I have been promising an Eggnog recipe and here it is. I can’t tell you where I actually got this recipe from because I honestly can’t remember but I can tell you it is delicious. I started making this recipe 6 years ago when we got our very first chickens. My husband loves Eggnog and we had a ton of eggs that year so I thought I would give it a shot. I am so glad I did! To tell you the truth I don’t even like store bought Eggnog but I love the homemade version. I do want to suggest that if you don’t have chickens take the time to find some farm fresh eggs. You can definitely taste the difference! This recipe makes about 4 mugs of Nog.
6 large egg yolks 1 cup heavy whipping cream 1/2 cup granulated sugar 2 cups milk pinch of salt 1/2 tsp of nutmeg 1/4 tsp of vanilla extract ground cinnamon for sprinkling on top
- Whisk the separated egg yolks and sugar together in a bowl
- In a separate saucepan over medium high heat, combine the milk, cream, nutmeg and a pinch of salt. Stir often until mixture barely reaches a simmer.
- Slowly add about a 1/2 cup of the hot milk mixture to the bowl with the egg mixture while whisking vigorously. This will temper the eggs. Keep doing this until your egg mixture is gone.
- Pour the mixture back into the saucepan and put it back on the stove.
- Heat the mixture to 160℉ while constantly whisking it. The mixture will slightly thicken.
- Remove from heat once it has reached the desired temperature and add your vanilla.
- Poor the eggnog into a pitcher and cover it. Refrigerate until chilled. It will thicken a little more as it chills.
- Serve with a dollop of fresh made whipped cream and sprinkle with cinnamon for the full effect. I like to add a little rum to mine and my husbands.
You can store homemade Eggnog in the fridge for up to a week but let’s be honest it will probably be gone that night!