Here are a few different homemade eggnog recipes, each with its own unique characteristics:
1. Classic Cooked Eggnog Recipe
This recipe is similar to making a custard and results in a thick, creamy eggnog.
Ingredients:
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 1/4 teaspoon vanilla extract
Instructions:
1.Whisk Egg Yolks and Sugar: In a medium bowl, whisk the egg yolks and sugar until light and creamy.
2. Heat Milk Mixture: In a saucepan, combine cream, milk, nutmeg, and salt. Heat over medium-high until it reaches a bare simmer.
3. Temper Eggs: Add a spoonful of the hot milk mixture to the egg yolks, whisking vigorously. Repeat until most of the milk is incorporated.
4. Cook the Mixture: Pour the egg mixture back into the saucepan and cook over low heat, whisking constantly, until it thickens slightly (about 160°F).
5. Chill and Serve: Remove from heat, stir in vanilla, and refrigerate until chilled. Serve with whipped cream and a sprinkle of nutmeg if desired.
2. Quick Blender Eggnog Recipe
This recipe is fast and uses a blender to mix the ingredients. It includes alcohol for a spiked version.
Ingredients:
- 4 large eggs
- ½ cup maple syrup
- 1 ½ cups milk (dairy or dairy-free)
- 1 cup heavy cream (or coconut cream)
- ⅓ cup brandy or bourbon
- ⅓ cup rum
- 1 teaspoon nutmeg
Instructions:
1. Blend Eggs and Maple Syrup: Add eggs and maple syrup to a high-powered blender. Blend for exactly 4 minutes.
2. Add Remaining Ingredients: Add milk, cream, brandy, rum, and nutmeg. Blend for an additional 10 seconds.
3. Chill and Serve: Pour into a container and refrigerate until chilled. Garnish with cinnamon before serving.
3. Traditional Raw Eggnog Recipe
This version uses raw eggs and is lighter and silkier. It’s quick to make but requires pasteurized eggs for safety.
Ingredients:
- 5 large eggs, separated
- ½ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ tsp freshly grated nutmeg
- Optional: ½-¾ cup rum (or bourbon, or brandy)
Instructions:
1.Blend Egg Yolks and Sugar: Blend egg yolks and sugar until pale and creamy.
2. Add Milk and Spices: Slowly add milk, cream, vanilla, nutmeg, and salt while blending.
3. Add Alcohol (Optional): Blend in alcohol if using.
4. Chill and Serve: Refrigerate until chilled. Optional: Whip egg whites and fold into the chilled eggnog for a frothy texture.
Tips:
- Tempering Eggs: Always temper eggs when using a cooked method to prevent scrambling.
- Pasteurized Eggs: Use pasteurized eggs if making raw eggnog to avoid salmonella risks.
- Customization: Adjust spices and sweetness to taste. Add alcohol for a spiked version if desired.
Best way to store homemade eggnog
Storing homemade eggnog effectively is crucial to maintain its flavor and safety. Here are some tips on how to store it properly:
Storage Tips:
Refrigeration: Always store homemade eggnog in the coldest part of the refrigerator, ideally below 40°F (4°C).
Containers: Use airtight glass or plastic containers to keep air out and preserve the flavor and texture.
Shelf Life:
-
- Non-Alcoholic Eggnog: Use within one to two days for optimal taste and safety.
- Alcoholic Eggnog: Can last up to three days in the fridge.
- Aged Eggnog: If made with a high alcohol content (20% of the egg and sugar mixture), the egg base can be stored for up to a year. However, once mixed with milk and cream, it should be refrigerated and consumed within a week.
Additional Tips:
- Stir Before Serving: Shake or stir the eggnog before serving to ensure the ingredients are well mixed.
- Use in Recipes: Consider using leftover eggnog in other recipes like lattes, pancakes, or French toast to extend its use.
Aged Eggnog Storage:
For aged eggnog, the egg base is stored in a cool place for at least three weeks to allow the alcohol to sterilize the eggs. After mixing with milk and cream, it should be refrigerated.
Can I use a different type of milk for making eggnog
Yes, you can use different types of milk to make eggnog, especially if you’re looking for dairy-free alternatives. Here are some options:
Dairy-Free Milk Options for Eggnog:
Oat Milk: Oat milk works well for a creamy, plant-based eggnog. Brands like Chobani or Planet Oat Milk are recommended for their rich texture.
Cashew Milk and Coconut Milk: Combining unsweetened cashew milk with full-fat coconut milk creates a thick and creamy dairy-free eggnog.
Almond Milk: Almond milk can be used to make a lighter version of eggnog. It pairs well with honey and spices for a sweet and festive flavor.
Soy Milk: Soy milk is another option that can be used in place of traditional milk, offering a slightly nutty flavor.
Tips for Using Different Milks:
Choose Creamy Milks: For a richer eggnog, opt for creamy plant-based milks like coconut milk or extra creamy oat milk.
Adjust Sweetness: Depending on the milk’s sweetness, you may need to adjust the amount of sugar or sweetener used.
Spice Adjustments: Some plant-based milks have a stronger flavor, so adjust spices accordingly to maintain a balanced taste.
Additional Considerations:
- Texture: If using a thinner milk like almond milk, you might need to add more egg yolks or a thickening agent to achieve the desired creaminess.
- Flavor Profile: Different milks can change the overall flavor profile of your eggnog, so taste and adjust as you go.
How can I make a low-sugar eggnog recipe?
Making a low-sugar eggnog recipe is achievable by using sugar substitutes and selecting ingredients that naturally reduce the carb content. Here’s a simple recipe to get you started:
Ingredients:
- 2 cups unsweetened almond milk (or other low-carb milk)
- 1 cup heavy cream
- 4 large egg yolks
- ⅓ cup powdered sugar substitute (such as Swerve or Erythritol)
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- Optional: 2 oz dark rum or bourbon
Instructions:
Combine Milk and Cream: In a saucepan, combine almond milk, heavy cream, nutmeg, and cinnamon. Heat over medium heat until it simmers, but do not boil.
Prepare Egg Yolks: In a large bowl, whisk together egg yolks and powdered sugar substitute until light and creamy.
Temper Eggs: Gradually add the hot milk mixture to the egg yolks, whisking constantly to prevent curdling.
Thicken Mixture: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 160°F).
Chill and Flavor: Remove from heat, stir in vanilla extract, and let cool. Refrigerate until chilled. If desired, add rum or bourbon before serving.
Serve: Garnish with a sprinkle of nutmeg.
Tips:
- Sugar Substitutes: Use powdered sweeteners like Swerve or Erythritol for better dissolution and a smoother texture.
- Milk Choices: Almond milk or other unsweetened nut milks help reduce carbs compared to traditional milk.
- Heavy Cream: Adds richness without adding too many carbs (about 6.72 grams per cup).
