This Christmas, chill out with a creamy classic that’s both a drink and a snack!
When it comes to eggnog, there generally are two types of people: those who can’t stand it and those who can’t get enough of it! During winter holidays, my grandma and I are the eggnog fangirls, and the rest of our family thinks we’re crazy. They find the egg yolks unappealing, but in this recipe, they’re perfectly cooked into the mixture, creating a frothy foam that satisfies the sweet tooth with each sip. It’s fragrant with hints of nutmeg and vanilla, and goes great alongside your favorite Christmas cookies, cakes, or pies.
This year, there’s no excuse to get store-bought eggnog, especially when it only takes 25 minutes to whip up. I could easily make this while dinner cooks, or after the party has settled down. Heck, I could even make it the day before Christmas Eve so that it’s nice and chilled when we’re ready for it. However I choose to do it, I know homemade eggnog is the way to go. By the end of the evening, my Gran and I will be chilling by the fireplace, clinking our glasses in cheers and getting “milk mustaches.”
Is Eggnog Healthy?
While eggs have protein, fats, and essential vitamins, eggnog is still primarily a sugary drink, so it’s meant to be enjoyed once in a while as a special treat. For lactose-intolerant folk, use dairy-free milk and coconut cream instead of cow’s milk and heavy cream. Overall, the recipe is gluten-free.
The Ghost Of Eggnog’s Past
The history of eggnog is something I only recently learned about, and I’m stoked to share it with you. Food historians have sleuthed the origin story of eggnog all the way back to medieval Europe, where “posset” was created: a spiced milk beverage curdled with alcohol. By the 13th century, monks were known to add figs and eggs to their posset. Over the centuries, it became a drink for the elite, made with cream, egg yolks, cinnamon, nutmeg, and sherry. During the 19th century, doctors used eggnog as a nutritional tonic for patients on liquid diets. From a medieval boozy punch to a humble monk’s elixir, then a fancy beverage to a medicinal potion, eggnog has been drunk under many different titles and styles. Today, monks and mamas alike can enjoy eggnog as a sweet cup of comfort on Christmas.
INGREDIENTS
- 6 large egg yolks
- 1/2 cup granulated sugar or 1/2 cup maple syrup
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- Ground cinnamon and cinnamon stick, for garnish
INSTRUCTIONS
Whisk
Combine yolks and sugar until creamy.
Simmer
Heat milk mixture, temper with egg yolks, and cook.
Chill and Serve
Chill the mixture, then serve with cinnamon.
Devour!
FAQs & Tips
In an airtight container in the refrigerator, homemade eggnog will last for 3-4 days. You could also freeze it for up to 6 months. If you choose this method, make sure to thaw it in the fridge overnight before serving.
Since the egg yolks are pasteurized and cooked into the blend, yes, eggnog is perfectly safe to drink. Some recipes out there might include raw eggs, but we don’t recommend using them raw, in order to lower the risk of food poisoning.
Eggnog is typically spiked with either bourbon whiskey, dark rum, or brandy. Bourbon will add a subtle smoky, caramelized flavor that’s reminiscent of crème brûlée. Rum brings out more of the vanilla flavor in the drink. Brandy is the sweetest option of the three, so keep that in mind when picking your poison.
There are, but it’s ultimately up to you to get creative with eggnog. For example, one of my favorite ways to mix it up is by using 1/2 teaspoon of pumpkin spice blend alongside the nutmeg and vanilla. It’s like a pumpkin spice latte, but without the coffee!
Serving Suggestions
While eggnog is epic on its own with a stick of cinnamon or a candy cane, there’s also a wide variety of holiday desserts you could pair it with. Explore between Paleo Gingerbread Cookies, Gluten-Free Sugar Cookies, Vegan Carrot Cake, Chocolate Pecan Pie Bars, or Pumpkin Spice Latte Crêpe Cake. Additionally, any of your family’s holiday favorites will do! This year, my mom and I are going nuts for some Pecan Pie Stuffed Sweet Potatoes, and I think eggnog will be an excellent complement to it.
Eggnog Recipe
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar or 1/2 cup maple syrup
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- Ground cinnamon and cinnamon stick for garnish
Instructions
-
In a medium bowl, whisk egg yolks and sugar until light and creamy.
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In a saucepan, combine milk, cream, nutmeg, and salt. Stir often and heat until just simmering.
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Gradually temper the hot milk mixture into the egg yolks, whisking continuously.
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Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until slightly thickened.
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Remove from heat. Stir in vanilla extract.
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Strain the mixture through a fine mesh sieve. Cover and refrigerate until chilled.
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Serve chilled with a sprinkle of cinnamon and a cinnamon stick (optional).
Nutrition
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