Here are two easy homemade eggnog recipes that you can prepare ahead and take to holiday parties or simply enjoy at home during the holidays!
Eggnog Recipe
3 1/2 cups milk
1 1/2 tsp. vanilla
1 tsp. ground cinnamon
1 cinnamon stick
Pinch of cloves
6 egg yolks
3/4 cup sugar
1 cup heavy cream
1/4 tsp. nutmeg
Over low heat, combine milk, vanilla, cinnamon, cinnamon stick and cloves in saucepan. Slowly raise heat and bring to a boil. (it should take about 7 minutes to get to a boil.) The minute it starts to boil, take off of the heat, let it steep for 2 minutes and then remove the cinnamon stick.
In a separate bowl, beat the egg yolks and sugar until they are pale and fluffy. Using a mixer on low, slowly pour the hot milk mix into the egg yolks (tempering the yolks). Whisk or beat until well incorporated. Pour everything back into the saucepan and heat on med/low for about 5 minutes, continually stirring, until thickened. Do not boil! It will curdle if it boils.
Stir in heavy cream and nutmeg and refrigerate over night. Before serving, sprinkle with cinnamon.
Easy Creamy Eggnog
4 egg yolks*
1 (16 oz.) can sweetened condensed milk
1/4 cup sugar
1 tsp. vanilla
3 1/2 cups milk
1 cup heavy cream
1/2 tsp. cinnamon
4 egg whites
1/4 tsp. nutmeg
Beat egg yolks until they are fluffy and light. Add the remaining ingredients except the egg whites and nutmeg. Beat the egg whites in a separate bowl until stiff. Fold into milk mixture. Garnish with nutmeg.
* If you are worried about using raw eggs, you can use pasteurized eggs in place of regular ones.
You can also adjust the spices to your own taste.
Rachel Townley says
Here’ a recipe called ‘EggNot’ I heard on the radio years ago that we made when the kids were little and they loved it.
You’ll need the following: 1 square carton of cheap vanilla ice cream, 1 liter bottle of cream soda(room temp), 1 tsp cinnamon, dash of nutmeg(or you can use pumpkin pie spice) and 1 large chilled glass or ceramic bowl. Open and peel off the carton of ice cream, place into bowl, pour cream soda over ice cream, stir gently, tasting to find the right balance of soda to ice cream,add spices and serve. We would use french vanilla ice cream when we wanted a more eggnog flavor.
Jill says
This would be great to have during those times of year when you can’t find eggnog in the store. It sounds really good Rachel.
Rachel Townley says
Just wanted to correct 1 liter to 2 liter on the cream soda. Might be more drinkable.