Homemade Eggnog Recipe [DIY]

posted in: DIY | 1

Today, allow me to share my homemade eggnog recipe.

Eggnog was a beverage which was unknown to me for decades, I can’t even recall how I became aware of its existence.

However, since being introduced to it, I can’t say I am fond of this beverage. I don’t hate it, but neither do I pine for it.

My kids, on the other hand, are well acquainted with the brew. They love eggnog enough to harass me about it as soon as October arrives.  Despite the fact, I am no eggnog aficionado; I buy the stuff by the gallon from November through December. Eggnog is liquid gold around here.

 

The Creation of my Homemade Eggnog Recipe

Last week, I decided to try and make some eggnog. Most of the store-bought kind is full of ingredients I would prefer my kids avoid – namely high fructose corn syrup – and the healthier variety is pricey…especially when consumed at lightning speed by my addicted kids who are well aware eggnog is a seasonal item.

For inspiration to create a recipe, I went to Google which provided decent results. I found an adequate recipe on the internet at Tastes Better From Scratch.

As is my custom, I tweaked the recipe a bit and voila!

The consensus from the experts – my children – was: “this eggnog is better than store bought!”

A very nice compliment indeed.

In plain terms, this means that come November, and through the Holiday season, I will be providing my eggnog-starved kids with our from-scratch recipe from now on.

A new tradition is born.

I can make a batch of eggnog in less than fifteen minutes. The longest part of the eggnog-making process comes in the waiting for the creamy concoction to cool.

I am not sure if eggnog can be savored warm, although I don’t see why it couldn’t. My family prefers enjoying it cold out of habit, and therefore, they will wait until it is properly chilled.

 

Homemade Eggnog Recipe

 

Homemade Eggnog Recipe: Method

I have made this recipe with 2% milk as well as whole milk with no discernable difference in taste nor consistency.

Place 4 cups of milk into a sturdy pan. Add 2 cups of heavy cream (also called whipping cream).

Place your pan on the stovetop and turn it on medium-high. Warm your milk until it is very hot but not boiling.

In the meantime, separate eight yolks from the white. Set the white aside and use them for another recipe.

Place your yolks in a high powered blender. I use a Vitamix which – in my opinion – is well worth the expense.

When the milk is almost to boiling point, turn the stovetop off.

Turn the Vitamix on (or your blender) and slowly pour about three to four cups of scalding milk onto the egg yolks while the blender is still on.

The milk-egg mixture in the blender bowl will thicken and turn a creamy yellow.

Turn the blender off.

Add a pinch of sea salt, 1 teaspoon of ground nutmeg, 1 teaspoon of pure vanilla extract, and 1/4 teaspoon of rum extract.

Turn the blender back on until all the ingredients are well incorporated. Pour this mixture into the rest of the scalded milk in the pan.  Mix well with a whisk.

I pour my homemade eggnog into a wide-mouth half-gallon Mason jar and cover it with a towel until it is cool enough to store in the fridge. At which point, I use a plastic lid to cover my jar.

This recipe makes almost a half-gallon of homemade eggnog.

 

Homemade Eggnog Recipe

Yield: 8

Homemade Eggnog Recipe

Ingredients

Instructions

Place the milk into a pan. Add the heavy cream.

Place the pan on the stovetop and turn it on medium-high. Warm your milk until it is very hot but not boiling.

In the meantime, place the egg yolks into a Vitamix (or high-powered blender).

When your milk is almost boiling, turn the stovetop off.

Turn the Vitamix on (or a high-powered blender) and slowly pour about three to four cups of scalding milk onto the egg yolks while the blender is still running.

The milk-egg mixture in the blender bowl will thicken and turn a creamy yellow.

Turn the blender off.

Add the sea salt, ground nutmeg, pure vanilla extract, and rum extract.

Turn the blender back on until all the ingredients are well incorporated. Pour this mixture into the rest of the scalded milk which remained in the pan.  Mix well with a whisk.

I pour my homemade eggnog into a wide-mouth half-gallon Mason jar and cover it with a towel until it is cool enough to store in the fridge. At which point, I use a plastic lid to cover the jar.

This makes almost a half-gallon of eggnog.

http://www.florencewitt.org/homemade-eggnog-recipe/

 

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