I have done it and conquered eggnog, home made. With 5 main ingredients you can absolutely do this in your own kitchen. The question is, how far will you go to enjoy this (at times under appreciated) drink-of-the-holidays?
Not growing up in the New World I was first introduced to eggnog 3 years ago. It took me a couple of tries to get the gist of it, but it was nothing to write home about at first. Then it started to grow on me (only during the holiday season) and having it became a ritual after dinner, to steam the nog and watch the grated nutmeg land all over the steamy beverage, before snuggling in with some popcorn and a movie.
There is nothing so satisfying in making something yourself and then enjoying the spoils of your finished product with the people you love. The latter part cannot be emphasized enough. And believe me when I say this, they will love you even more when you make them home made eggnog, guaranteed. 🙂
This season I am also determined not to buy another ‘eggnog latte’. It can and WILL be done. The stuff you make at home is usually 10 times better than store bought anyway. It can certainly be said for this recipe.
Milk, cream, eggs, spices, and sugar. Let’s do it.
- 2 cups whole milk
- 2 cups 18% coffee cream
- 1/2 cup granulated sugar
- *5 egg yolks (use the whites to make a healthy omelet)
- 3 sticks of cinnamon
- 1 tsp grated nutmeg
- 1 vanilla bean pod
Bring the milk, cream, and spices to a boil and remove from the heat. Set aside.
In a stand mixer with whisk attachment, beat the egg yolks and sugar together until thoroughly combined and the mixture starts to form peaks.
Remove the seeds from the vanilla bean pod and add to the egg mixture. Discard the pod. Put the cinnamon sticks aside and gently mix the cream+milk mixture with the egg+sugar+vanilla mixture until well blended. Eggnog!
Add the reserved cinnamon sticks and the eggnog to a large sealable container and refrigerate. You can remove the cinnamon sticks when desired taste is reached, I removed mine when the eggnog reached fridge temperature (about 2 hours after refrigeration process started).
Serve with freshly grated nutmeg, hot or cold. And for an extra oomph or a long day at work, try adding your favourite whiskey, bourbon, or dark rum.
This makes just over a litre of eggnog and will keep in the fridge for 3 days.
This recipe was adjusted from Meredith Steele‘s The best eggnog in the world.
*Note on eggs:
I used free range, organic eggs which is more than twice the price of no-name brand eggs. But once you’ve visited a hatchery and seen the no-name chickens, your conscious will take over your budget and you will either eat less eggs, or ethically produced ones.