Homemade Eggnog is the perfect, creamy holiday drink for your party guests.
Hosting a gathering this holiday season? Pair your homemade eggnog with some spiced pecans and you've got yourself an amazing after-dinner beverage and snack to keep everyone happy all evening long. Plus, homemade is so much better than store-bought! I find the consistency of my homemade eggnog to be much more desirable than the overly thick variety available at the grocery store. By folding in the beaten egg whites at the end, there is a velvety smooth, foamy "head" on top that makes this drink so luxurious. Perfect for sipping by the fireplace. (I'm guessing, since the closest thing I have to a fireplace is a DVD of a crackling fireplace.)
Making homemade eggnog is not difficult. It takes about 20 minutes, then needs to chill for a couple of hours. The only special equipment that is necessary is an instant-read thermometer because you'll be tempering the eggs, and a mixer to beat the egg whites. Spike it with a little bit of bourbon for the responsible adults this holiday season, or enjoy it sans alcohol which is also delicious. Have fun with it.
PrintHomemade Eggnog
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves 4-6 1x
Ingredients
- 4 egg yolks
- ⅓ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- ¼ cup bourbon (optional)
- 1 teaspoon grated nutmeg, plus more for serving
- 1 tablespoon granulated sugar
- 4 egg whites
Instructions
- In the bowl of a stand mixer, beat the egg yolks until pale yellow. Slowly add the sugar and continue beating until sugar has dissolved.
- In a medium saucepan, combine the milk, heavy cream, and nutmeg, and bring just to a boil over medium heat.
- Remove pan from heat and very gradually pour the milk mixture into the egg yolks with the mixer running on low speed. (Adding the hot milk very slowly a little bit at a time will prevent the eggs from scrambling.) Once fully combined, add mixture back to the saucepan.
- Return saucepan to the heat and cook, stirring frequently, until an instant-read thermometer registers 160 degrees F.
- Remove from heat and stir in bourbon. Pour into a bowl, cover, and refrigerate until chilled.
- Once the mixture has chilled (about 2 hours), beat the egg whites until soft peaks form. Gradually add the remaining 1 tablespoon of sugar and continue beating until stiff peaks. Whisk the egg whites into the chilled mixture.
- Pour into glasses and top with an additional sprinkle of nutmeg.
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