No drink defines the end of the year like a delicious glass of eggnog. With this easy recipe, you can make a healthier batch of homemade eggnog that your friends and family will love!
Homemade Eggnog Recipe
Ingredients you will need:
- 6 egg yolks
- 1 C. sugar
- 1/2 t. cinnamon
- 1/2 t. nutmeg
- 1 t. vanilla
- 1 C. heavy cream
- 4 C. milk
- Pinch of salt
Stir egg yolks.
Gradually add sugar as you stir.
In a saucepan, warm up milk, vanilla, sea salt, cinnamon, and nutmeg.
Bring to a simmer, stirring. Be careful not to scald the milk.
Slowly add egg, mixing as you do. The temperature of the milk should be about 160 degrees.
Remove from heat and whisk in heavy cream. If desired, add alcohol of choice.
Serve warm or chilled and enjoy!
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Homemade Eggnog Video Transcript
Start Video Transcript
Hi there! Jess in the Rada Kitchen, thanks for joining me. Today we are going to make homemade eggnog with just a handful of ingredients. This is so much healthier than the store-bought stuff and you don’t have to wait all year for the holidays to come around. We’re going to start by cracking our eggs.
Alright, so here we have some nice, farm fresh organic eggs. We are going to separate out the yolk from the egg whites. We need 6 total. With my Rada Handi-Stir I’m going to whisk my egg yolks until they are nice and fluffy. You can do this with a hand mixer or a standing mixer. Add our sugar. You’re going to do about half a cup to ¾’s a cup depending on how sweet you want this. Just add a little bit at a time. The goal is for it to be nice and light and fluffy.
Let’s get our milk warmed up in our pan. I’m going to use about 3 cups of whole milk. If you wanted to lighten this up, you could use 2%, 1%, even skim milk would be fine. But we’re going for full flavor here. So I’m going to add some sea salt into my milk. Some real vanilla. And then we’re going to season that with about a fourth of a teaspoon of some cinnamon and nutmeg. If you have nutmeg on hand that you can grate it is so much better than the powdered stuff, but we’re going to cheat here. And give it a stir and we are going to bring this up to a simmer but we have to be sure not to scald our milk.
So you can see our milk is steaming, and that’s what we’re looking for. So we are going to temper in that egg mixture just so you can get an idea of how creamy that is. So very slowly, we’re going to whisk this in. This is what gives our eggnog that pretty, rich, buttery color and texture. It’s going to thicken up our eggnog. Don’t do it too fast and don’t do your milk too high or you’ll wind up with some scrambled eggs in your pot.
So we let our eggnog thicken up on the stove a little bit. If you want to take the temperature, it should be about 160 degrees, we just want it to be a little thicker. We took it off the heat and now we’re ready to whisk in our heavy cream. About a cup’s worth. At this point you would add your rum or bourbon or cognac. Whatever alcohol you want to add. Of course, if you’re pregnant like I am this year, you would just drink it like this. So we are ready to serve this.
So we let our eggnog cool in the refrigerator for a few hours and here you’ve got a beautiful glass of it ready to go. Thank you so much for joining me today. Be sure to check us out at RadaCutlery.com, and to subscribe to our YouTube channel, where you can get more great recipes just like this one.
End of Video Transcript
