Homemade eggnog

Homemade eggnog is a real thing and it is delicious. Also it is easy AF to make. And it is the tenth day of drunk Christmas drink.

I wasn't really a fan of eggnog as a kid, my sister LOVED it, but I always thought it was thick and gross. Turns out, I was part right, it is thick, but it is not gross. Though I will say, if you are looking to speed up your heart attack age, drinking this regularly will def get you there. Or it will get you gout, or maybe both.

What exactly is homemade eggnog?

Homemade eggnog is basically a drinkable custard, that is nicely spiced with nutmeg and a little cinnamon. Think creme brulee but drinkable, I guess. It is made with egg yolks and cream and half half, so it crazy rich, so like one glass is definitely enough...I sometimes make this my dessert instead of eating a dessert. It is delicious and it is festive AF, and homemade is NOT HARD at all, and very much worth it for a nice gathering. People will be impressed and they will feel special. And let's face it, when you have a party, it is all about people feeling special at your home.

But, if while reading this, you realize you can't make this or don't have time or are unsure...this is the best store-bought eggnog there is available.

I highly encourage you to try this out, though. I was not disappointed and I don't think you will be either.

Homemade eggnog

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Ingredients

  

• 6 egg yolks
• ½ cup sugar
• 1 cup of half and half
• 1 cup milk
• 1 teaspoon of ground nutmeg
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• ground nutmeg and ground cinnamon for garnish

Instructions

 

• Whisk the egg yolks and sugar together in the bowl of a stand mixer with the whisk attachment until light and creamy (or use a handheld mixer).
• In a saucepan over medium-high heat, combine the cream, half and half, milk, nutmeg, cinnamon and salt. Whisking frequently, heat until mixture is scalding and almost to a simmer - DO NOT BOIL.
• Ladle or pour about a ¼ cup of the hot milk to the egg mixture, while whisking vigorously. Add another ¼ cup of the hot cream and another, all while continuing to whisk. This will temper the eggs and ensure you don't end up with scrambled egg bits in your eggnog.
• After the three additions of the cream, pour the egg mixture back into the pot with the cream and return the pot to the stove, on low heat.
• Whisk constantly for about three - five minutes, the mixture will just slightly thicken. Remove from heat (don't worry it will get thicker as it cools.
• Stir in the vanilla. Pour into a pitcher or other container and cover with plastic wrap or a lid or foil.
• Refrigerate until chilled. It will thicken as it cools. You can keep this in fridge for a week.
• Note: If, after chilled, you don't like the consistency and think it is too thick, put all of it in a blender for a minute or so and it will smooth and thin out.
• To make a drink, pour ¼ cup of brandy in a glass and add the cold eggnog, stir well to combine and top withe the extra ground cinnamon and nutmeg. To keep it alcohol free, just serve with no brandy 🙂

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