Our classic creamy Eggnog recipe has taken years to perfect and now we’re finally sharing it with you all! A sinful, seasonal treat with little effort. Trust me when I tell you, it’s well worth the work. The best part? It just gets richer and creamier as it sits in the refrigerator. Use rum, bourbon, cognac, brandy, or your choice of liquor. Add more or less to suit YOU!
EGGNOG RECIPE
This holiday season, skip additive-laden cartons of pre-made eggnog and make fresh and creamy eggnog from scratch! This stuff is incredibly addictive and couldn’t be easier to make. You just need eggs, sugar, milk and heavy cream (or thickened cream), and before you know it, you’ll have creamy eggnog whenever and with whoever you want! That is… if you’re in the mood to share.
RAW EGGS IN EGGNOG
According to Foodsafety, it is recommended that we use pasteurised eggs when making Eggnog at home, so we’ve created this recipe with that in mind for your safety. Additionally, eggnog is normally aged with liquor for several weeks or even months in advance, which may sound crazy but the alcohol becomes the steriliser and preservative. Very few bacteria (like salmonella), can survive the presence of alcohol, as has been proven in lab experiments at Rockefeller University by Science Friday. It won’t kill them ALL, but it does kill some, according to ABC news.
HOW TO MAKE CREAMY EGGNOG FROM SCRATCH
GENTLY BOIL: Milk, cream, vanilla, cinnamon and nutmeg. Remove from heat once boiled and let steep. BEAT: egg yolks and sugar until thick (takes about 5 minutes. This helps prevent the eggs from curdling. You may want to use a hand mixer). WHISK: hot milk mixture into the eggs. Do this slowly and in ½ cup increments to prevent eggs from scrambling, until liquid is well combined and smooth. Mix in your liquor. COOK: one more time over low-medium heat, while stirring, for 2-3 minutes until nice and thick! Be careful not to bring it to a boil. REFRIGERATE: overnight or for up to three days. SERVE: with ground cinnamon, cinnamon sugar or fresh grated nutmeg.
OPTIONAL SERVING SUGGESTION
Beat egg whites until soft peaks form and gently fold into eggnog until combined. This step makes for an even thicker and creamy eggnog. If you don’t want to consume the raw egg whites, simply whip some cream to top your eggnog or enjoy without!
Nothing hits the spot quite like a cup of rich and creamy eggnog! While you might be tempted to drink your creamy eggnog straight after you’ve finished making it, it tastes even better when it’s had a chance to chill in the refrigerator. Pour your eggnog into an airtight container or jug, covered with wrap in the refrigerator and let it chill out… just don’t look at it when you open the refrigerator doors so you’re not tempted to take a swig!
MORE HOLIDAY DRINKS
Holiday Punch Slow Cooker Hot Chocolate Berry Sangria Pink Vodka Lemonade … Read More
