This is the time of year to make homemade eggnog. The first shipments of eggnog have landed in the dairy case and it’s tempting to grab a jug or two. But why not try making your own? The results promise to be yummy!
Homemade Eggnog Recipe
This is my variation on the Christmas tradition.
Yield: 8 Servings
Ingredients
- 1 vanilla bean, split lengthwise and scraped
- 3 cups organic whole milk
- 1 cup organic heavy cream
- 3 cinnamon sticks, about 2 inches long
- 1⁄2 teaspoon freshly grated nutmeg
- 5 free-run eggs, separated
- 2⁄3 cup maple syrup
- 3⁄4 cup bourbon
- 1 tablespoon superfine sugar
- Whipped cream, for garnish (optional)
- Maple sugar or maple flakes, for garnish (optional)
How to Prepare Homemade Eggnog
Add the vanilla bean and paste to a deep, heavy-bottomed saucepan. Over medium heat, add the milk, cream, cinnamon sticks and nutmeg, and whisk to break up the vanilla seeds.
Bring to a gentle boil (this should take about 5 to 10 minutes), then remove from heat. Set aside to allow the flavors to infuse the milk and cream for about 10 minutes. Remove and discard the cinnamon sticks and vanilla bean.
In a large bowl using a whisk, or in the bowl of a stand mixer, beat the egg yolks with the maple syrup until well combined. Very slowly, add in the milk-and-cream mixture a bit at a time to temper the yolks until completely incorporated. Beat constantly so that the egg yolks don’t cook and scramble.
Add the bourbon, and blend in.
Wipe out a large bowl with a tiny drop of vinegar and a clean rag. Add the egg whites and sugar, and with a stand mixer or electric hand beaters, beat the egg whites until peaks form. Add the egg whites to the milk and cream mixture, and gently whisk in to combine.
Transfer to an airtight container, and refrigerate for at least 3 hours or until well-chilled.
Serving Homemade Eggnog
To serve, pour or ladle into small glasses; this stuff is rich! This might be a tad indulgent, but sometimes top with a dollop of whipped cream and a sprinkling of grated maple sugar or maple flakes and perhaps a dash more rye should you be feeling particularly spirited.
Keep leftovers in the fridge for up to 3 days in an airtight container; a mason jar is lovely.
This homemade eggnog recipe originally appeared in Chickens magazine. Click here to subscribe.
