Easy Homemade Eggnog

 

When I lived in the U.K. I always made my own Eggnog. It was not something which was commercially available over there, and it was not a popular Christmas drink over there either!  Most people didn't even know what it was.

And if you mentioned it to them, they would wince in disgust at the thought of drinking something so close to custard in texture and flavor.  (DO note that they neverminded brandishing their puddings with copious amounts of custard!)

Anyways, I made my own and my very British husband quite enjoyed it. In fact, he wanted me to make it every year, it is that good.

This is an eggnog recipe which I have been making for many, many years now. It is foolproof so long as you follow the directions and was adapted many moons ago from a recipe I found on Eating on a Dime.  I could not believe that I didn't already have it on here. 

 

Mom used to make us eggnog at Christmas when we were growing up.  She never cooked the eggs, and she had no recipe. It was simply eggs beaten together with milk, cream, sugar and nutmeg. None of us ever got sick.  I am surprised at that fact.  Raw eggs are well known for carrying Salmonella, and can be dangerous to the elderly and the very young.

Never killed us however. 

Nowadays I would never dream of using raw eggs in anything, and that is not just because I am elderly now myself, lol.  I just believe in being safe and careful about what I put into my body.  Much better to use pasteurized eggs or a cooked mixture.

This is quite simply a fabulous recipe. Delicious. Rich and very easily made.  I promise.

 

WHAT YOU NEED TO MAKE EASY HOMEMADE EGGNOG

There is nothing extremely out of the ordinary here.  You may need to go out and buy cream but that is something I usually have in the house anyways. (You never know when you are going to need some cream!)

• 6 large egg yolks
• 1/2 cup (100g) granulated white sugar
• 1 cup (240ml) heavy cream
• 2 cups (480ml) milk
• 1/2 teaspoon freshly grated nutmeg
• pinch of salt
• 1/4 teaspoon pure vanilla extract
• more grated nutmeg to garnish
• alcohol optional, see note

 

I always use full fat milk. You already have cream in there so full fat milk is not going to make a lot of difference calorie or fat wise!  And it gives it a lovely rich flavor.

It is worth it to buy whole nutmegs and grate your own. I never buy ready ground nutmeg.  Nutmeg is one of those spices that quickly deteriorates after grating so bottled ground nutmeg will not have the same punch as the stuff you grate yourself!  Who really knows how long it has been grated.

Fresh grated packs much more flavor!

 

HOW TO MAKE EASY HOMEMADE EGGNOG

This really is very simple to make and eons better tasting than anything commercially available.

Whisk the egg yolks and sugar together in a bowl until very light in color, and creamy, using an electric whisk.

Combine the milk, cream, nutmeg and salt in a medium saucepan. Place over medium heat and heat just barely to a simmer. It should be hot to the touch but not boiling.

 

Remove from the heat. Add one cup of the warm mixture to the egg mixture, whisking it in continuously. (This is called tempering the eggs.) Continue to whisk in the warm mixture until it has been thoroughly amalgamated.

Pour back into the saucepan and return to the stove top. Continue to whisk and cook until the mixture reaches 160*F/71*C. The mixture should be coating the back of a metal spoon.

 

Remove from the heat. Whisk in any alcohol (if using) and the vanilla.

Strain through a fine mesh strainer into a glass container, cover with plastic wrap and chill thoroughly. If you think it is too thick (once chilled) you can whisk in a few more tablespoons of milk or cream to get it to the consistency you desire.

Serve in chilled glasses with a fresh grating of nutmeg on top. This will keep for up to one week in the refrigerator.

TO ADD THE OPTIONAL ALCOHOL

Add 1/4 cup (60ml) brandy, bourbon or rum at the same time as you add your vanilla.

Taste and adjust as necessary.

 

This is the eggnog that I used to make every Christmas when I lived in the U.K. Commercial Eggnog was not available there and to be honest, once you make your own from scratch you will never be happy with any other kind.

This will keep up to a week chilling in an airtight container in the refrigerator, but I doubt if you have it that long. You may have to make more. YES, it is that good!

I enjoyed a lovely cup of this yesterday with my lunch. As a flight of fancy I made myself two open-faced cucumber sandwiches on bread I had cut into the shapes of Christmas trees.  I sprinkled them with some salt, pepper and a bit of dill.  Of course I had to have something sweet as well.  So I had a gingerbread man shortbread, a Scottie dog shortbread and a cheeky cake. It was like a little min-tea party for one!

PS - I never add any alcohol to mine. I like it just as is.

  

This is really delicious. When I was in the U.K. I did use it to cook with in a variety of recipes.  If you are fond of the flavor of eggnog, you might also enjoy the following eggnog flavored recipes!

EGGNOG SCONES - Eight, springy, nubbly-edged breakfast treats made with eggnog and then topped with eggnog glaze. Incredibly delicious, these always go down a real treat with a hot drink, or yes, more eggnog. (What can I say?  I love LOVE eggnog!)

EGGNOG THUMBPRINT SHORTBREAD COOKIES - A delicious adaptation of another recipe which I incorporated eggnog flavors into.  Vanilla, nutmeg, cinnamon and rum.  Short and buttery cookies with a thumb sized dimple in the middle. Just perfect to fill with a lush and rich eggnog buttercream frosting!

Yield: 4 cups

Author: Marie Rayner

Easy Homemade Egg Nog

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

This is the best eggnog, so much more delicious than any commercial brand. Once you start making your own from scratch you will not be happy with anything you buy ready made.

Ingredients

• 6 large egg yolks
• 1/2 cup (100g) granulated white sugar
• 1 cup (240ml) heavy cream
• 2 cups (480ml) milk
• 1/2 teaspoon freshly grated nutmeg
• pinch of salt
• 1/4 teaspoon pure vanilla extract
• more grated nutmeg to garnish
• alcohol optional, see note

Instructions

1. Whisk the egg yolks and sugar together in a bowl until very light in color, and creamy, using an electric whisk.
2. Combine the milk, cream, nutmeg and salt in a medium saucepan. Place over medium heat and heat just barely to a simmer. It should be hot to the touch, but not boiling.
3. Remove from the heat. Add one cup of the warm mixture to the egg mixture, whisking it in continuously. (This is called tempering the eggs.) Continue to whisk in the warm mixture until it has been thoroughly amalgamated.
4. Pour back into the saucepan and return to the stove top. Continue to whisk and cook until the mixture reaches 160*F/71*C. The mixture should be coating the back of a metal spoon.
5. Remove from the heat. Whisk in any alcohol (if using) and the vanilla.
6. Strain through a fine mesh strainer into a glass container, cover with plastic wrap and chill thoroughly. If you think it is too thick (once chilled) you can whisk in a few more tablespoons of milk or cream to get it to the consistency you desire.
7. Serve in chilled glasses with a fresh grating of nutmeg on top. This will keep for up to one week in the refrigerator.

Notes

TO ADD THE OPTIONAL ALCOHOL

Add 1/4 cup (60ml) brandy, bourbon or rum at the same time as you add your vanilla.

Taste and adjust as necessary.

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