Description
This Homemade Eggnog recipe is a creamy, spiced holiday classic, perfect for festive gatherings. Made with fresh eggs, milk, cream, and warm spices, it offers a rich and velvety texture. Bourbon adds a delightful optional kick, while crushed candy canes and melted chocolate provide festive garnishes that elevate this traditional drink.
Ingredients
Scale
Base Ingredients
- ½ cup granulated sugar
- 6 eggs, separated
- 2 cups milk
- 1 cup heavy cream
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ⅛ teaspoon ginger
- 1 cup bourbon (optional)
Garnishes
- 4 candy canes, crushed
- 2 ounces chocolate, melted
- 6 cinnamon sticks
Instructions
- Prepare Sugar: Set aside 1 tablespoon of the granulated sugar from the total amount for later use.
- Beat Egg Yolks: In the bowl of your mixer, add the egg yolks and beat until they lighten in both texture and color. Gradually add the remaining sugar while continuing to beat until the sugar dissolves completely. Set this mixture aside.
- Heat Milk Mixture: In a medium saucepan, combine milk, heavy cream, nutmeg, cinnamon, and ginger. Stir well and heat over medium heat until it just begins to boil, stirring occasionally to prevent scorching. Remove from heat promptly to avoid curdling.
- Temper Eggs: To avoid cooking the egg yolks too quickly, slowly add a ladle of the hot milk mixture to the egg yolk mixture while stirring continuously. Repeat, adding 4 to 5 ladles gradually to gently raise the temperature of the eggs without scrambling them.
- Cook Eggnog: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it reaches 160°F, which ensures the mixture is safe to consume and thickened slightly.
- Add Bourbon and Chill: Remove the saucepan from heat and carefully stir in the bourbon if using. Cover the mixture with plastic wrap and refrigerate for at least one hour to chill and allow flavors to meld.
- Beat Egg Whites: In a clean medium bowl, beat the reserved egg whites until soft peaks form. Gradually add the reserved tablespoon of sugar and continue beating until stiff peaks form to add lightness and volume to the eggnog.
- Finish and Serve: Gently fold the beaten egg whites into the chilled eggnog mixture to create a fluffy texture. Serve cold, garnished with crushed candy canes, melted chocolate, and cinnamon sticks for added flavor and festive presentation.
Notes
- Ensure eggs are fresh and preferably pasteurized for safety, especially when consuming raw or lightly cooked eggs.
- To make the recipe non-alcoholic, omit the bourbon.
- The eggnog can be prepared a day in advance and stored in the refrigerator to enhance flavors.
- If you prefer a thicker eggnog, cook the mixture slightly longer while carefully monitoring temperature.
- Crushed candy canes can provide a subtle peppermint flavor and festive look when used as garnish.
- Serve eggnog chilled for the best taste experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
