Homemade Eggnog

Homemade eggnog stands out as a quintessential festive beverage, seamlessly woven into the fabric of holiday traditions, particularly in the USA. Originating from medieval Britain, where a warm, ale-infused concoction blended with eggs and spices was favoured during winter celebrations, this rich and creamy libation has evolved into the beloved modern-day treat we savour today.

Crafting homemade eggnog involves skillfully combining eggs, sugar, milk, cream, and a hint of nutmeg or cinnamon. Some enthusiasts enhance the experience by incorporating spirits like rum, brandy, or bourbon, imparting a delightful kick to the concoction. This personalized touch allows individuals to tailor the sweetness and alcohol content to their preferences, making eggnog a cherished part of holiday festivities.

Celebrated for its warmth and conviviality, eggnog has become synonymous with winter holidays, bringing families and friends together in joyous reunions. Fond memories often revolve around sipping a cup of homemade eggnog by the crackling fireplace, enveloped in the festive ambiance of laughter and holiday melodies.

While store-bought versions are readily available, homemade eggnog offers a personalized touch, allowing individuals to adjust the sweetness and alcohol content to their liking. The process of making eggnog involves carefully tempering eggs to create a smooth and velvety consistency, showcasing the skill and attention to detail required to perfect this traditional beverage.

Homemade Eggnog

Recipe by Julia

Servings

4

servings

Prep time

30

minutes

Total time

8

minutes

Ingredients

• 6 eggs, separated

• 3/4 cup (150g) sugar, divided

• 3 cups (750ml) milk

• 1/4 cup (63ml) bourbon

• 2 tbsp dark rum

• 1 cup (250ml) heavy/double cream

• 1/2 tsp freshly grated nutmeg

Directions

• Crack the egg yolks into a medium bowl set over a saucepan of simmering water. Add 1/4 cup plus 2 tablespoons (75g) of the sugar and whisk over low heat until pale yellow and thick, about 5 minutes.
• Whisk in the milk, bourbon and rum and then transfer to a large bowl.
• In a separate large bowl, whisk the egg whites with the remaining 1/4 cup plus 2 tablespoons (75g) of sugar until very soft peaks form.
• Stir the egg whites into the yolk mixture. In a medium bowl, beat the heavy cream until lightly thickened.
• Fold the whipped cream and nutmeg into the eggnog and chill thoroughly (preferably overnight). Give it a quick whisk before serving and sprinkle each glass with a little extra nutmeg.