Whatever your opinion on eggnog, you should definitely try homemade eggnog. It’s delicious, fresh, and sooo creamy!
I always know it’s eggnog season when Brian offers to go grocery shopping for me (something he never does during normal times of the year).
It’s the only way store-bought eggnog gets to our house. I hate it. But I swear Brian’s veins are overflowing with eggnog from about November 1st to January 15th. Naturally, the boys join in, having seen their big, strong daddy drink eggnog.
Apparently, since eggnog season coincides with wrestling season, they’ve somehow come to the conclusion that drinking eggnog ensures faster takedowns, better punches, faster double legs, and tighter punches.
The truth is, I have no idea what I just said.
Anyway, I decided to give homemade eggnog a try, wondering if I’d like it any better than store-bought. A few caveats: I knew right away that I wouldn’t be making it with raw eggs.
I wanted a version that I could serve to my young kids and also to my 80-year-old best friend, Yugoslavia, without either of them having to sign a salmonella waiver.
I also knew that I would be making a non-alcoholic version, because I simply don’t drink alcohol and neither do my kids. I wanted it to be a family affair. Preparing and consuming eggnog.
So, if any of this makes you scream “inauthentic,” we’ll probably have to part ways with this post (but come back tomorrow, please!).
After several tries and adjustments, I finally loved it. I really loved it. It’s thick and creamy with a rich egg yolk flavor and a delicious, fragrant nutmeg flavor.
Since nutmeg is the only spice used here, I implore you to grate it yourself. The difference between already ground nutmeg and freshly ground nutmeg is quite striking.
I use a zest grater (the same one I use to grate lemons and limes); small spice jars with whole nutmeg are easy to find at a well-stocked grocery store.
You may be wondering what the kids would think of this homemade version. Of course, the kids gobbled it up. I mean, sweet and creamy, who doesn’t?
Brian, the eggnog connoisseur, liked it, but said it lacked the classic flavor he’s used to or addicted to (oh dear, that’s the artificial pencil shavings and paint extract they add to the store-bought stuff so it lasts longer).
Anyway, that’s pretty much my style. It tastes clean, fresh, and very creamy, plus the nutmeg flavor really stands out and makes me happy to have a homemade version we can all enjoy together.
I figure when Brian isn’t looking, I’ll pour this into his empty eggnog carton and see if he really notices the difference.
The clearest sign would probably be when he catches me drinking it straight from the carton, because that’s never happened in history (chocolate milk? Yes. Eggnog? No way).
Homemade Eggnog
Preparation: 3-4 cups eggnog
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Ingredients
- 6 large egg yolks
- ½ cup (106 g) granulated sugar
- 1 cup heavy cream
- 2 cups milk
- 1½ teaspoons freshly grated nutmeg
- A pinch of salt
- ¼ teaspoon vanilla extract
- ⅛ teaspoon rum extract, optional
Instructions
- In a medium bowl, whisk together the egg yolks and sugar until light and creamy.
- In a saucepan, bring the cream, milk, nutmeg, and salt to a gentle boil, stirring frequently. Slowly add 1/2 cup of the hot milk to the egg mixture, whisking vigorously to prevent any bits of cooked egg from sticking together. This will temper the eggs so they don’t scramble when cooked on the stove. Add another 1/2 cup, whisking vigorously the entire time. Do this until all of the hot milk has been added to the eggs and the mixture is well combined.
- Pour the warm egg mixture back into the saucepan with the milk on the stove, whisking rapidly, and cook, stirring constantly, until it reaches 160 degrees F on a thermometer.
- Remove from heat and add vanilla extract and rum (if using).
- Pour the eggnog into a bowl and cover with plastic wrap. Refrigerate until completely cold.
Notes
Milk: I use 1% skim milk to make this dessert; you can probably use any milk, from skim to whole.
Nutmeg: I love nutmeg; if you think 1 1/2 teaspoons might be too much, reduce to 1 teaspoon at first and add more after tasting, if needed.
