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Homemade Eggnog

Yes you need egg yolks to make eggnog. In my opinion this is so easy to make that I think more people should be making their own eggnog...

Yes you need egg yolks to make eggnog. In my opinion this is so easy to make that I think more people should be making their own eggnog instead of buying it. The Holidays can make everyone a little crazy, but it's easier to relax when you're sitting with a nice chilled glass of homemade eggnog.


SUPPLIES USED:


INGREDIENTS:

  • 3 cups (710ml) whole milk

  • 1/2 vanilla bean or 1.5 teaspoon (6g) vanilla extract

  • 6 egg yolks

  • 1 cup (220g) granulated sugar

  • 1tsp (3g) cinnamon

  • Heaping 1/4 tsp (1g) cloves

  • 1tbsp plus 2tsp (7g) ginger powder

  • 1.5tsp (4g) ground nutmeg *ideally fresh ground*

  • 1/4cup cup (60ml) rum, brandy, or cognac *optional but recommended*

  • 1.5 cups (354ml) heavy cream

INSTRUCTIONS:

  1. Bring milk to a simmer. While the milk is simmering, have the egg yolks and sugar ready in a separate bowl and using an electric mixer, whip them until they are light in color.

  2. Once the milk has simmered, slowly temper the milk into the egg yolk mixture by gradually scooping in a little at a time until milk has fully combined with the egg yolk mixture. Think about the process of making pastry cream, they are practically identical.

  3. Add vanilla bean.

  4. Consistently stir for 10-15 minutes using a spatula in low heat to prevent curdling. Do not boil. Look for a nappe consistency (coats the back of a spoon when you run your finger through it.

  5. Strain through a fine mesh sieve in a metal bowl.

  6. Place on ice water bath.

  7. Add cinnamon, clove, ginger powder, nutmeg, rum/brandy, and heavy cream.

  8. Store and serve as needed.

  9. To finish, add extra whipped egg whites, alcohol, or more nutmeg as desired in a glass.

11 Comments


Cynthia Joy
Cynthia Joy
Dec 26, 2023

OK this doesn’t make sense to me. Why would you add simmering milk to cold egg yolks? That would just set them up immediately. Why not just start out with your milk and your heavy cream and your spices and your vanilla in the bowl that you’re going to be heating And then add your mixed egg yolks and sugar to that while it’s cold? Stir it all together so it’s all one liquid and then slowly bring 170° and hold it there while stirring constantly and keep doing that, removing the pot from the direct heat source as needed and returning it to try to maintain it as close to that temperature as possible? I mean as long a…

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LinkPlays
LinkPlays
Dec 29, 2023
Replying to

Straining is to prevent any curdling they may of formed. I probably don't tho cuz IDC if there a little chunk here and

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Cynthia Joy
Cynthia Joy
Dec 26, 2023

Just start it all off together so it’s all cold and fully liquid to start and then heat it up and maintain that temperatwhile stirring to thicken it up

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Vitzania Dominguez
Vitzania Dominguez
Dec 25, 2023

Thanks for your time and effort in sharing this recipe. Yesterday, X-Eve was the first time I've made nogg, this turned out delish! I did cut the sugar to 1/3 cup and because I wanted to share it with my daughter who isn't a big fan of ginger I used a good teaspoonful rather than the recommended. It was still sweet and perfect for us.

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Jimmy Chacko
Jimmy Chacko
Dec 19, 2023

Will this age in my fridge for a couple of weeks?

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Max Zeidler
Max Zeidler
Dec 30, 2022

Very delicious, cut the sugar just a bit and was still sweet. Easy to make. Very satisfied.

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