Homemade Eggnog

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It’s that time of year again, when friends and family come together and celebrate the year. Don’t let the good times end yet! Mix together a batch of homemade eggnog. Yes, there are store-bought versions, but making homemade eggnog is easier than you think. Spread the cheer, keep this on hand to serve warm or cold as guests stop by. This homemade eggnog will warm hearts of many.

I have been making this recipe for a few years now and although it is not exactly considered “healthy” or “low-calorie” It is made with real food ingredients and it is an amazingly delicious once a year treat. So live a little, indulge in homemade eggnog and enjoy all your have accomplished this year and the amazing things you have to look forward to.

Homemade Eggnog

Homemade Eggnog

  • 4 cups whole milk
  • 4 cups heavy cream
  • 12 egg yolks
  • 2 cups sugar
  • 1 cup spiced rum
  • 1 cup bourbon
  • 1 cup cognac
  • 1 teaspoon freshly ground nutmeg + more for serving
  • ½ teaspoon cinnamon
  • ½ teaspoon pure vanilla extract
  • pinch salt
  1. Combine milk and cream in a large sauce-pot. Heat over lowest setting slowly warming the mixture just until you see bubbles forming at the sides. Turn off heat and all to rest.
  2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. The mixture will turn pale yellow in color and fall from the whisk in “ribbons”.
  3. Whisk warm milk mixture slowly into the eggs.
  4. Stir in rum, bourbon, nutmeg, cinnamon and vanilla. Refrigerate overnight before serving.
  5. Serve warm or cold and garnish with fresh nutmeg for servin

Makes 12 cups.

*Note, after making this a few times I have found it gets even better with age as the alcohol tends to mellow out a little. The flavor seems to become richer and smoother. You can drink it right away but don’t feel bad if you have it leftover. It will keep for months and just keeps getting better. If you happen to find a bit of it in the back of the fridge come Valentines day don’t toss it out, it will be amazing! Enjoy!

**So, what to do with all the extra egg whites? It’s easy to mix up a batch or scramble egg whites, a frittata or an egg white quiche, but this time of year with the dry air it is perfect to make meringue. You can shape meringue into cookies, cups, or really any desired shape. It is difficult to make meringue in the summer as the warm humid air makes it hard for them to completely dry out.

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