Like turkey with homemade stuffing, eggnog is a sign of the holidays. Although it is easy to find eggnog at your local supermarket, it is also fairly easy to make your own homemade eggnog. Homemade eggnog is built around one ingredient – eggs. You can make traditional eggnog with or without alcohol, and even add your own secret ingredients.
One of the best basic non-alcoholic eggnog recipes is adapted from Taste of Home. The entire process for making this homemade eggnog is about an hour and it makes about 14 servings.
1 and 1/2 cups sugar
2 quarts milk
2 tablespoons pure vanilla extract
1 to 2 teaspoons nutmeg
2 cups heavy whipping cream
Dash of salt
With a whisk, mix together the eggs, sugar, and salt in a heavy saucepan. Slowly add one quart of the milk while continually whisking. Cook and whisk for approximately 30 minutes or until the mixture reaches 160 degrees Fahrenheit.
After the egg mixture reaches the proper temperature, pour the mixture into a large bowl and add the vanilla, nutmeg, and remaining one quart of milk. Prepare an ice-water bath by adding ice water to a bowl larger than the bowl used for the egg mixture. Place the bowl with the egg mixture into the water bath and stir until cooled. Cover the egg mixture with plastic wrap and allow to sit in the refrigerator for a minimum of three hours.
After the refrigeration process, beat the cream into whipped cream and fold gently into the egg mixture. Serve the completed eggnog in a chilled dish or punch bowl.
If you prefer a bit of spirits added to your eggnog, Food Network’s Alton Brown has created an easy alcoholic eggnog that yields approximately six to seven cups. From his eggnog recipe, you can make a festive creation with your own unique touches.
Eggnog with Bourbon
4 eggs separated
1/3 cup sugar
1 tablespoon sugar
1 cup heavy whipping cream
3 ounces Bourbon
1 to 2 teaspoons grated nutmeg
Separate the egg yolks from the whites. The egg whites will be used later to make homemade whipped cream. Beat the egg yolks in a large bowl until their color lightens. Alton Brown recommends using a stand mixer for beating the egg yolks. As you beat the egg yolks, slowly add 1/3 cup sugar, milk, cream, Bourbon, and nutmeg. Stir until thoroughly combined.
To make the whipped cream, beat the egg whites with one tablespoon sugar until you create soft peaks. Again, Brown uses a stand mixer to make his homemade whipped cream. Combine the beaten egg whites into the egg yolk mixture, cover with plastic wrap, and refrigerate for a few hours.
Alton Brown’s homemade eggnog recipe omits the use of heat which is the traditional way of making eggnog. When using raw eggs, Food Network recommends using “only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.”