Christmas just wouldn't be Christmas without a glass of traditional Homemade Eggnog.
Holiday drinks like homemade eggnog can be served any time during the holiday season.
Now if you decide to spike your glass of eggnog with a little rum or whiskey who am I to judge?
I might be a little guilty of adding a little dark rum to a glass of my homemade eggnog.
Update: Congratulations to David Burnette from the Capital Bar & Grill for winning the 8th annual Nog-off for the second year in a row!
I made this delicious Eggnog recipe for a Cookie Exchange I hosted.
It was so good I had to share the recipe.
Original Recipe Source: David Burnette Capital Eggnog as seen in the December 2012 issue.
Delicious Homemade Eggnog recipe
When I saw this Eggnog recipe in the December issue of the Food Network Magazine I knew I had to make it for a couple of reasons.
I love eggnog and everyone knows homemade is better than store-bought. I have always wanted to make real homemade eggnog.
The recipe is for an award-winning eggnog. I am a food blogger and that's how we roll.
I tweaked the spices a bit. This recipe only called for nutmeg but I also like cinnamon in my eggnog so I added cinnamon and doubled the nutmeg.
I was not going to be mixing any liquor into my eggnog so it needed a little help in the spice department.
I read the Foodnetwork magazine article. And a few website posts raving about Bartender David Burnette from the Capital Bar & Grill who is the creator of this recipe.
He is also generous enough to share the recipe even after winning first place last year at the Historic Arkansas Museums Nog-off.
This years Nog-off is getting ready to start even as I type. I wish David good luck.
I will update this post on Monday after the winner is announced.
How To Make Homemade Eggnog
Ingredients
- 6 cups whole milk
- 2 cups heavy cream
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 12 large pasteurized egg yolks
- 2 cups sugar
Directions
- Heat the milk, heavy cream and nutmeg in a saucepan over medium heat, stirring occasionally until the milk is steaming, 5-10 minutes. Reduce heat and keep warm.
- Divide the egg yolks. Add yolks and sugar to a heavy saucepan and whisk until smooth.
- Turn heat on low and continually whisk the yolks and sugar until pale in color.
- Turn heat on low and while whisking heat the yolk mixture to 160'F.
- This takes between 15 and 25 minutes.
- Remove from heat.
- Temper the custard by whisking in a half cup of the warm milk.
- Do this about three times.
- Now pour the warm milk into the pot of custard, whisking to combine.
- Remove the pot from the heat and set aside to cool for at least 30 minutes.
- Pour the cooled eggnog into a large pitcher, cover and refrigerate at least 4 hours.
- Chilling overnight is best.
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Homemade Eggnog
Ingredients
- 6 cups whole milk
- 2 cups heavy cream
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 12 large pasteurized egg yolks
- 2 cups sugar
Instructions
- Heat the milk, heavy cream and nutmeg in a saucepan over medium heat, stirring occasionally until the milk is steaming, 5-10 minutes. Reduce heat and keep warm.
- Divide the egg yolks. Add yolks and sugar to a heavy sauce pan and whisk until smooth. Turn heat on low and continually whisk the yolks and sugar until pale in color. Turn heat on low and while whisking heat the yolk mixture to 160'F. This takes between 15 and 25 minutes. Remove from heat.
- Temper the custard by whisking in a half cup of the warm milk. Do this about three times. Now pour the warm milk into the pot of custard , whisking to combine.
- Remove the pot from the heat and set aside to cool for at least 30 minutes.
- Pour the cooled eggnog into a large pitcher, cover and refrigerate at least 4 hours. Chilling over night is best.
Notes
- Number of servings will depend on the size of each serving.
- Chilling overnight is best or even placing the pitch in the freezer 30 minutes before serving chills this eggnog perfectly.
