Homemade is usually better, and eggnog is no exception – you’ll think twice before going back to the store-bought stuff after trying this! Not only is it delicious, but it’s easy, too. From start to finish was less than half an hour, 15 minutes of which were downtime while the mixture was chilling in the freezer. Once it’s done you’ve got carte blanche to wrap yourself in a robe, settle in in front of a roaring fire, and contemplate which holiday movies will warm your cockles most (I’m partial to Nightmare Before Christmas, myself, but I’m not anti the argument that Die Hard qualifies as a Christmas movie).
I got the recipe from Alton Brown and modified it to make it a little less rich. He also gives you the option to make an entirely uncooked version, which drops the total time down to 15 minutes. I went with cooked, though, since mentally a beverage made from cooked eggs is more enticing than a mug of raw egg eggnog (though I’m sure both are equally tasty!).
This recipe only makes about four mugs worth of eggnog, so if you’re like me and you have a holiday party coming up, you can multiply all the ingredients to make a larger batch to share. It’s also customizable in terms of booze – you can leave it out entirely, put in what’s listed below (which gives you a hint of boozy flavor), or add in more to amp it up and get real toasty. I personally prefer the taste of spiced rum to bourbon in eggnog, but we didn’t have any on hand so I went with Bulleit Rye from my husband’s stash.
Yield: 4 large servings Total Time: <30 minutes
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 2.5 cups skim (2%) milk
- 1/2 cup heavy cream
- 3 ounces bourbon or spiced rum (optional)
- 1 teaspoon freshly grated nutmeg
- 4 egg whites