Happy December friends! I can’t believe the holiday season is here again. It seems like we were just ringing in the new year. It’s even harder to get into the holiday spirit here in San Francisco where the weather is the same year round!
In order to get us in the holiday spirit, I whipped up a batch of this homemade eggnog. There really isn’t a substitute for making your own eggnog. This stuff is so superior to the stuff you find at the supermarket. The addition of egg whites in this recipe makes it light and foamy, almost like a cappuccino. Top it with some fresh nutmeg and you have one of my favorite holiday cocktails!
A few notes about this recipe: This eggnog recipe can easily be made virgin by leaving out the rum and brandy. Also, you may have noticed that the recipe calls for raw eggs. To reduce the risk of germs, use fresh eggs and make sure you wash the egg shells gently with warm soap and water as this is where the germs come from.Print
Homemade Eggnog Recipe
Makes about 2 quarts
- Yield: 12-14 1x
- 8 large eggs, at room temp
- 1/4 c. packed dark brown sugar
- Pinch salt
- 2 c. heavy cream
- 2 c. whole milk
- 1 c. brandy (optional)
- 1 c. dark rum (optional)
- 1 T vanilla
- 1 c. granulated sugar
- Freshly grated nutmeg
- Wash the shells of the eggs gently with warm soap and water to remove bacteria and separate yolks and whites.
- Whisk egg yolks, brown sugar and salt until thickened and pale brown in color, 2 to 3 minutes. Whisk in the cream and milk, then the alcohol (if using) and vanilla.
- Whip egg whites in a large clean bowl using an electric mixer on medium speed until soft peaks form, about 2 minutes. Gradually add sugar and continue whipping until firm, glossy peaks form, about 1 minute longer.
- Fold in egg whites with a rubber spatula transfer to a punch bowl or ladle portions into cups. Sprinkle with freshly grated nutmeg and serve.
Adapted from NPR