Real, Homemade Egg Nog
User Reviews
5
Real, Homemade Egg Nog
Description
The recipe titled Real, Homemade Egg Nog starts with beating large egg yolks with sugar until thick and pale yellow. Vanilla bean or extract is added for flavor. The mixture is then blended with whole milk, bourbon, dark rum, and nutmeg, creating a spiced, alcoholic base. Separately, heavy cream and some sugar are whipped to medium-soft peaks and folded gently into the egg mixture. The combined nog is stored refrigerated for several hours to allow flavors to meld and mellow.
Egg nog’s texture is creamy and smooth due to the whipped heavy cream, while the nutmeg adds a warm spicy note. The alcohol from bourbon and rum gives the drink its characteristic warmth and depth.
This egg nog can be served in glasses with a sprinkle of freshly ground nutmeg on top. It works well as a festive holiday drink enjoyed chilled. The aging process enhances the flavor, so it can be prepared ahead and stored in an airtight container in the refrigerator for up to a month.
Ingredients
- 12 egg large yolks
- 1 1/4 cups sugar
- 1 vanilla bean or 1 1/2 teaspoons vanilla extract, scraped
- 1 quart milk whole
- 1 1/2 cups bourbon or more, up to 2 cups
- 2 cups dark rum or more, up to 4 cups
- 1 teaspoon nutmeg plus more for garnish, freshly ground
- 1 quart heavy cream cold
Instructions
- In a stand mixer with the whisk attachment (or use a hand-held mixer), beat egg yolks on medium-high speed until they start to thicken and turn pale yellow, about 2 to 3 minutes. While beating, slowly stream in 1 cup sugar, until fully combined and the mixture forms a ribbon when beaters are raised. Beat in vanilla bean or extract until combined.
- Turn mixer to low and add milk, a little at a time until blended. Mix in bourbon, rum and nutmeg. Remove to a large bowl.
- Separately (you can use the same mixing bowl), beat heavy cream one high speed, with the remaining 1/4 cup sugar until medium-soft peaks appear. Fold the whipped cream into the egg mixture. Transfer to an air-tight storage container and let stand in refrigerator for at least several hours or up to a month (eggnog will mellow as it ages)
- When ready to use, give it a stir, pour into serving glasses, sprinkle with nutmeg and enjoy.
User Reviews
Overall Rating
5
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