Tis the season to be merry and as over-the-top as you can be. What better way to indulge in the Christmas cheer than with a chilled glass of creamy homemade eggnog?
When explaining this beverage to French friends, I was greeted with confusion and a bit of amusement. My best friend’s French boyfriend says it’s basically crepe batter in a cup.
This may be somewhat true, but I love drinking eggnog during this time of the year.
I remember growing up, my family and I would decorate our Christmas tree while enjoying a glass of delicious eggnog. Along with the decoration of the tree, drinking eggnog was another way to signify the start of December.
We would always buy the eggnog from the store because we never knew how easy it was to make at home. I suspect that’s true for many others as well.
The truth is making homemade eggnog is not hard at all.
If you’re having a holiday gathering, there’s no better way to impress some family and friends with a pitcher of homemade eggnog. Even better, make a batch to enjoy while you and the family decorate the tree.
Like most things homemade, eggnog just requires is a little patience and a little love. Simple enough, no?
A delicious recipe for creating eggnog at home for the holidays.
- 6 eggs
- 3/4 cup granulated sugar
- 4 cup whole milk
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1 tsp nutmeg
- 1 cup whipping cream
In a saucepan, whisk your eggs until blended well together. Add in sugar and whisk. Stream in the milk and whisk until combined. Add salt and mix again.
Heat this mixture over low heat for approximately 15 minutes, stirring occasionally. Remove from heat when mixture has really thickened, or if you have a thermometer, remove once mixture has reached 170 degrees F for accuracy.
Pour mixture into a large bowl through a fine mesh strainer. Toss out clumps caught in the strainer. Stir in nutmeg and vanilla extract. Cover the bowl with plastic wrap and refrigerate eggnog for at least 3 hours to chill.
Before serving, whisk whipping cream on high until soft peaks are formed. Then, use a whisk to stir the cream into the eggnog. Whisk until combined well.
If the eggnog thickens up after being refrigerated, feel free to thin it out with some more milk (and then a little more sugar to compensate). Serve with an extra topping of whipped cream, if you wish.