We want some special on our special days and events. One of my recipes that will surely impress you at your important events is homemade eggnogs. This recipe basically consists of eggs along with other creamy items which I am going to discuss later on. It has a simple and easy process, so can be enjoyed at parties with minimum preparation time.
WHAT IS EGGNOG?
Eggnog is a traditional holiday drink that is enjoyed by many during the festive season. Made with eggs, milk, cream, sugar, and spices, this rich and creamy beverage is often garnished with nutmeg and whipped cream for an extra special touch. Read on to learn how to make homemade eggnog that is sure to impress your guests this holiday season.
As far as the taste of this recipe is concerned, it is based on eggs but it does not taste like eggs. It tastes much different and creamy when ready. So, here are some ingredients which are useful to make this one:
- 6 eggs, separated
- 2 cups whole milk
- 1 cup granulated sugar
- ½ cup bourbon, rum, or brandy (optional)
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
HOW TO MAKE EGGNOG FROM SCRATCH
If you want to get more delicious eggnogs then follow the instruction for making eggnogs as I am listing below:
In a large bowl, beat the egg yolks until they become pale yellow.
Gradually add the sugar and continue to beat until the mixture is thick and creamy.
In a separate bowl, whisk together the milk, heavy cream, bourbon (if using), vanilla extract, cinnamon, nutmeg, and salt.
Slowly pour the milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Transfer the mixture to a saucepan and heat over low heat, stirring constantly, until the eggnog thickens and coats the back of a spoon. Be careful not to let the mixture boil, as this can cause the eggs to curdle.
Remove the eggnog from the heat and let it cool to room temperature.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the cooled eggnog mixture.
Chill the eggnog in the refrigerator for at least 2 hours, or until it is cold and thickened.
Before serving, sprinkle with additional nutmeg and whipped cream, if desired.
TIPS FOR THE BEST EGGNOG
- Be sure to use pasteurized eggs when making eggnog to reduce the risk of foodborne illness.
- For a non-alcoholic version of eggnog, simply omit the bourbon or rum.
- To make a lighter version of eggnog, use low-fat milk and reduce the amount of sugar and heavy cream.
- If you don't have nutmeg on hand, you can substitute it with ground cinnamon or allspice.
HOW TO STORE THIS
Homemade eggnog should be stored in an airtight container in the refrigerator. It will last for up to 5 days, although it's best to consume it within 2-3 days for optimal freshness and taste.
It's important to note that homemade eggnog contains raw eggs, which can pose a risk of foodborne illness if not handled and stored properly. To reduce the risk of illness, make sure to use pasteurized eggs and store the eggnog in the refrigerator at all times.
If the eggnog separates or becomes too thick after sitting in the fridge, simply give it a good stir or whisk to combine the ingredients and restore its consistency.
TASTY EGGNOG VARIATIONS
If you want to practice some extra variations with this recipe then you can pour some pumpkin spice or puree on it to have a bit more spicy eggnogs. Along with this, you can also use sea salt and caramel to get some extra flavor out of it. The recipe can be used non-alcoholic and surely it has a more saucy taste if used like that.
Homemade eggnog is a delicious and classic holiday drink that is perfect for serving at holiday gatherings or enjoying by the fire on a cold winter night. With just a few simple ingredients, you can make rich and creamy eggnog that is sure to impress your family and friends.
HOMEMADE EGGNOG (IN 5 MINUTES!)
- 4 large eggs
- ½ cup maple syrup
- 1 ½ cups milk (dairy or dairy-free)
- 1 cup heavy cream (or coconut cream)
- ⅓ cup brandy or bourbon
- ⅓ cup rum
- 1 teaspoon nutmeg
- ground cinnamon or cinnamon sticks for garnish
- Add the eggs and maple syrup to a high-powered blender and blend for exactly 4 minutes on high speed. Make sure to use a timer.
- Add the milk, heavy cream, brandy, rum, and nutmeg. Blend for an additional 10 seconds just to combine.
- Pour the eggnog into an airtight container and refrigerate until it's chilled.
- When ready to serve, give the eggnog a stir before pouring. Then garnish with cinnamon sticks or a sprinkle of cinnamon on top.