Homemade Eggnog | Easy Eggnog Recipe

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Homemade Eggnog

Homemade Eggnog
Homemade Eggnog

'Tis the Season' and one of the most popular drinks during the holidays is eggnog. Originally from Britain, this creamy, rich and often alcoholic drink was once the drink of choice by royals and is now a favorite at holiday parties everywhere. An American tradition since the days of George Washington, this drink has been a necessary beverage at many a holiday party, sometimes spiked with up to 4 types of liquor.

The stores are stocked up with the delicious beverage, but if you have not tried to make eggnog from scratch then you are in for a real treat. Not only is is tasty, but it is very easy to make!

Even with a reduction of sugar from most recipes , light whipping cream and 2% milk, this still packs some hefty calories even before you make it alcoholic. So, while it won't go into our 'light and healthy' category, we consider it a delicious and festive drink for the holidays - this is one drink that deserves to be savored and enjoyed.

 Print Recipe

Category: Non Alcoholic
Ingredients:
  • 6 eggs at room temperature, separated
  • 1/2 cup of sugar
  • 1/2 teaspoon Organic Pure Vanilla Extract
  • 1/2 teaspoon freshly grated Whole Nutmeg
  • 3 cups of light whipping cream
  • 2 cups milk; we used 2%
  • 2 cups rum or bourbon - omit for non-alcoholic drinks. We did not use alcohol for this recipe and it is not calculated in the nutritional information
  • More freshly grated nutmeg, and Organic Cinnamon Sticks for garnish
Instructions:
  1. In a large glass bowl, beat egg yolks with a mixer or whisk until they turn light yellow, about 1 minute.
  2. Whisk in sugar and Pure Vanilla Extract, set mixture aside.
  3. In a medium saucepan, over high heat, combine the whipping cream, milk and nutmeg and bring just to a boil, stirring occasionally.
  4. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.
  5. Return everything to the saucepan and cook until the mixture reaches 160 degrees F.
  6. Remove from the heat, pour into a medium mixing bowl, and set in the refrigerator to chill.
  7. In a separate bowl or stand mixer, whip egg whites to soft peaks about 3-5 minutes.
  8. Transfer egg yolk mixture to serving bowl or punch bowl.
  9. Slowly, and carefully fold the egg whites into the eggnog - do not over mix, just combine.
  10. Serve with additional Whole Nutmeg grated on top of each serving.
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