Easy Homemade Eggnog

 Ok so you have a bunch of family coming over for a holiday meal, and several of them don't think its a holiday, without eggnog. But you just swung by the grocery store and the eggnog shelf is empty! The other stores don't have it either. What do you do?  

Well, eggnog may seem like a fancy, complex beverage. But the truth is, its shockingly easy to make at home-- and with ingredients that most people already have in their kitchen. The best part is, if you know HOW to make it, you will never run out! 

At the last minute, or outside the holidays, you are far more likely to find the ingredients in any store, than you are to find the drink already prepared. This is especially true for anybody living/working in countries that don't have it available (military families, etc.) 

It does require a lot of eggs though, so I would advise you to stock up on those. But when you are finished here, you will have something better than store-bought-- and of course, bragging rights! 

This recipe makes about 4 to 5 servings, so you can double it, etc., for more people.

Ingredients     

6 egg yolks    

1/2 cup granulated sugar (100g)

1/4 teaspoons salt   

2 cups whole milk (480ml)

1 cup heavy cream (240ml)

1/4 teaspoon ground cinnamon  

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg  

1 Tablespoon Vanilla Extract    

(this is a kid-friendly recipe, but you can add some bourbon to taste, for the adults if they like it)

** If you don't want to use cream, you can substitute the cream for more milk. 

 

Instructions 

1) In a medium bowl, whisk the eggs and sugar until well blended. 

2) In a saucepan over medium heat, combine the milk, cream, salt, vanilla, cinnamon, cloves, and nutmeg. Bring to a simmer, but do not boil.

3) Tempur the hot milk mixture into the egg yolk mixture, by slowly drizzling the milk into the yolks, whisking the yolks quickly to avoid clumps. Transfer milk/yolk mixture back to sauce pan. 

4) Cook on low, until mixture is thick enough to coat the back of a spoon. It will thicken more as it cools.

5) Pour custard through a fine mesh wire  strainer, into a large bowl. This will take out any small lumps for a smoother drink. Cover and refrigerate until well chilled, at least 2 hours, longer if you are increasing the recipe. You may need to stir before serving, as the spices tend to settle at the bottom. Serve chilled, with or without ice.

TIPS:  You can serve with extra whipped cream on top and a sprinkle of freshly grated nutmeg.  Store in the refrigerator up to 3 days.   

Want a great holiday dessert?  Simply skip the eggs and boiling, use heavy cream in place of milk, double the sugar and vanilla-- then place this mixture (with spices mixed in) into an ice cream maker.   Ta-da!   Eggnog ice cream!   Yes, you can still use the original mixture with the eggs if you like the color (after boiling).  It will be a thicker, richer ice cream.  But I still advise you to half-and-half the milk with cream at least, and bump up the sugar and vanilla.   You're welcome :)