Traditional Eggnog

Ah, eggnog—the quintessential holiday drink that brings all the cozy, festive vibes. Whether you're curled up by the fire, wrapping gifts, or hosting a dinner party, there’s something magical about this creamy, spiced beverage. But let’s be real—there are two kinds of eggnog lovers out there: the "quick and easy" crowd, who want a delicious, kid-friendly sip without too much fuss, and the "gourmet" crowd, who treat eggnog like a holiday masterpiece, carefully crafting each ingredient for that rich, decadent experience.

So, I’ve got you covered with two very different recipes! One is your go-to, no-stress version that will have the little ones (and the non-drinkers) smiling with delight. The other? Well, it’s a more luxurious, “treat yourself” recipe that’s packed with top-shelf ingredients and a touch of sophistication. Let’s dive in—whether you’re looking to keep it simple or go all out, I’ve got just the eggnog you need this season!

Quick & Easy Homemade Eggnog

Source: https://tastesbetterfromscratch.com/homemade-eggnog/

Ingredients:

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 cup heavy whipping cream
• 2 cups milk
• 1/2 teaspoon ground nutmeg
• pinch of salt
• 1/4 teaspoon vanilla extract
• ground cinnamon, for topping
• alcohol optional, see note

Instructions

1. Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
2. In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer. 
3. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. 
4. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 
5. Whisk constantly for a minute or so, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
6. Remove from heat and stir in the vanilla, and alcohol*, if using.
7. Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. 
8. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
9. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
10. Store homemade eggnog in the fridge for up to one week. 

Notes:

Alcohol: If you want to add alcohol to your eggnog, start with 1/4 cup brandy, bourbon, rum or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired. 

Yield: about 4 cups

Personal Note: This is such an easy, quick and straightforward eggnog recipe!  Great for last-minute guests or a quick treat after dinner!

Traditional Eggnog

From: ‘The Spirited Kitchen’ by: Carmen Spagnola. Pg. 66

Makes 3 Quarts

4 egg yolks

¾ cup maple syrup or granulated sugar

¾ cup white or amber rum

¾ cup Grand Marnier

1/3 cup cognac or brandy

Zest of 1 large orange

1 vanilla bean

4 cups milk

4 egg whites

2 1/4 cups heavy. Cream

Freshly grated nutmeg

Twist of orange zest for serving

At least 3 hours prior to serving, beat the egg yolks and maple syrup with an electric mixer until very smooth and light in color.  With the mixer on low, add the alcohols and orange zest.  Cover and chill at least 2 hours or up to 2 weeks.  At least 2 hours before serving, split the vanilla bean and scrape it into the mild.  Drop the bean pod into the milk and chill until the next step.  (Don’t leave the bean pod in the milk more than 30 minutes or so, or it will start to add bitterness.)

Beat the egg whites until stiff.  In a separate bowl, whip the heavy cream to a soft peak stage.  Take the egg yolk mixture and the vanilla milk out of the fridge and remove the vanilla bean pod.  Slowly whisk the milk into the egg yolk mixture until thoroughly blended and smooth.  Fold in the whipped cream until only almond-sized lumps remain. Finally, fold in the egg yolks until the mixture is smooth.  Serve with freshly grated nutmeg and a twist of orange zest.

Personal Notes: This is such a decadent recipe but it takes a little planning.  I let the egg yolk, maple syrup, alcohol, and orange zest chill overnight.  I did not have an electric mixer but used mason jars to beat the egg whites stiff and whip the cream.  Worked great!  This is most definitely a keeper of a recipe!