Cocktails · Holiday Kitchen · Winter Holidays

Holiday Kitchen: Eggnog

Well, it’s that time of year again! Welcome to my very first holiday-related post!

I’ve had a request to post an Eggnog recipe from a fellow blogger, and since this is definitely my FAVORITE holiday treat, I jumped at the chance! It’s just not possible for me to get in the holiday spirit without a cup of sweet, boozy eggnog to warm my soul.

This is actually a fun little kitchen project the whole family can get into as well! Since this sinful concoction is just as good served virgin as it is mixed with a little adult holiday cheer, you can all have fun making this together, and enjoying it as a family, all you have to do is make sure you leave a little aside for the kids before you mix in the good stuff!

You may use Brandy, Rum, or Bourbon in your eggnog. All work very well. My favorite and personal suggestion is Brandy. This is also a great addition to your morning coffee!

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This recipe yields about 4 servings.

You will need:

  • 2 c. milk
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground clove
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. vanilla extract
  • large egg yolks
  • 1/2 c. granulated sugar
  • 1 c. heavy cream
  • brandy, bourbon or rum (optional)
  • cinnamon sticks (for garnish)

Directions:

  1. Combine milk, cinnamon, cloves, nutmeg, and vanilla in a small saucepan over low heat. Slowly bring mixture to a low boil.
  2. Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined. Make sure you exercise patience with this step. **If you do this too quickly, you will end up with egg curds in your eggnog. When I first did this, it took me a try or two before I got it right, don’t get upset if you screw up the first time!
  3. Return mixture to a saucepan and cook over medium heat until slightly thick (you can tell if the thickness is correct if it coats the back of a spoon nicely) but does not boil. (If using a candy thermometer, the mixture should reach 160º.)
  4. Remove from heat and stir in heavy cream and booze, if you plan on using it. (remember to leave a little aside for the kids)
  5. Refrigerate until chilled.
  6. When ready to serve, sprinkle with nutmeg and add a cinnamon stick for stirring

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There you have it! Holiday cheer for the whole family, from my kitchen (and bar) to yours! I hope you have fun making this, and even more fun drinking it!

Happy Holidays, and thanks for reading!

Holiday Kitchen (1)

 

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13 thoughts on “Holiday Kitchen: Eggnog

    1. Ha! I have my fair share of kitchen fails which I almost always make even worse by trying to fix them mid project. Always a good feeling when I finally throw up my hands and make a drink. ❤ I am sure they weren't THAT bad though. I mean, how bad can a MUFFIN really be?

      Liked by 1 person

    1. Be patient with it, tempering can be a bit difficult to master, but homemade eggnog is much better than the swill from the store so it’s worth it. Let me know how it works for you! Thanks for reading!

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    1. I really prefer homemade over store bought. It isn’t quite as thick, which I like, and it gives me the freedom to play around with spices and other flavorings and make it my own. I hope you love it! I would really like to hear how it works out for you if you try it! Thanks for reading! ❤

      Liked by 1 person

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