Discover the joy of homemade eggnog, a creamy and comforting winter drink. Made with fresh spices and infused with winter flavors, this recipe offers a luxurious treat perfect for the festive season.
Eggnog is made by whipping the yolks of eggs with sugar until pale and fluffy, leaving ribbons behind them as you whisk, and then stirring in a milk, cream, and bourbon mixture infused with winter spices.
It truly is a treat and something I am glad can only be enjoyed once per year!
The recipe I used calls for fresh spices, such as an actual vanilla bean pod and real cinnamon sticks, as opposed to the ground spices.
I really think in this case it makes all the difference. The fresh vanilla definitely adds a special creaminess to the milk, which lends itself beautifully to the final drink.
After infusing the milk and spices and whisking it with the egg yolks, the mixture is left in the fridge overnight to allow the flavors to really come together, before adding the whipped egg whites just before serving.
If you’re looking for a great homemade eggnog recipe, this is it.
I can’t say that eggnog is my new favorite drink (chai lattes are still my weakness!) but it was fun to try an age-old tradition that I have never experienced!
- 3 cups whole milk
- 1 cup cream heavy or double
- 3 cinnamon sticks
- 1 vanilla bean pod split and seeds removed
- 1 tsp nutmeg grated, more for granish
- 5 eggs separated
- 2/3 cup sugar granulated
- 3/4 cup dark rum bacardi or bourbon
- Add the milk, cream, cinnamon sticks, vanilla bean pod and seeds, and the nutmeg to a large saucepan and bring to a simmer. Once boiling remove from the heat and allow to steep while you prepare the egg yolks.
- In a stand mixer using the balloon whisk attachment, beat the egg yolks and sugar together until they have doubled in volume and are pale in color. The mixture should be thick and creamy and the whisk should leave ribbons of the mixture behind it. Remove the cinnamon sticks and vanilla bean pod from the milk mixture.
- Set the stand mixer to a slow speed and add the milk and cream mixture to the egg yolks 1 ladel at a time, allowing each ladel to combine before adding the next one. This will allow the egg yolks to adjust to the temperature of the milk without curdling. Once all the milk is combined with the egg yolks, add the bourbon, cover the bowl with cling film and refrigerate for up to 3 days, but at least overnight.
- When you are ready to serve the eggnog, beat the egg whites in a stand mixer until soft peaks form. Fold the egg whites into the eggnog that you refrigerated, sprinkle with some more nutmeg and serve.
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