Indulge in the festive spirit with our easy homemade eggnog recipe! Discover the joy of making this delicious beverage at home for a perfect Christmas celebration.
What’s wintertime without eggnog? Fortunately, no one’s had to experience an eggnog-less holiday season for a few hundred years. From the beginning, eggnog was a decadent drink featured at celebrations and holidays. Thirteenth-century English lords and ladies used it to toast to wealth, and the ancient Japanese used a version of it to alleviate colds and sore throats.
WHAT IS EGGNOG?
Eggnog is a drink traditionally consumed during the winter holiday season. This chilled dairy beverage gets its name from one of its main ingredients — eggs. While many people many not fancy drinking eggs on their own, add a bit of milk, cream, sugar, and cinnamon, and they’ll go wild. Eggnog has been a traditional Christmas beverage for hundreds of years in America, but this country isn’t the only one to partake in this festive beverage.
Many places around the world have different types of eggnog, including:
Æggekop in Denmark
Chilled camel’s milk in the United Arab Emirates
Coquito from Puerto Rico
Italian bombardino
Crème de Vie in Cuba
Jamaican eggnog
Thai milk tea
Mexican rompope
Sabajón in Columbia
As a seasonal drink, eggnog is typically only in stock during the winter months. Luckily, it’s simple enough to make on your own, which is lucky enough for us, because we fell in love with this beverage during our American travel, it isn't really all that difficult to make, so you can have it any time of year - of course the Santa Suit is optional.
Florian busy making eggnog with his favourite Santa suit from Amazon.
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MAKING EGGNOG SAFELY
There are a few things to keep in mind if you plan on making your eggnog from scratch.
Use pasteurized eggs: Pasteurized means that a product has been sterilized using heat or irradiation to make it safer for consumption. If you use pasteurized eggs, you won’t need to do any further cooking when making eggnog.
Use egg substitute: Most if not all egg substitutes are pasteurized, so they’re safe to use without heating.
Cook to 160 degrees: If you don’t use pasteurized eggs, you can simply heat the egg mixture to 160 degrees to kill off any harmful bacteria in the eggs. You’ll want to cool it down in the refrigerator, so dividing the mix into a few shallow bowls will help it cool more quickly.
Oke, ya'll ready? Lets get cooking:
Equipment
Ingredients you need for this home made Eggnog
▢ 6 large egg yolks
▢ 1/2 cup granulated sugar
▢ 1 cup heavy whipping cream
▢ 2 cups milk
▢ 1/2 teaspoon ground nutmeg
▢ pinch of salt
▢ 1/4 teaspoon vanilla extract
▢ ground cinnamon , for topping
▢ alcohol optional, see note
Instructions for delicious Eggnog
Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
Remove from heat and stir in the vanilla, and alcohol*, if using.
Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
Store homemade eggnog in the fridge for up to one week.
Like mentioned above, there are many different kind of eggnogs, this is one of our favorite recipes you might want to try:
SPICED CHOCOLATE EGGNOG
For the chocoholics in the crowd, this spiced chocolate eggnog is a wonderful twist on the classic vanilla flavor profile. For this recipe, gather:
1 gallon whole milk
3 cups white sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
6 cinnamon sticks
24 egg yolks
8 ounces bittersweet chocolate
8 ounces milk chocolate
4 cups heavy cream
1/2 tablespoon nutmeg
1 teaspoon allspice
1 teaspoon sweet basil
1/8 teaspoon cayenne pepper
This recipe is alcohol-free so the whole family can enjoy it. Set aside plenty of time, as this eggnog needs to cool completely before serving. The steps to make this eggnog are:
Start by adding milk, sugar, salt, vanilla extract, and cinnamon sticks to a large pot and heating over medium-high heat. Continually stir and heat until the sugar dissolves and it’s warmed through. Remove from the heat and set aside for 25-30 minutes.
Take the bittersweet and milk chocolate and melt. You can do so in the microwave in intervals of 15 seconds, stirring well between intervals, or in a bain-marie — a heat-proof bowl over a pot of simmering water. Be careful not to burn the chocolate, as it may clump up.
Whisk the egg yolks in a bowl and add one cup of the milk mixture once it has cooled. Stir thoroughly to combine. Then, add the yolk mixture into the large pot with the rest of the milk mixture.
Heat low and slow over medium heat, stirring constantly. Use a thermometer to check the mixture has reached 180 degrees and then remove it from the heat. Carefully remove the cinnamon sticks.
Fold in the melted chocolate until it’s incorporated well into the mixture. Place eggnog into the fridge and stir frequently to cool evenly.
While it’s in the fridge, you can make whipped cream or buy some from the store. After a few hours in the fridge, place eggnog in individual serving cups, top with nutmeg and cinnamon sticks, and enjoy.
Let me know if you tried is, and if you liked it!
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