Classic Homemade Eggnog Recipe
Ingredients:
- 6 large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup bourbon (optional)
- 1/4 cup dark rum or brandy (optional)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg, plus more for garnish
- 1/4 teaspoon ground cinnamon
Instructions:
- Separate Eggs: Start by separating the eggs, placing the yolks in one bowl and the whites in another. Make sure to use fresh eggs to reduce the risk of salmonella contamination.
- Beat Yolks and Sugar: With a mixer, beat the egg yolks until they lighten in color. Gradually add the sugar and continue to beat until it is completely dissolved. Set aside.
- Heat Milk and Cream: In a saucepan over medium-high heat, combine the milk, cream, nutmeg, and cinnamon. Bring the mixture just to a boil, stirring occasionally, and then remove from the heat.
- Temper Yolks: To temper the egg yolks, slowly add small amounts of the hot milk mixture to the yolks and sugar, whisking continuously. Do this step gradually to prevent cooking the eggs.
- Combine and Cook: After you’ve tempered the yolks, add them back into the saucepan with the remaining milk mixture. Cook on medium heat, stirring constantly with a wooden spoon, until the mixture reaches 160°F (71°C) and is able to coat the back of the spoon.
- Add Spirits and Flavorings: Remove from the heat, stir in the bourbon, rum, or brandy if using, and the vanilla extract.
- Chill: Transfer the mixture to a medium mixing bowl, place the bowl in a larger bowl filled with ice water, and stir for about 10 minutes to cool quickly. Cover and refrigerate until chilled; this could take about 1-2 hours.
- Beat Egg Whites: Before serving, beat the egg whites to soft peaks. Gently fold them into the chilled mixture.
- Serve: Pour the eggnog into a punch bowl or a pitcher and garnish with a sprinkle of nutmeg.
Optional: For a non-alcoholic version, simply omit the bourbon, rum, or brandy.
Note: If you’re concerned about the safety of using raw eggs, look for pasteurized eggs at the store or consider using an eggnog recipe that involves cooking the egg mixture thoroughly.
Remember to sip this rich, creamy treat responsibly and enjoy the warm embrace of holiday tradition in each glass. Happy holidays and happy sipping! 🎄🥛
Estimated Nutritional Values per Serving (based on 8 servings):
- Calories: 340-400 kcal
- Total Fat: 20-25g (Saturated Fat: 12-15g)
- Cholesterol: 150-190mg
- Sodium: 70-90mg
- Total Carbohydrates: 25-30g (Sugars: 24-29g)
- Protein: 6-8g
Daily Values are based on a 2,000 calorie diet. Also, the addition of alcohol will increase the calorie content by about 100 calories per 1.5 ounces, depending on the type of liquor used.
- Total Fat: 31-38% of DV
- Saturated Fat: 60-75% of DV
- Cholesterol: 50-63% of DV
- Sodium: 3-4% of DVTotal Carbohydrates: 8-10% of DV
- Sugars: These would be added sugars, so it’s best to limit them.
- Protein: 12-16% of DV
Variations:
- Low-Fat Eggnog: Substitute whole milk with skim milk and use half-and-half instead of heavy cream. Skip the alcohol and use a sugar substitute to reduce calories.
- Dairy-Free Eggnog: Use almond milk, coconut milk, or another non-dairy milk alternative in place of cow’s milk and cream. Use a dairy-free whipped topping instead of egg whites.
- Cooked Eggnog: For those who are concerned about raw eggs, you can cook your eggnog by tempering the eggs and heating the mixture to at least 160°F, which can help reduce the risk of foodborne illness.
- Flavor Variations: Add different flavor extracts such as almond, rum (non-alcoholic), hazelnut, or even maple for a unique twist.
- Spiked Eggnog: You can customize the spirits you use. Some people prefer whiskey, while others might enjoy cognac or a coffee-flavored liqueur.
- Vegan Eggnog: Use silken tofu or a vegan egg substitute, plant-based milk, and cream, and sweeten with maple syrup or agave nectar.
Remember that moderation is key, especially with a rich drink like eggnog. Enjoy your eggnog variations and have a wonderful holiday! 🎉
