Died and gone to Heaven: This eggnog tops all other ‘nogs

Growing up I really loved eggnog (and still do). It was always such a great after dinner treat in the darkness of December, and it meant that it was the Christmas season! I loved how festive eggnog would make me feel. It’s associated with a lot of my Christmas memories like decorating the Christmas tree, warming up after epic snowball fights, and sitting by the fire with all of my cousins.

As an adult, I still buy eggnog every season, but this year we went into our test kitchen and made our own and I don’t think I’ll be getting store bought eggnog again! The amazing, epic eggnog recipe below turned out so well and you need to make it! This is a really thick and creamy version of eggnog that goes really well on some ice with rum. It also works well as a stand alone drink, as long as you’re ready for how thick it is.

I can’t wait until the Christmas season is in full swing, as I’ll be bringing this eggnog to every party I go to. Yep, I’m going to be the girl with my homemade eggnog that I’ll be sharing with everyone, served in these Coupe Puddifoot glasses… and I anticipate that I’ll make a lot of new friends.

I was curious what the ingredients were in store bought eggnog, and these are the ingredients I found: Grade A Milk and Cream, HFCS, Egg Yolks, Sugar, Nonfat Milk, Natural and Artificial Flavors, Spices, Carrageenan, Annatto (Color) and Turmeric (Color).

This list of ingredients seems a little long, and has made me think twice about buying it from the store, especially when I can make it for my friends and family relatively easy with a few good, wholesome ingredients.

If you give this a recipe a go (which you should), let us know on our Facebook page how it turned out!

Print Recipe
Homemade Eggnog
Course Drink
Servings
Ingredients
Course Drink
Servings
Ingredients
Instructions
  1. In a medium pot, whisk together the egg yolks, sugar, salt, and milk.
  2. Place pot over medium-low heat and cook, stirring or whisking constantly until the mixture thickens slightly to the texture of heavy cream. This should take about 10 minutes.
  3. Strain the mixture through a sieve into a shallow metal bowl and let it cool, stirring occasionally.
  4. Add the vanilla and nutmeg, and pour the mixture into a jar or container with a lid.
  5. Place in the refridgerator to chill thoroughly.
  6. Meanwhile, using an electric beater, or a balloon whisk, whip whipping cream until soft peaks form and stir into the chilled egg mixture.
  7. Pour over ice to serve, and add some rum if you want!
Recipe Notes

This recipe is thanks to Chef Heidi Fink.


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