Make Rich and Creamy Eggnog Recipe at home (Party Perfect)

April 18, 2023

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This handmade eggnog recipe is so luxuriously creamy that it is incomparably superior to a box from the grocery store.

A delectable Christmas beverage is made with fresh Eggnog, fragrant spices, and hot milk and cream.

You can make homemade eggnog with or without alcohol, and it keeps for about 3 days in the refrigerator. ideal for a party.

Table of Contents

What is eggnog?

A rich, creamy, spiced beverage is eggnog. The texture is thicker than cream and it is made using milk, heavy cream, and eggs.

We frequently add rum, brandy, or whiskey to the flavor, which is sweet and pleasantly spicy (but this can be made without alcohol too, see notes below).

Due to its festive flavor, we frequently see this beverage presented as a cocktail during the Christmas season in stores (and coffee shops!). Eggnog can be consumed hot, cold, or even blended into a latte.

Components of eggnog

Homemade Eggnog Easy (1) — Food: Homemade Eggnog (Source: The Kitchn)

Amazingly, a fantastic homemade eggnog recipe may be produced with simple ingredients and a few well-known spices. Following is the lineup:

The base for this recipe is made of milk and cream. The best eggnog is made by adding heavy cream since it provides richness.

Egg yolks provide eggnog it’s a light yellow hue, buttery texture, and thickening properties. To maintain the mixture smooth, the egg yolks are tempered (which refers to adding a hot liquid to raw eggs a little bit at a time).

While some recipes call for using an entire egg, we prefer to just eat the rich yolks. In this recipe, egg substitutes will function.

Spice, sugar, and everything nice You can use any sweetener instead of white sugar. We adore adding a little vanilla essence, cinnamon, and clove. Add your preferred warm spices, such as cardamom, star anise, or nutmeg.

Alcohol can be added (or not!). If you’d like, add some booze or spirits based on your preferences. Our preferred eggnog flavor enhancer is rum; we use about 1 cup, but you can start with half and add more after tasting if you’d like.

Hold onto the egg whites

Don’t throw away the egg whites; this recipe just calls for the yolks. They may be incorporated into recipes or scrambled.

Egg whites work well in pavlova or meringue cookies.
For scrambled eggs, scramble them separately (or combine them with a few whole eggs).
To make egg muffins, combine them with cheese and vegetables.
In many recipes, two egg whites (or around 1/4 cup) can be used in place of one whole egg.
producing egg nog

Making Homemade Eggnog

These are the fundamental procedures for creating delectable homemade eggnog. It’s simpler than you might think, so pull out your wire whisk!

Egg yolks should be whisked until they are pale and barely frothy.
In a big pot, heat the milk and the spices.
To temper, the egg yolks, mix in some of the warm milk (more on tempering below). As a result, the eggs don’t “scramble.”
Move mixture to an ice bath after heating until thickened (I do this in my kitchen sink).
Overnight in the refrigerator, add flavoring or spirits.

Add a touch of nutmeg, a cinnamon stick, or even a rosemary sprig to the eggnog as a garnish.

Make sure not to boil the egg mixture; instead, heat it until a thermometer reads 160°F (or until thickened).

Why and Methods of Egg Tempering

Eggs can be added to a hot mixture without scrambling or lumping up by first being temperated. It maintains the consistency of the mixture and enables the eggs to thicken it.

Whisk eggs until they are a light yellow color to temper them. While whisking, add roughly 1/2 cup of the hot liquid to gradually raise the temperature of the eggs.

Reintroduce the egg mixture into the hot mixture that is still in the pan, and simmer until thickened.

The Best Rum Substitutes

Your eggnog will taste better with other liquor as well. Southern Comfort, bourbon, and brandy are all excellent substitutes.

Alternately, you may go all out and celebrate by adding a few drops of booze, such as Amaretto, Bailey’s Irish Cream, or nutty Frangelico. Make an eggnog latte using Irish Cream Liquor by incorporating it.

To remove the alcohol from this Just omit the rum or substitute a small amount of rum extract (1 teaspoon should do).

How to Store?

Room temperature storage of homemade eggnog shouldn’t last for many hours. Put it in an ice bath if you’re serving it in a punchbowl, or just put the pitcher back in the fridge after an hour.

When you serve eggnog, every winter event will be complete. Now, sweetheart, let’s toast Auld Lang Syne with a cup of eggnog!

Homemade Eggnog

A traditional holiday recipe made quickly and easily using milk, cream, fresh eggs, and toasty spices.

five minutes to prepare

10 minutes for cooking

chill out one day

period: 15 minutes

portions: 8 portions

Ingredients

10 egg yolks
4 cups whole milk
¾ cup sugar
1 cinnamon stick
3 whole cloves
1 ½ cup heavy cream
1 cup dark rum optional
2 teaspoons vanilla

Instructions

Homemade Eggnog (1) — Food: Homemade Eggnog (Source: The Kitchn)

Make an ice bath large enough to accommodate the saucepan’s bottom (I use the kitchen sink).
Egg yolks should be whisked until they are pale and barely frothy.
In a small saucepan, combine the milk, sugar, cinnamon stick, and cloves. In a medium saucepan, whisk until warm but not boiling.
2 cups of the heated milk mixture should be gradually added to the eggs, stirring after each addition.
Over medium heat, whisk the milk while adding the warm egg mixture until it slightly thickens, about 5 minutes.
Remove from heat, submerge in an ice bath, and whisk for two to three minutes.
Add the vanilla, rum, and cream. For at least 24 hours, chill.
Serve with a touch of nutmeg over ice.

Notes

To remove the alcohol from this Just omit the rum or substitute a small amount of rum extract (1 teaspoon should do).

Heat the egg mixture without boiling it; instead, heat it until a thermometer reads 160°F (or until thickened).

In the refrigerator, homemade eggnog will keep under cover for about 3 days.

Our preferred addition to eggnog is dark rum; we use around 1 cup, but you may start with half and taste as you go.