Homemade Eggnog Recipe - Better Than Store Bought!
Today we're diving into the creamy, dreamy world of homemade eggnog. That's right, you're about to become a holiday hero, whipping up a batch of eggnog that's so luxuriously rich, it'll have your guests coming back for seconds, thirds, and hey, who's counting? I promise, this is one recipe you're going to love. So, grab your whisk, and let's get cracking—literally—because those fresh eggs are the secret to a truly fantastic eggnog.
Recipe Video
Recipe Ingredients
- 2 cups Whole Milk
- 1 cup Heavy Whipping Cream
- 6 Eggs separated
- 2/3 cup Sugar divided
- ¼ tsp Cinnamon
- ¼ tsp Ground Nutmeg
- 1 pinch of Salt
- 1 tablespoon Tahitian Vanilla
- 2 ounces Bourbon
- 2 ounces Rum
Recipe Instructions
Makes approx. 4 servings
- Warm up the cream and milk to a soft boil
- Cream the yolks in a glass bowl with 1/3 cup sugar
- Add the Vanilla
- Temper the yolks by adding the HOT milk and cream mixture SLOWLY
- Return to your pot on the stove and cook the eggs and cream mixture be careful NOT to boil (like the chef did in the video)
- Transfer to a clean bowl
- In another clean bowl with a mixer of by hand beat the white until you do not see any more yellow tint, when it is very white add the sugar and beat to a soft peak.
- Incorporate with the egg yolks mixture
- Refrigerate for a few hours or better yet overnight
- Decorate with Whipped Cream and Cinnamon Sticks
Pro-Tips
For the Tahitian Vanilla: click here