Homemade Eggnog Recipe

I’m embarrassed to admit that before making this recipe, I’d only tried eggnog once. It was store bought. I hated it. So, when it was requested many, many times that I share a recipe I was nervous. I didn’t think I could produce a great recipe for something I hated. Then, I made it homemade. Game changer! This stuff is liquid gold! It’s so dang silky and creamy! And if you add booze, it’ll sneak up on you! It’s so decadent that you forget it contains liquor. Until you stand up. Ha!

I Ain’t Tempering Eggs!

And I meant that! I feel like tempering eggs are allowing the eggs to control. I know. I’m a psycho. But, you can keep the whole tempering mess by whisking and whisking well! I find that the eggnog is a lot smoother when you beat the heck out of the eggs and sugar mixture. Then, add in the milk and cream and beat it well again. You won’t need to use a strainer to remove the clumps. But, make sure to whisk well while heating. Nothing worst than scrambled eggnog! Yuck!

All the Spice!

I don’t care for nutmeg. There. I said it. It just isn’t one of my favorite spices. I HIGHLY recommend that you try allspice in this recipe instead. It tastes like a mixture of nutmeg, cinnamon, and cloves all in one! It is absolutely divine in my eggnog! You do not need to use much as it can be overpowering. Oh! Don’t forget the salt. Sweets need a little pinch of salt. If you’ve ever thought to yourself that “something is missing” when you taste a dessert, it’s the salt. You need a little.

Reaching Peaks

I only use egg yolks in the beginning of the recipe. But, don’t discard the whites. I like to whip them up and fold it into the eggnog. That will gives us some Bill Gates richness to our eggnog! Before chilling, the eggnog will seem super thick and frothy. No worries. After chilling the consistency will be literally perfect! Nice and silky smooth!

To Booze or Not to Booze? BOOZE!

Adding alcohol is completely optional. If kids will be partaking, of course, you want to keep it G. But, if this is an adult shindig, get to pouring the brown stuff. Hennessy is my go to for eggnog. It just feels, and tastes, right! You know? Rum, brandy, bourbon…whatever you prefer will be great as well. Top to off with a sprinkling of cinnamon or nutmeg and enjoy that warm and fuzzy feeling!

Happy Holidays,

B. Coop

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Homemade Eggnog Recipe

Smooth and silky homemade eggnog with a sneaky kick of booze! Enjoy a frothy start and a creamy finish with each glass.

Prep Time 10 minutes

Cook Time 5 minutes

Chilling 2 hours

Total Time 2 hours 15 minutes

Servings 5 people

Ingredients

• 4 eggs
• 2/3 cup granulated sugar
• 2 cups milk
• 1 cup heavy whipping cream
• 1 TBS pure vanilla extract
• 1/2 tsp salt
• 1/2 tsp allspice
• 1 TBS granulated sugar
• 1/2 cup Hennessy bourbon, or dark rum (optional)
• Cinnamon to garnish

Instructions

1. Separate the egg whites from the yolks
2. Pour egg yolks into a mixing bowl; reserve whites for later
3. Add 2/3 cup of sugar to the yolks
4. Using a whisk or electric mixer, mix yolks and sugar together until mixture turns pale yellow.
5. Pour in the milk and heavy whipping cream.
6. Mix until well combined
7. Pour mixture into a heavy bottom saucepan
8. Heat on medium-low (setting at 4-5) while whisking constantly until a candy thermometer inserted into the mixture reaches 170°F. (Do NOT Boil)
9. Remove from heat
10. Stir in the salt, vanilla, and allspice.
11. Pour mixture into a glass bowl or pitcher.
12. Allow eggnog to cool at room temperature
13. Pour the reserved egg whites into a clean mixing bowl
14. Using a clean whisk or mixer attachments, beat the egg whites until soft peaks are formed
15. Pour in 1 TBS of sugar
16. Continuing beating the whites until stiff peaks are formed
17. Fold the egg whites into the eggnog. Whisk to combine.
18. Stir in the liquor of choice (optional)
19. Refrigerate for at least 2 hours.
20. Garnish each serving with ground cinnamon.
21. Enjoy!

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