Did you know that Eggnog is strictly American and not made in most other countries? Well, I didn’t until we lived in England for the last three Christmases making our access to Eggnog non-existent. But, I’m not mad because it gave me the perfect reason to learn how to make my own Eggnog and I’ve not looked back since. Here’s how I do it.
This recipe will make enough Eggnog to fill a 32-ounce Mason jar.
Ingredients:
6 egg yolks
1/2 cup sweetener of choice (sugar, maple syrup, honey, etc)
2 cups whole milk
1 cup heavy whipping cream (or double cream for my British friends)
A pinch of Sea Salt
1 teaspoon ground nutmeg (or to taste)
Home-Made Eggnog
Pour the two cups of milk into a small saucepan and place on medium/low heat. You only want to warm the milk to steaming, do not scald it.
While the milk is warming, separate your egg yolks into a medium mixing bowl. Reserve the whites in the fridge for a later use. Add the sugar or sweetener of your choice to the egg yolks. I like this recipe with any kind of sweetener, though I used coconut sugar in my latest batch and it may be my new favorite. Whisk the sugar and egg yolks together until light and fluffy.
Continue whisking the yolks and sugar as you slowly pour in the now warmed milk. Once the milk has been added in, pour everything back into the saucepan and return to the stovetop and stir. Turn off the heat and stir in the heavy cream. Add a pinch of salt and a sprinkle of nutmeg. Pour into a mason jar and chill in the fridge overnight or until cold.
Enjoy it in your coffee for an eggnog latte or with our favorite holiday dessert!
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