Ho, ho, ho, happy December! To celebrate the upcoming holiday season we’re making HOMEMADE EGGNOG! Yes, I said HOMEMADE eggnog!
It’s not that hard, I promise!
It’s way more delicious than a store bought carton, I promise! (And no preservatives!)
I’m about to revolutionize your relationship with eggnog. And I’m also about to transform your relationship with rum + eggnog to bourbon + eggnog. TRUST ME.
I’ll be honest, I’ve never loved eggnog. But that’s because I only ever drank ‘nog from store-bought cartons. Making your own eggnog, you can quality control the ingredients used. I only use high-quality organic eggs and organic milk and cream. Also, try to get your hands on some fresh whole nutmeg to grate on top of your ‘nog – it knocks pre-ground nutmeg out of the park.
You’ve got to add Homemade Eggnog to your Christmas brunch menu. Spike it with a little bourbon, then sit around your Christmas tree, with Dean Martin carols in your ears, your hands digging in the toe of your stocking to find that hidden mandarin orange – Christmas will never feel so jolly!
P.S. Spiking your eggnog, is of course, optional. Perhaps some people feel you can’t drink before noon, but this is Christmas, people! Feel free to spike with rum, as is traditional, but I highly recommend trying my recipe to spike with bourbon and Grand Marnier. I highly doubt you will ever go back to rum.
- 2 cups milk
- 4 eggs (I like farm fresh organic eggs)
- ½ cup granulated sugar
- 1½ cups heavy cream (you can also use half-and-half if you prefer)
- ½ teaspoon vanilla extract
- ¼ cup Grand Marnier (optional)
- ½ cup bourbon (optional; can also reduce you ¼ cup, but I like mine boozy!)
- nutmeg for sprinkling
- In a large saucepan, bring the milk just to a boil, stirring occasionally, then turn off the heat.
- In a large bowl, whisk together the eggs and sugar. Then slowly pour the hot milk into the bowl, while whisking constantly. (It's very important to pour slowly and keep stirring! Otherwise the egg will cook into little scrambled egg bits! Yuck!)
- Pour the hot egg/milk mixture back into the saucepan and cook over low heat for approx 6-8 mins until the mixture thickens and coats the back of a wooden spoon. (Be careful not to overcook! Otherwise you run the risk of scrambled eggs again!)
- Pour the eggnog base through a cheesecloth or other fine-mesh sieve and back into the bowl. Stir in the cream, vanilla, Grand Marnier, and bourbon.
- Pour eggnog into a glass pitcher and cover with plastic wrap. Chill until cold.
- To serve, pour over ice and sprinkle with nutmeg.
- Recipe makes 4 glasses of eggnog.
Note: Homemade Eggnog was first posted on my now-defunct food blog, The Lovely Kitchen.
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