This is a must-make beverage when the holiday season starts. It's an old-fashioned recipe that's pretty simple to make at home. It's traditionally made with rum or brandy, but you can make it without alcohol. And adjust the amount of spices and sweetness to your liking.
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A must-make holiday drink
There's no holiday party without some traditional beverages. Eggnog is one of them, especially for Christmas.
Though you can buy a carton at the store, making it at home allows you to control the ingredients and adjust them to your liking. You can also make eggnog French toast, so it's a win-win.
Like spiced mulled wine and other festive favorites, it's super easy to make and requires few ingredients. The main tip is to watch that the egg yolks don't overcook.
This recipe is a light custard with a much larger liquid ratio to make it drinkable. But it's easier to prepare because the preparation doesn't have to thicken much.
As with most (or all) of our drinks and beverages, you can adjust the amount of sugar and spices and make it with or without alcohol, depending on who will be drinking it.
FAQ
Yes, you can. Store it in the fridge for 2 or 3 days or freeze it for a month. To preserve it better, I recommend glass jars with a tight-fitting lid.
Absolutely! Use more sugar or a different mix of spices, or leave out the alcohol. Or add honey or maple syrup for a different type of sweetness. Always taste and adapt recipes to your palate; after all, you're the one drinking them.
Steps to make eggnog
Infuse the dairy
By heating the milk and cream with the spices, you get an infused preparation. This is the flavor base of your drink.
Strain the solids
Use a colander to catch the whole spices and other solids that might've formed.
Egg yolk mixture
The yolks and sugar are first beaten until light and fluffy. Then the milk and cream are added.
The key is to add the hot milk by spoonfuls at first to warm up the yolks. Otherwise, you run the risk of 'cooking' some bits.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Whipped cream: To serve the eggnog, we use whipped cream, just like we do with hot chocolate. You can use homemade sweetened cream or buy it.
- Storing eggnog: Refrigerate leftovers as soon as they cool down. It lasts up to 3 days. I favor a glass jar, as it's cleaner and keeps the flavors fresher. Freezing eggnog: It can be frozen for up to a month. Use a freezer-safe container, but don't fill it to the brim, as it might expand a little. Thaw at room temperature and warm again before drinking. The texture might change a little.
- Stir before serving, especially if making a large batch for a gathering.
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Homemade Eggnog (with or without alcohol)
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 4 whole cloves
- 2 whole star anise
- 6 egg yolks
- ½ cup sugar, or to taste
- 1 tablespoon vanilla extract
- ⅔ cup rum, brandy, cognac or bourbon
Instructions
- Mix 3 cups whole milk, 1 cup heavy cream, ¼ teaspoon salt, ¼ teaspoon nutmeg, ½ teaspoon cinnamon, 4 whole cloves and 2 whole star anise in a medium saucepan and stir over medium heat until very hot and about to boil.
- Beat or whisk 6 egg yolks and ½ cup sugar in a medium bowl until light and foamy. It doesn't need to triple.
- Add 2 tablespoons of hot milk to the yolks and stir quickly. Repeat 2 or 3 more times to temper the yolks. Add the rest of the milk/cream mixture gradually, stirring constantly.
- Return the milk and yolk mixture to the saucepan and stir contantly over medium heat for 1 or 2 minutes. It will thicken slightly.
- Remove from the heat and strain it over a pitcher, leaving spices and impurities behind.
- Stir in the 1 tablespoon vanilla extract and ⅔ cup rum, brandy, cognac or bourbon and let it cool until warm.
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