Wednesday, December 5, 2012

Happy Homemade Eggnog

Nothing hits the spot  like a rich and creamy cup of delicious eggnog. With or without rum it is one of my all time favorite things. Added to a  morning cup of  coffee it is simply spectacular! So today I am sharing with you my all time favorite eggnog recipe. Enjoy!

Happy Homemade Eggnog


3 large eggs
1/4 cup granulated sugar
1/8 teas. salt
4 cups whole milk
1 Tab. vanilla extract
1/8 to 1/4 teas. ground nutmeg
1/8 to 1/4 teas. cinnamon
*1/4 cup dark rum (optional)

1/4  pint  heavy whipping cream
1 teas. powdered sugar
1/4 teas. vanilla extract

Ingredients: Yields 32 cups

12 large eggs
1 1/4 cups granulated sugar
1/2 teas. salt
2 quarts whole milk
3 Tab. vanilla extract
1 teas. ground nutmeg
1 teas. ground cinnamon
*1 cup dark rum(optional)

1 pint heavy whipping cream
2 teas. powdered sugar
1/2 teas. vanilla extract


In a heavy 4 qt. saucepan, whisk the eggs, granulated sugar, and salt. Gradually stir in half of the milk and cook over low heat, stirring constantly until the eggnog custard thickens and coats the back of a large metal spoon, about 25 min. The mixture should reached 160 degrees, but don't bring to a boil or it will curdle. Stir in dark rum if desired, otherwise omit. Stir in the vanilla extract, ground nutmeg, ground cinnamon and the rest of the whole milk.

Pour the eggnog custard into a large heat/cold proof bowl or container. Cover, then place in refrigerator for at least 3 hours.  Before serving prepare the whipped cream by whipping the cream, powdered sugar and vanilla with an electric mixer just until soft peaks form. Whipped cream can turn to butter quickly, so stop mixing immediately when the soft peaks form.

With a wire whisk, gently fold the whipped cream into the eggnog custard. Pour eggnog into cups, glasses or punch bowl. Garnish each cup or glass with a dash of ground nutmeg.



Search This Blog