Homemade Creamy Eggnog

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Eggnog is one of those holiday drinks that is either loved or hated. I personally have always loved eggnog. When I was a kid, my mom would mix it with Coke or Pepsi. Sounds weird, doesn’t it? My brother still likes to do this, though he adds a bit of rum or brandy to the mix as well. Me? I like to drink it either straight, or with some rum or brandy. My dad never really liked it and he’s not alone. Many people don’t.

Since I am an eggnog fan, I decided to make my own this year. This recipe from Lauren Allen at Tastes Better From Scratch should definitely hit the spot. It really is a creamy eggnog and so good. In fact, I had made a drink with the last of this eggnog and gave it to my husband, Bill. Then I made another drink with some store bought eggnog and hands down, his drink was so much better. I even used this eggnog in a bundt cake I made for a holiday party and it was perfect!

I’m so happy that I found an eggnog recipe that’s this good. It will be hard to drink eggnog from a store bought container after having had this. I think I know one of the drinks we’ll be having on Christmas (and the days leading up to it….).

CREAMY EGGNOG

Prep Time: 15 minutes

Cook Time: 10 Minutes

Total Time: 25 Minutes

Serves: 5

INGREDIENTS:

6 large egg yolks
1/2 cup sugar
1 cup heavy cream
2 cups milk
1/2 teaspoon nutmeg
Pinch of salt
1/4 teaspoon vanilla extract
ground cinnamon , for topping

DIRECTIONS:

Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
Once all of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly, until the mixture is slightly thickened, just a few minutes (or until it reaches about 160 degrees F on a thermometer).
Remove from heat and stir in the vanilla.
Pour the eggnog into a pitcher or other container and cover with plastic wrap.
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired.