Christmas Traditions: Homemade Eggnog
One of my favorite parts of the holiday season is tradition. Every family has one or forty and for some reason, or no apparent reason at all, it is special. In my family we always had eggnog, but we never drank it in the traditional fashion. Some other traditions that I loved growing up were making candy, homemade cutout sugar cookies which we iced and decorated with wild abandon, making ornaments, and a myriad of other seasonal foods and activities. My Husband’s family has several traditions like making Christmas wreath candy and hot apple cider. But, by far his favorite part of the season is eggnog. So while I grew up on store-bought this year we made a few different batches and this is the one that prevailed. It’s rich, creamy, and riddled with spice. It’s a combination of several recipes I tried and the only thing I would do different is use a split vanilla bean in lieu of vanilla extract. I did that in one batch and it twas amazing. Also, I preferred a small amount of bourbon, but my darling, dearest husband likes non-alcoholic. So here it is:
makes 1 pitcher
- 4 cups of whole milk
- 1/2 cup sweetened condensed milk
- 1 whole cinnamon stick
- 6 whole cloves
- 10 egg yolks
- 1 cup granulated sugar
- 1 1/2 cups heavy whipping cream
- 1 1/2 tsp freshly grated nutmeg
- 1 Tbsp vanilla (or substitute a split vanilla bean!)
- 1 1/2 tsp rum extract (or 2 ounces of Rum/Bourbon)
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep sauce pan.
*You could use a vanilla bean here and omit the vanilla extract – would be quite divine.
We want to take that refrigerator chill off before we increase the heat. So once it’s more tepid to warm, increase the heat to medium and bring the mixture to a steaming simmer, almost boiling, but not quite. Careful not to allow a rolling or full boil as the mixture will curdle = gross.
In a medium bowl, combine the eggs and sugar.
Beat eggs until lightened in color and fluffy. (in the next picture you can see how much lighter the eggs become)
Slowly temper the eggs by adding about 1/8 cup. at a time, of the hot milk mixture into the egg and sugar mixture WHILST WHISKING. Repeat once and then
pour it all back into the sauce pan and whisk it all together.
Heat over medium heat for about 5 minutes, whilst continuing to stir frequently, until thickened. You can use a back of the spoon to test thickness like so.
Add the heavy whipping cream, nutmeg, vanilla extract, and rum extract** (**if you are going the non-alcoholic route) to the mixture and heat through.
Do not bring to a boil. Again, boil = curdle, which is bad news bears for your nog.
Strain the mixture to catch the spicy bits we added in the beginning.
Place in a covered container in the refrigerator and let cool for at least six hours.
***If you aren’t concerned about non-alcoholic I’d stir in at least 2 ounces of good quality rum or bourbon at this point. I’d personally use Captain Morgan Private Stock – it’s rich and extra spicy. Omit the rum extract if you plan to do this… Or you can serve non-alcoholic poured over rum.
Serve cold. Garnish with additional nutmeg, cinnamon, or a dust of cocoa powder if desired.
OR as my family would traditionally serve it. I’m going to call this an Eggnog Cream for lack of a better term and because we never really called it anything, but Eggnog.
Eggnog lovers, please don’t gasp, faint, or scream – I promise it’s not that crazy…
CLICK HERE TO PRINT THE ULTIMATE EGGNOG RECIPE: Homemade Eggnog
- 1 part Eggnog (Homemade or store-bought)
- 2 parts Sprite
Directions: in a lovely glass of your choosing pour one part Eggnog
Pour Sprite to fill about 2 to 1 ratio of Sprite to Eggnog is my preferred mix. Feel free to play with it and find your desired thickness.
This to me is traditional Eggnog, but we will be honest and call it an Eggnog Cream. Kinda like an Old-fashioned Egg Cream, but with the holiday goodness of Eggnog.
Light, smooth, and Eggnog flavored! Brings me back to childhood memories around my Mema’s kitchen table ❤
MERRY CHRISTMAS Y’ALL and whatever traditions you have – I hope you get to enjoy them this holiday season. From: Apron Clad Lady with love.