Creamy, frothy, and thick homemade eggnog that everyone will love! No raw eggs, simple to make, and much better than store-bought! Kid friendly substitutes included. EASY - This recipe is very easy to make even for beginners. You will require a thermometer to measure the temperature of the milk mixture. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results, when provided.
6egg yolksfrom large eggs (or 4 egg yolks for a less rich eggnog)
100gsugar½ cup (or 150 g / ¾ cup for a sweeter version)
1cupwhipping cream35% fat (240 mL)
3fl ozbourbon90 mL (see recipe notes)
3fl ozdark rum90 mL (see recipe notes)
½cuppasteurized egg whites(optional)
Extra ground nutmeg and cinnamonoptional - for topping
Whipped creamoptional - for topping
Place the milk, nutmeg, cinnamon, and salt in a saucepan. Heat over medium heat until the milk just starts to simmer.
While the milk is heating, place the egg yolks and sugar in a bowl. Using a hand mixer, whisk the egg yolks and sugar until the mixture is pale, thick, and forms ribbons. You can do this manually with a hand whisk as well, but it'll take longer.
When the milk starts to simmer, remove the pan from the heat.
To temper the egg mixture - slowly pour about a cup of the hot milk mixture into the egg mixture, while whisking the egg mixture constantly (add enough milk mixture to warm the eggs).
Pour the warmed egg mixture back into the saucepan with the hot milk. Whisk to combine.
Return the saucepan to the stove and heat over medium heat. Whisk frequently until the milk mixture reaches 160°F. Do not allow the mixture to come to a boil, as this can cause the eggs to scramble.
When the mixture reaches 160°F, remove the saucepan from the heat.
Add the cream, vanilla, bourbon, and rum. Refrigerate the mixture for at least 12 hours or up to 1 day.
OPTIONAL - When the mixture has chilled for at least 12 hours, you can choose to pass the mixture through a sieve to remove the spices.
Once chilled (or before serving)
Place the pasteurized egg whites in a large bowl or your mixer bowl.
With the whisk attachment, or a hand held electric whisk, whisk the egg whites until they reach soft peaks.
Mix the egg whites into the chilled eggnog mixture.
Serve immediately, or chill further until you’re ready to serve. Make sure to mix the eggnog well before pouring into glasses.
Top with a sprinkling of nutmeg and cinnamon and/or a dollop of whipped cream.
For a non alcoholic version
Omit the alcohol, and add extra milk instead, along with some rum and cognac (or bourbon) extract if you prefer.
This will keep for up to 5 days in the fridge. If you add at least 2 - 2.5 cups (480 - 600 mL) of alcohol, you can keep it for longer. In fact, with the alcohol, it'll taste better if aged for at least a week in the fridge.