Christmas Carols on? Check. Cozy socks? Check. Tree decorated way too soon? Check. Having cookies for breakfast all month because it’s December? Check. The only thing missing from the perfect Christmas picture is some good ol’ fashioned eggnog . And I got the perfect Homemade Eggnog Recipe for you!
Okay, how cool would it be to serve your guests at the Christmas Table with some very delicious eggnog you made yourself? And you can totally make it kid friendly by skipping the alcohol! Everyone’s gonna love it, I promise!
Tips and tricks for the perfect eggnog:
-This homemade eggnog recipe is totally safe, because there are no raw eggs in it. Also, since it uses only the egg yolks, it’s sooo creamy!
-Types of alcohol that pair up perfectly with eggnog: Bourbon, Brandy, Rum, Whiskey, Scotch, Cognac. As you can see, you have a lot of options here.
-If you want a super creamy, thick and decadent eggnog, I recommend making the base a day before, so it has a chance to thicken properly in the fridge overnight. Adding the alcohol will dilute it and make it thinner.
-Don’t be scared if your base is almost solid when you take it out of the fridge. After adding the alcohol, throw it in the blender for a few seconds to get an even creamier mix!
-If you’re not into dairy, this recipe works well with vegan options too. I recommend oat milk because it’s the least flavoured.
Homemade Eggnog Recipe
- 2 cups milk regular or oat milk
- 1 cup cream
- 6 egg yolks
- ½ cup sugar divided in two
- pinch salt
- 2 cloves
- 1 tsp vanilla extract
- ¼ tsp nutmeg ground
- ¼ tsp cinnamon (half of it for topping)
- ½-¾ cup alcohol Rum, Brandy, Whiskey, Bourbon or Schotch
- Whisk together the egg yolks with half of the suga, until the mix gets light in colour and creamy.
- In a medium saucepan, add the milk, cream, the sugar left and spices (except for the vanilla, because it will lose flavour). Simmer the mix for about 5 minutes on low heat. Remove from heat.
- Add the milk mixture on top of the eggs one tablespoon at a time, mixing carefully. You HAVE to add the mixture gradually to avoid the yolks from cooking.
- After incorporating all the mixture with the egg yolks, transfer the new mix back in the saucepan and place on the stove on low heat. Mix for about 2 minutes, making sure the mix is not boiling. When it starts to slightly thicken, remove from heat, add vanilla, strain and allow to cool down. Transfer to the fridge overnight.
- Add the alcohol before serving and give it a good mix in the blender. Top with cinnamon and whipping cream if desired.