Traditional homemade eggnog is just how you want it, creamy and rich with all the holiday flavors of vanilla, nutmeg and cinnamon. A cozy mug of comfort for the whole family.
Eggnog is one of the best and things about the Christmas season. It doesn’t always have to be spiked (although I do enjoy it that way too), it is more than enjoyable the way it comes because it just tastes like Christmas. This recipe is non-alcoholic so you can make a big batch for the whole family. This recipes yields enough for 4 people at 8 ounces each.
I’ve created a video so you can see the recipe being made. Just press play!
This eggnog does not come really thick like some you buy in the stores, which I think are sometimes to thick. That’s because they contain cornstarch and guar gum. Does anyone even know what guar gum is? Apparently it’s a thickener that doesn’t sound any good for you. Anyway, what I love is that this recipe is all natural and you will know every ingredient. It is also thick enough to still make it creamy and luscious and linger on your tongue. What I also love about this eggnog is the addition of whipped egg whites. They get folded in at the end and they thicken the eggnog so when you serve it, the egg whites float to the top and you have what looks like a foamy topping, like a latte.
As I mentioned, this eggnog is not spiked. I don’t like to add any alcohol to a whole batch because not everyone likes that way and you can’t feed it to the kids. I like to leave that up to whoever is drinking it. Spike this eggnog however you like, with rum or bourbon. I’m a bourbon spiker.
We all love eggnog as a festive drink, but turned it into a classic dessert. Check out this eggnog crème brûlée recipe. It’s really easy and has only 3 ingredients.
Traditional homemade eggnog is just how you want it, creamy and rich with all the holiday flavors of vanilla, nutmeg and cinnamon. Cozy up with mug of comfort for the whole family.
- 3 cups whole milk
- 1 cup heavy cream
- 3 cinnamon sticks
- 2 teaspoons good vanilla extract
- 1/4 teaspoon grated nutmeg, plus more for garnish
- 5 large eggs, yolks and whites separated
- 2/3 cup granulated sugar
To a saucepan add the milk, cream, cinnamon sticks, vanilla and nutmeg, bring to a simmer. Turn off the heat and allow to steep.
To a bowl add the egg yolks and sugar. Beat until smooth and ribbons form.
Remove the cinnamon sticks from the milk/cream mixture. Add a little of the warm milk mix to the eggs to bring them to temperature, then whisk egg yolks into the milk/cream mix until well incorporated. Refrigerate until cool.
Beat the egg whites in a separate bowl until you get stiff peaks. Fold the egg whites into the cooled milk/cream. Serve topped with grated nutmeg.