Sometimes it’s the simplest things that can put us in the holiday spirit. And for me it is making this Classic EGGNOG.
For me sitting by the fireplace at nights with a cold glass of eggnog is that time, where I let everything slow down and allow myself to be grateful for the year soon to pass and hope for joy in the year to come
Whatever it is you do to recreate the warmth and magic of Christmas season, I truly hope you get that moment of peace on earth. hope it works for you.
I have never been much of a store-bought eggnog fan because I find it’s to thick and sugary, not to mention not near as good as the homemade stuff!
I much prefer good old home cooking around the holidays.
And I think most people feel the same, because homemade is just that much better right?
Well the same goes for eggnog, so I’m sharing my all time favorite recipe for a homemade eggnog that is not to thick or sugary and spiced oh so perfectly to warm anyone’s soul.
This nog only contains 5 egg yolks and 1/3 cup of sugar, so if you’re wanting a lighter eggnog just omit the cream for whole milk and se less egg yolks.
Looking online for the perfect eggnog recipe, may leave you confused. Wondering, should I make my eggnog with raw or cooked eggs?
Well I don’t know about you, but I don’t like the thought of drinking raw eggs, so for me that is not an option, yuck!!
So if you are debating whether or not to make this recipe or someone else’s recipe that may call for raw eggs, I plead with you please don’t!
Raw eggs can be very dangerous since some carry salmonella, so cooking this eggnog ensures you are safe, plus it tastes sooo much better.
I usually overindulged in the stuff in the evenings, but it’s Christmas and it’s allowed right? Wishing you and yours very happy and safe holiday season.
The meringue gives it that foamy effect
The eggnog poured into a pretty purple/clear cup.
Note: Make sure you are cooking all the egg as specified in the steps above to ensure you are not 1 in 200,000 people who contact salmonella annual from raw eggs. Also you can add some Captain Morgan’s Spiced Rum to this nog once it’s cooked for a boozy drink.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
- 5 Egg yolks
- 1/3 cup Sugar
- 4 cups Whole Milk
- 1 cup Heavy Cream
- 1/2 tsp Freshly grated nutmeg
- 1/2 tsp Ground Cinnamon
- 5 Egg whites
- 2 tbsp Sugar
- First you are going to want to separate the “egg yolks” from the “egg whites”, so take two bowls and separate the 5 eggs. Make sure to remove all the egg yolks from the whites.
- Place the “egg whites” in a large saucepan, over no low to medium heat and START whisking them till stiff peaks form. Roughly 3 minutes, then add in 2 tbsp of sugar. Do not skip the sugar here it’s needed to properly make this meringue. Once the meringue is made place in the fridge to chill.
- In the same large saucepan, beat 5 “egg yolks together” and then slowly add in your cream, milk and spices.
- Turn the heat up to medium heat and stir continuously for 10 minutes till hot but not bubbling. Once your base is cooked, allow it to cool down in a large container in the fridge for an hour or more, be sure not to put it into a breakable container or allow it to cool down before placing in the fridge.
- Once the base has chilled, whisk in your “meringue” into the base. Serve with a sprinkle of nutmeg if desired, enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 531Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 322mgSodium: 200mgCarbohydrates: 38gFiber: 0gSugar: 37gProtein: 17g