I've always loved egg nog. When I was a kid, we never had it very much, my parents always said it was too expensive. I am not sure why my mother never made it from scratch. I remember Mom coming home from the grocery store around Christmas time and taking that festive carton out of the bag. We would beg to have some, but we always had to wait until after dinner, when we would enjoy it together as a family.
I decided this year that I was going to make some egg nog from scratch. It really isn't very difficult. At first I tried it in the blender, but I think it made it too foamy. Stirring it together by hand is really the best way.
Feel free to adjust the spices up or down to your taste, or add a few of your own!
- 4 cups milk
- 4 whole cloves
- 1/2 teaspoon vanilla extract
- 12 egg yolks
- 1 1/3 cups sugar
- 2 1/2 cups light rum
- 4 cups light cream
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon nutmeg
- Combine egg yolks and sugar in a mixing bowl and set aside.
- In a saucepan over the lowest heat setting combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon. Let ingredients heat for 5 minutes.
- Remove the hot milk mixture from the stove and whisk slowly into the bowl of sugar and eggs.
- When thoroughly combined, pour mixture back into the saucepan over medium heat. Stir constantly until thickened, about 2 to 3 minutes. Do not boil.
- Strain out cloves and let cool for at least 20 minutes, then stir in rum, cream, 2 teaspoon vanilla, and nutmeg.
- Refrigerate overnight before serving.
Non- Alcoholic Egg Nog
- 12 large eggs
- 1-1/2 cups sugar
- 1/2 teaspoon salt
- 2 tablespoons vanilla extract
- 1 teaspoon ground nutmeg
- 8 cups whole milk, divided
- 2 cups heavy whipping cream
- Whisk together eggs, sugar and salt until combined. Pour into a large saucepan over low heat and put in a thermometer.
- Slowly pour in 4 cups milk, constantly stirring over low heat until the thermometer reads 160°, usually about 30 minutes. Do not let it boil.
- Immediately transfer the mixture to a large bowl and stir in vanilla, nutmeg and the other 4 cups of milk.
- Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath and keep stirring until the mixture is cool.
- Refrigerate, covered, until cold, at least 3 hours.
- Beat the heavy whipping cream with an electric mixer until you see soft peaks.
- Slowly add the cold mixture into the bowl and beat on lowest setting till well mixed. Do not overbeat!
- To serve, pour into cups and sprinkle nutmeg on top.
Personally I prefer my egg nog without alcohol, but that is because that is how we drank it growing up because my parents didn't drink. I love it extra spicy, so sometimes i put in extra nutmeg or all spice. Once in a while I even put in pumpkin pie spice, that gives it a really different taste, that is delicious. I have also made it with eggbeaters instead of eggs. I wish I could say it tasted the same, but it doesn't, but it is still pretty good. I also tried making it with skim milk and fat free cream, but we won't discuss how that tasted. Unfortunately, in order to have a truly delectable holiday treat, you have to expend a few calories.
When serving egg nog at holiday gatherings, I usually serve it with a cinnamon stick or peppermint stick and a small sprig of greenery. It makes it look so much more festive!
Hope your holidays are going great!