Homemade Eggnog

Eggnog is a winter essential! Making it homemade has always seemed intimidating, but the recipe we’re sharing is adapted from Tastes Better from Scratch. Drinking something that has raw egg in it seemed weird, but with this recipe, you temper the eggs and simmer the mixture so everything is cooked and safe to consume.

Enjoy a mug of rich, creamy homemade eggnog seasoned with nutmeg, cinnamon vanilla sugar, and vanilla topped with a dollop of whipped cream. Whether you enjoy it as a drink or in a recipe, it’s sure to be a hit this Christmas.

How long will fresh eggnog stay good?

As long as it is stored in a pitcher or airtight container in the refrigerator, homemade eggnog will stay good for up to one week. Enjoy it the whole week of Christmas!

Serving Ideas

We know not everyone loves drinking straight ‘nog, so here are some serving ideas to try this season:

1. Mix with equal parts sprite and garnish with AP Ground Korintji Cinnamon (#1005).
2. Use in french toast instead of milk.
3. Pour into a mug of coffee to use as a creamer.
4. Use in a bowl of Honeyville Regular Rolled Oats (#1068) and top with AP Sweet Dried Cranberries (#9205) and Kirkland Kirkland Walnut Halves & Pieces (#1293).
5. Replace milk with egg nog in your favorite sugar cookie recipe.

Find more ideas for Taste of Home here.

Rich, creamy homemade eggnog seasoned with nutmeg, cinnamon vanilla sugar, and vanilla topped with a dollop of whipped cream.

Homemade Eggnog

Yields: 6 servings.

Ingredients:

• 6 eggs
• 1/2 cup AP Cinnamon-Vanilla French Toast Sugar (#1536)
• 1 cup heavy whipping cream
• 2 cups milk
• 1/2-1 tsp AP Ground Korintji Cinnamon (#1005)
• 1/4-1/2 tsp nutmeg, freshly grated
• Pinch of Regal Fine Sea Salt (#1146)
• 1/4 tsp Blue Cattle Mexican Vanilla Bean Paste (#6945)
• AP Ground Korintji Cinnamon (#1005), for garnish

Instructions:

1. First, whisk together the egg yolks and sugar until creamy.
2. Then, add the cream, milk, nutmeg and salt to a saucepan and bring to a simmer. Then, add a large spoonful to the egg mixture, stirring consitstenly. Repeat until most of the hot milk has been stirred into the eggs, then gently pour back into the pan. Continue to whisk until it reaches 160F, or has thickened. Now, take off the heat and whisk in the vanilla paste.
3. Next, refrigerate until chilled. As it cools, the mixture will thicken more.
4. To serve, pour into 6 mugs and top with fresh whipped cream and sprinkle with cinnamon. Enjoy!

Adapted from: https://tastesbetterfromscratch.com/homemade-eggnog/

Comments

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