Homemade eggnog

Celebrate the holidays the right way Homemade eggnog! It’s a game-changer for the holidays, packed with rich flavors of nutmeg, cinnamon and ginger. With a smooth bourbon twist, it’s the perfect treat to heat up your festive celebrations.

This classic winter drink has evolved into many different versions, but is traditionally made with milk, sugar, egg yolks and thickened with whipped egg whites. This homemade eggnog is so beautifully creamy, thick, and spicy compared to its store-bought counterparts! It can even be made with soy milk or nut milk for those who are lactose free.

• Sugar (granulated): Adds sweetness to balance the spice and richness of the eggnog. You can replace it with honey, maple syrup or a sugar-free sweetener such as stevia.
• Eggs (separated): It is critical to use pasteurized eggs to reduce the risk of foodborne illness, especially since eggnog often uses raw eggs. Pasteurized eggs have been heat treated to kill bacteria without cooking the egg.
• Milk: You can use any type of milk, including full-fat, low-fat, or plant-based alternatives like almond or oat milk to suit your dietary preferences.
• Heavy cream: A lighter alternative such as half and half can be used for a less rich version, or even coconut cream.
• Spices: I like to use a combination of nutmeg, cinnamon and ginger.
• Bourbon: Gives the lawyer a festive kick. You can also use rum, brandy or whiskey, or leave them out completely for an alcohol-free version.
• Optional garnishes: Such as candy canes, melted chocolate or cinnamon sticks add extra flavor and festive presentation.

This eggnog recipe is so simple and can be customized to your liking by changing the spices and/or type of drink. So let’s get started!

First, grab your granulated sugar and set a tablespoon aside – we’ll use this for the egg whites later. Now break the eggs and separate the yolks from the whites. Throw the yolks into your mixer and beat them until they lighten in color. This is where the magic begins: those yolks will make our eggnog rich and creamy. Gradually add most of the sugar (remember we saved a little for later) and continue beating until nicely dissolved.

Pour the milk and heavy cream into a medium saucepan. Add that delicious blend of nutmeg, cinnamon and ginger. Stir everything together and bring to a gentle boil over medium heat. Keep an eye on it and stir occasionally. Once it boils, remove it from the heat.

Here’s a crucial step: tempering the eggs. Slowly add a ladleful of the hot milk mixture to the egg yolks, stirring constantly. This prevents the eggs from scrambling. Continue adding a few more ladles of the milk mixture while stirring. Then pour everything back into the pan.

Now put the pan back on the stove and cook it on medium heat until it reaches 160℉. This step is important for safety because it cooks the eggs just enough.

Once your mixture has reached the correct temperature, remove it from the heat. Now for the fun part: stir in that delicious bourbon. Cover the mixture with some plastic wrap and let it cool in the refrigerator. You want it nice and cold.

While the eggnog is cooling, take the egg white we set aside earlier. Beat them in a medium bowl until they form soft peaks. Remember that tablespoon of sugar we saved? Now add it and continue beating until you get stiff peaks. This adds a wonderful foaminess to our eggnog.

When the eggnog has cooled, beat in the beaten egg white. This makes the eggnog light and frothy – just perfect! Pour it into your favorite glasses, sprinkle a little nutmeg on top and enjoy the Christmas spirit.

Storage

Homemade eggnog can be stored in the refrigerator for about 2-3 days. Make sure it is in a sealed container. Stir or shake it well before serving as the ingredients may separate over time.

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