Homemade Eggnog for The Holiday Season
Tis the season for for spending time with friends and family. While you’re at it, why not serve your guests a delicious Christmas classic: Eggnog! I will admit, I’d actually never made eggnog myself up until this blog post and I had only tasted it a handful of times throughout the years. I had it in the back of my head that making it myself would be this big, messy ordeal so I never even bothered trying. I was totally wrong and now I’m not afraid to try it again and make it even better!
Starting out, I did a little research on Pinterest and found a ton of eggnog recipes to try. Some required a long list of ingredients where as others only required a handful, some of which you probably already have on hand! The nice thing about eggnog? You can spike it (yes, please!) or keep it non-alcoholic for guests that do not wish to imbibe or if the kids would like to try some. I think if I were to make it again, I make one batch non-alcoholic and another with bourbon so my guests could choose which they prefer.
After doing a little Pinterest research I found myself drawn to one of the more simple eggnog recipes from Martha Stewart. You know Martha, queen of crafts and recipes? Yeah, her. Anyways, her recipe looked tasty and extremely do-able.
I did change her recipe up just a tad and added a few more spices. A little cinnamon and ground nutmeg is always good!
- 4 cups milk
- 1 cup sugar
- 12 large egg yolks
- 1/2 cup bourbon (optional)
- 1 cup heavy cream
- 2 tsp. nutmeg
- 2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- Add the 4 cups of milk and 1 cup of sugar to a medium saucepan slowly heating no medium heat until the sugar has dissolved. Do not boil.
- While the sugar and milk are dissolving on the stove top gently whisk the 12 egg yolks in a medium size bowl.
- Once the milk is heated through and the sugar is completely dissolved slowly pour the milk and sugar mixture into the bowl of egg yolks stirring continuously.
- Return the egg yolk, milk and sugar mixture to the saucepan. Turn the stove on medium/low heat and allow to cook for 15-20 minutes. The mixture will start to thicken but do not let it simmer or boil over.
- Once the mixture has thickened you will need to strain the liquid through cheesecloth or a fine strainer into another bowl. Add in the bourbon (optional), heavy cream, nutmeg, cinnamon and ground cloves. Stir well and cover. Refrigerate for several hours so that it chills.
- Serve and enjoy!
Adapted recipe from Martha Stewart
