Eggnog is another one of those recipes that once you make it yourself you will never want to buy it from the store again! It uses a few methods that might seem daunting at first glace – separating, creaming, tempering, et cetera – but making real, homemade spiced eggnog is a special seasonal treat that the whole family will look forward to every year. The first year I tried my hand at it I made one gallon for everyone to share. This year I wizened up and made three gallons so no one would have to share!
Don’t worry – this recipe makes a totally reasonable one-gallon of eggnog (unless you’d like to make an outrageous amount, like I do – in which case it’s very easy to increase.)
Traditionally you would use the egg whites to whip up a meringue for serving atop the eggnog. However, we prefer to bypass this extra step and savor the wonderfully thick and creamy texture all by itself, leaving plenty of whites leftover to make homemade marshmallows, one of my most favorite Christmas treats! They’re incredibly decadent atop a cup of hot chocolate or toasted over an open fire (chestnuts aside); and they’re a great use of the egg whites you may have left over from making the nog. This is another recipe that can seem intimidating at first, but once you give it a try you’ll realize how easy it really is – and you’ll keep coming back for more!
My personal secret for making absolutely unforgettable spiced eggnog is using fresh, whole ingredients. Farm-fresh eggs, whole raw milk, and freshly ground spices create an incomparable final result. When it comes to homemade, the love that goes into your cooking really shows in the little details; and while these may seem tedious or unnecessary, I guarantee you will savor the difference every time. If the past few years on the homestead have taught me anything, it’s that a slow life is absolutely worth living. And if you aren’t able to source ingredients from your own backyard, pantry, or neighborhood, shop local and support a small business!
Looking for another highly coveted holiday recipe? My my eggnog latte has become a crowd favorite – check that one out here! For someone who doesn’t drink coffee, I sure do make a lot of it…. But to see the smiling faces and joyfully closed eyes while my family and friends savor a hot drink on Christmas morning, it’s totally worth it!
Recipe Card
Spiced Eggnog
Description
This classic warming beverage will keep your spirits alive during those cold Christmas nights! Alcohol optional, this spoon-floating drink can be enjoyed either cold or piping hot with whipped cream dolloped on top and sprinkled with fresh-ground nutmeg. Happy holidays indeed!
Ingredients
Instructions
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Add the egg yolks to a medium mixing bowl or the bowl of a stand mixer. Whisk on medium speed until light and fluffy. Slowly add the sugar and continue mixing until frothy and creamed thoroughly.
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In a saucepan over medium heat, combine the milk, cream, spices, and salt. Stir constantly until mixture just starts to simmer. Lower the heat until the mixture just maintains the simmer.
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Using a ladle and with the mixer on medium speed, take a spoonful of the hot milk and add it in a stream to the egg yolk mixture and mix thoroughly. Continue to slowly add the hot milk by the spoonful until most of the milk has been incorporated into the eggs. This tempers the eggs without cooking them and creates the smooth, thick texture of the eggnog. Add the egg yolk/milk slurry back to the pot, scraping the sides of the bowl.
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Whisk constantly until the mixture reaches desired thickness, or about 165. Keep in mind the mixture will continue to thicken as it cools.
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Remove from heat and stir in the vanilla. Allow the eggnog to cool on the stove until it is only slightly warm to the touch. Pour into your desired container or jar for storage and place into the fridge. Eggnog is best enjoyed after it has rested and thickened overnight. When ready to enjoy, pour into your desired glass or mug, reheat if desired, top with homemade whipped cream and sprinkle with freshly ground nutmeg.
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