Traditionally homemade Eggnog was a drink mixed to toast the holidays by the upper class in England…
Refrigeration hadn’t been invented yet, so those who could afford milk, spices, eggs and brandy would put them to good use rather than allow them to spoil.
Back in those days, the spices and brandy helped people to warm up a little against the cold, which is why eggnog became associated with the winter season. These days, there’s no reason why you can’t enjoy homemade eggnog at any time of the year.
We have four recipes for eggnog, the first is an old traditional recipe and tastes much like an enriched, thick milkshake.
We’ve also supplied some home made eggnog variations for you as well in case you’d like to experiment with different tastes and textures.
Traditional Homemade Eggnog Recipe
Ingreadients – Serves 4
- 6 eggs, (separated)
- 3 cups whole milk
- 1 cup heavy thickened cream
- 1 cup brandy or bourbon
- 1/2 cups superfine sugar
- 1 1/2 tsp ground nutmeg( plus 1/2 tsp for dusting )
- Separate the egg yolks and put them into a large bowl. You will be needing an electric mixer or electric whisk to beat the egg yolks until they turn light and fluffy.
- Slowly add the sugar, continuing to beat the mixture until it thickens.
- When the sugar is added. Switch to using a wooden spoon or spatula and slowly stir in the brandy a little at a time, then cover the mixture with plastic wrap or a lid and leave in the fridge to chill for at least 3 or 4 hours.
- About 30 minutes or so before serving, stir the milk into the yolk mixture along with the 1 1/2 tsp of ground nutmeg.
- Whip up the whipping cream in a clean bowl until it begins to form soft peaks.
- In another bowl, beat the egg whites until they also begin to form soft peaks.
- Use a spatula to fold the egg whites gently through the chilled egg yolk mixture and then add the cream to it in the same way. Adding the cream and egg whites at this stage lightens the eggnog perfectly.
- Ladle the eggnog into glasses and top with a sprinkle of freshly grated nutmeg.
Easy Eggnog Recipe
This easy eggnog is quick and easy and is a little thinner than many of the thick, traditional varieties. If you don’t like the idea of separating eggs or if you’re short on time then this recipe is perfect.
- 4 eggs
- 5 tablespoons sugar
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 4 cups milk
- 2 tablespoons brandy
- Whisk the eggs and sugar together in a large bowl until the sugar is dissolved.
- Whisk in the vanilla extract, half of the nutmeg, milk and brandy.
- Cover the bowl with plastic wrap and chill.
- When you’re ready to serve, pour the eggnog into glasses and sprinkle a little nutmeg across the top to serve.
Party Eggnog Recipe
This homemade eggnog recipe has a real kick, so it’s perfect for those holiday parties! You’ll love this rich, creamy version of a classic recipe. Remember, this is a potent party recipe, so it’s designed to make enough for around 30 serves.
- 9 eggs
- 2 1/2 cups sugar
- 1 1/2 cups rum
- 1 1/2 cups brandy
- 1/2 cup bourbon
- 10 cups heavy cream
- 2 tablespoons grated nutmeg
- 2 teaspoons vanilla extract
- 2 cups softened vanilla ice cream
- Separate the egg yolks and place them in a large bowl. Use and electric beater or whisk and beat the egg yolks until they’re light and fluffy. Slowly beat in the sugar and continue beating until the mixture thickens.
- Reduce the beater speed to low and slowly add the rum, brandy and bourbon. Mix in the alcohol well. Switch to a spoon or spatula and blend in the heavy cream and half the nutmeg.
- In a separate bowl, whip the egg whites until they begin to form soft peaks. Using your spatula, fold the egg whites into the egg yolk mixture and mix together well.
- Cover the bowl with plastic wrap and leave in the fridge to chill overnight.
- Immediately before you’re ready to serve your homemade eggnog, soften 2 cups of vanilla ice cream. Add it to the eggnog mixture and blend together with a hand-whisk. Pour your eggnog into a punch bowl and sprinkle the remaining nutmeg over the top to serve.
Cooked Eggnog Recipe
Probably my favourite homemade eggnog recipe, this one is outstanding!
- 4 eggs separated
- 1/3 cup, plus 1 tablespoon of sugar
- 1 pint whole milk
- 1 cup heavy thickened cream
- 3 oz brandy or bourbon
- 1 teaspoon ground nutmeg (plus a little for sprinkling)
- Separate the egg yolks and put them into a large bowl. You’ll need an electric mixer or electric whisk to beat the egg yolks until they turn light and fluffy. Slowly add the sugar, continuing to beat the mixture until dissolved.
- Place the milk, cream and nutmeg into a saucepan and bring them up to boiling point stirring occasionally.
- As soon as the mixture begins to boil remove it from the heat and gradually add it into the egg York mixture before returning it all back to the saucepan and reheat it to around (160 degrees F).
- Remove from the heat once again and stir in the brandy or bourbon. Transfer the mixture into a good sized bowl, and place in the refrigerator to chill.
- In a fresh bowl beat the egg whites with a mixer until they form soft peaks.
Whilst the mixer is still running gradually add the 1 tablespoon of sugar and continue to beat until stiff peaks have begun to form.
- Finally whisk the egg whites into the chilled mixture before ladling the eggnog into glasses and toping with a sprinkle of nutmeg.