Christmas movie recipe inspiration #2 with my velvet smooth hot...Read More
A classic drink to serve over the holidays. Filled with cinnamon, nutmeg, brandy and vanilla this homemade eggnog is simple but very delicious.
I must start by saying I was not a fan of eggnog. The smell was too “eggy” for me and it was too sweet. I didn’t like the flavors as it tasted of essence. All of this was very much true, until I made eggnog at home for a shoot and thoroughly enjoyed it. I then realized the eggnog I was having was not really eggnog. The ones you get in a bottle at the grocery store is not what eggnog is about.
A good eggnog must have a velvet smooth and creamy texture but it must also have a floral vanilla scent, a hint of cinnamon and a healthy amount of nutmeg. I love adding brandy and rum but a little orange liqueur or coffee liqueur is yummy too. This is a classic eggnog recipe so I have kept it simple.
What ingredients so we need to make this Homemade Eggnog?
We need egg yolks, milk, heavy cream, vanilla, nutmeg powder, cinnamon powder, brandy, rum, sugar, almond extract, salt and cloves. I have also made this using whole eggs and we will discuss each ingredient in detail including substitutes for your understanding.
What substitutes can we use to make this Homemade Eggnog?
I have made this recipe with 2 egg yolks but you can use 1 whole egg instead. If you want to make this an eggless recipe, you can substitute it with egg replacing powder (this is the one I use). If you don’t have access to that you can use 1 tbsp cornflour and milk stirred together until dissolved and then heat it with the milk and spices.
I prefer using full fat milk to make this recipe, you can use low fat but this is the time for excess so why not. I have made this recipe with almond milk and cashew milk which is delicious, you can use any barista style nut milk as. If you are using homemade nut milk, make sure the heat is on low as the milk will split otherwise.
Heavy cream –
You need heavy cream to make this recipe rich and indulgent. Ideally heavy cream or whipping cream is needed to make this but you can get away with single cream. If you wan to keep this plant based you can use coconut cream or any other vegan cream to make this homemade eggnog.
Granulated white sugar is perfect here. You can use brown sugar however it will change the color of the eggnog. You can use date sugar, maple syrup or honey instead but I find honey is a little too strong in flavor for eggnog.
I have used a combination of cinnamon, nutmeg and clove. You can add star anise, mace and allspice. I have used a whole cinnamon stick and whole cloves as this ensures the milk is flavored but not discolored with the powders. I have used freshly grated nutmeg though as it is the best way to get the flavor infused into the milk. I have also used vanilla extract and a drop of almond extract.
I have used a combination of brandy, dark rum, bourbon and amaretto. But you can leave the alcohol out. Or use any alcohol you prefer. I have also used chocolate liqueur and orange liqueur as well. A little baileys is a delicious addition to the recipe.
What equipment do you need to make this Homemade Eggnog?
We need a mixing bowl, sauce pot to make the eggnog, we also need a whisk, rubber spatula and glass jug. You can use an air tight bottle to store the eggnog once it is done.
How to make this Homemade Eggnog?
We start by adding the milk and half the heavy cream to a sauce pot, pour in the vanilla, add the spices and bring to a boil. Reduce the heat and let it simmer for 10 mins on low. In the mean time, in a mixing bowl whisk the egg yolks and sugar until frothy and doubled in volume. Take your time with this step as we want to dissolve the sugar as much as possible. Once it is creamy and frothy, pour a little of the milk into the egg yolk mixture and and whisk well. Add little more of the milk and whisk again. We are essentially tempering the eggs before we place it on the stove.
Once you have added all the milk mixture to the eggs, transfer the liquid back into the sauce pot and place on low heat. Cook this until it starts to thicken, around 5-8 mins. Stir it constantly to ensure there are no lumps and the egg yolks don’t scramble. Take off the heat, add the remaining cream, salt, alcohol and stir well. Cover and let this sit for a few hours in the fridge. It is best served chilled with biscotti or some whipped cream. Many recipes also serve it with whipped egg whites and sugar aka meringue.
How to store this Homemade Eggnog?
Once it is cooled, we can transfer the mixture to an air tight bottle and store for up to 1 week. I wouldn’t recommend storing this in the freezer. If you want to reheat it again make sure to place the mixture in a sauce pot on low heat. You might need to add more alcohol once reheated so make sure to taste it. Do not over heat it as the eggs will curdle and scramble. Eggnog gets better with time, hence if you add alcohol it will last longer and get richer.
If you are looking for more Christmas drinks recipes check out the French toast latte recipe, Cranberry spritzer, 5 minute hot mocha, Hot chocolate 3 ways, Apple pie latte and the Tiramisu twist. Now that we have covered how to make these Homemade Eggnog, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more holiday baking recipe inspiration.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.
- Sauce pot
- Mixing bowl
- Whisk/Electric beater
- Rubber spatula
- Glass jug
- 2 Egg yolks
- 1/4 cup Sugar
- 1/2 cup Milk
- 1 stick Cinnamon
- 1 Clove
- 1/4 tsp Nutmeg freshly grated
- Pinch of salt
- 1/2 cup Heavy cream
- 1 tsp Vanilla
- 1 drop Almond extract
- 1 tbsp Brandy
- 1 tbsp Rum
- 1 tbsp Amaretto
- 1 tbsp Bourbon
- We start by adding the milk and half the heavy cream to a sauce pot, pour in the vanilla, add the spices and bring to a boil. Reduce the heat and let it simmer for 10 mins on low.
- In the mean time, in a mixing bowl whisk the egg yolks and sugar until frothy and doubled in volume. Take your time with this step as we want to dissolve the sugar as much as possible.
- Once it is creamy and frothy, pour a little of the milk into the egg yolk mixture and and whisk well. Add little more of the milk and whisk again. We are essentially tempering the eggs before we place it on the stove.
- Once you have added all the milk mixture to the eggs, transfer the liquid back into the sauce pot and place on low heat. Cook this until it starts to thicken, around 5-8 mins. Stir it constantly to ensure there are no lumps and the egg yolks don’t scramble.
- Take off the heat, add the remaining cream, salt, alcohol and stir well. Strain into a glass jug, cover and let this sit for a couple hours in the fridge. It is best served chilled with biscotti or some whipped cream.
- Make sure the egg yolks and sugar are beaten well before adding the hot milk mixture.
- Heat the eggnog over low flame to avoid the eggs from scrambling.
- Adding alcohol will preserve the eggnog and make it last longer.