the richness a bit. It was fun to make and this eggnog tastes SO MUCH BETTER than any store-bought version I’ve ever had. It’s rich, sweet, spicy, and decadent! My son doesn’t care for eggnog so he wasn’t very impressed with it, but my daughter and I both think it’s really delicious and loved it. I am looking forward to surprising my husband with some when he gets home from work – I know he’ll love it.

Eggnog

How to Make Eggnog

Beat the egg yolks with a hand mixer until they become a bit lighter in color, 1 minute. Add the sugar a little bit at a time while beating with the hand mixer until creamy and fluffy and well combined.

Heat the milk with the cloves and cinnamon over medium heat in a thick-bottomed saucepan. Slowly heat the milk mixture until it is steamy hot, but not boiling.

Temper the eggs by slowly adding half of the hot milk mixture into the eggs while whisking constantly. Pour the mixture back into the saucepan.

Cook the eggnog mixture until it thickens over medium heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture begins to thicken slightly, and coats the back of the spoon. Use a candy thermometer if you have it and heat until 160 degrees F. Do not allow the mixture to boil, or it will curdle.

Remove from the heat and stir in the heavy cream. Pour through a fine sieve into a bowl; set aside to cool.

Add the nutmeg and vanilla then mix. Cover and place into the refrigerator to cool completely.

Serve with whipped cream and freshly grated nutmeg. Enjoy!

Side Note: Add a bit of rum, bourbon, or whiskey to make it an adult cocktail.

Eggnog

 

Eggnog

Eggnog

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Cocktail / Beverage
Cuisine: American
Servings: 4 people
Author: Pam - For the Love of Cooking / Original by Simply Recipes

Ingredients

  • 4 egg yolks (original recipe called for 6 but said use 4 for less rich)
  • 1/2 cup white sugar
  • 2 cups milk
  • 2 whole cloves
  • Pinch ground cinnamon
  • 1 cup heavy cream
  • 1 tsp nutmeg, freshly grated (lightly packed)
  • 1 1/2 tsp vanilla extract

Instructions

  • Beat the egg yolks with a hand mixer until they become a bit lighter in color, 1 minute. 
  • Add the sugar a little bit at a time while beating with the hand mixer until creamy and fluffy and well combined.
  • Heat the milk with the cloves and cinnamon over medium heat in a thick-bottomed saucepan. Slowly heat the milk mixture until it is steamy hot, but not boiling.
  • Temper the eggs by slowly adding half of the hot milk mixture into the eggs while whisking constantly. Pour the mixture back into the saucepan.
  • Cook the eggnog mixture until it thickens over medium heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture begins to thicken slightly, and coats the back of the spoon. Use a candy thermometer if you have it and heat until 160 degrees F. Do not allow the mixture to boil, or it will curdle.
  • Remove from the heat and stir in the heavy cream. 
  • Pour through a fine sieve into a bowl; set aside to cool.
  • Add the nutmeg and vanilla extract then mix.
  • Cover and place into the refrigerator to cool completely.
  • Serve with whipped cream and freshly grated nutmeg. Enjoy!
  • Side Note: Add a bit of rum, bourbon, or whiskey to make it an adult cocktail. 
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6 Comments

  1. I can drink store bought eggnog but I really like the homemade versions and yours looks delicious

  2. Dianne Ellis says:

    How much does this serve?

    1. Dianne,

      4-6 people depending on the size of glass.

      Pam

  3. I love eggnog, and yours looks wonderful. Not at all good for the waistline, but wonderful!

  4. I’m never sure if I really like eggnog…definitely have to be in the mood for its richness! It’s perfect for a small glass to sip over the course of an evening.