Description
Homemade Creamy Eggnog
Elevate your festive drinks with this decadent eggnog! Creamy, spiced, and perfect for pairing with holiday desserts.
Ingredients:
3 1/2 cups whole milk
1 1/2 cups heavy cream
5 egg yolks
3/4 cup sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup cognac (optional)
Instructions:
Heat milk and cream in a saucepan until hot.
Whisk yolks and sugar until smooth. Gradually add hot milk.
Cook on low until thickened.
Add spices and cognac. Chill before serving.
What’s your favorite twist on eggnog? Let us know!
#HolidayCheersEggnog
Step-by-Step Guide
1. In a medium saucepan, combine the whole milk and heavy cream. Warm over medium heat until it is steaming and small bubbles form around the edges. Do not boil.
2. While the dairy heats, vigorously whisk the egg yolks and sugar in a separate, heatproof bowl until the mixture is pale yellow, thick, and forms ribbons when the whisk is lifted.
3. Very slowly, pour a small stream of the hot milk mixture into the egg yolk mixture while whisking constantly. This “tempering” prevents the eggs from scrambling.
4. Once combined, pour the entire mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (about 160°F).
5. Immediately remove from heat. Stir in the nutmeg, cinnamon, and cognac (if using). Strain through a fine-mesh sieve into a pitcher or bowl to ensure a perfectly smooth texture.
6. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the eggnog to chill completely.
Serving Suggestions
Serve your homemade eggnog well-chilled in festive glasses. For an elegant touch, top each serving with a dollop of freshly whipped cream and a light dusting of nutmeg or cinnamon. A cinnamon stick makes a perfect stirrer. This rich drink pairs beautifully with simple, buttery cookies like shortbread, ginger snaps, or biscotti, which help cut through the creaminess.
How-to Summary
To make creamy eggnog, gently heat milk and cream. Temper the hot liquid into whisked egg yolks and sugar, then return to low heat to thicken. Flavor with spices and optional cognac, strain, and chill thoroughly before serving.
Frequently Asked Questions
Can I make this eggnog alcohol-free? Absolutely. Simply omit the cognac. The eggnog will still be deliciously creamy and spiced.
How long does homemade eggnog last? Stored in a sealed container in the refrigerator, it will keep for 3-4 days. Always give it a good stir before serving.
Is it safe to consume raw eggs? This recipe involves cooking the egg mixture to a safe temperature of 160°F, which eliminates any risk from raw eggs.
Can I use a different spirit? Yes. Brandy, dark rum, or bourbon are excellent substitutes for cognac, each adding a distinct flavor profile.
My eggnog is too thin. What happened? It likely wasn’t cooked long enough. Ensure you cook the mixture on low, stirring constantly, until it visibly coats the back of a spoon.
Common Mistakes to Avoid
- Adding the hot milk too quickly: This will scramble the eggs. Always temper slowly while whisking.
- Cooking on too high heat: This leads to curdling. Maintain a low, gentle heat after combining the mixtures.
- Skipping the strain: Straining ensures any small cooked egg bits are removed for a silky-smooth texture.
- Serving immediately: Eggnog’s flavor improves dramatically after chilling. Patience is key.
Conclusion
This homemade creamy eggnog is a timeless holiday treat that surpasses any store-bought version. With its rich texture, warm spices, and customizable spirit addition, it’s the centerpiece of festive cheer. Mastering the simple technique of tempering eggs is the secret to its flawless consistency. We hope this recipe becomes a cherished part of your seasonal traditions. What’s your favorite twist on eggnog? Let us know! #HolidayCheersEggnog
