Experience the cozy charm of the holiday season with our homemade Eggnog, a simple yet delightful spin on the classic favorite. This easy recipe brings together quality egg yolks and sugar for a smooth and light base
Share
Ingredients
5 large egg yolks
1/2 cup coconut or raw cane sugar (use swerve to make sugar-free)
2 1/2 cups whole milk
1 cup heavy cream
1 tbsp vanilla paste or extract
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
A pinch of sea salt
whipped cream, for garnish
ground nutmeg, for garnish
cinnamon sticks (optional)
Servings4-6
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
How To Make It
Start by separating the egg yolks from the whites; you won't need the egg whites for this recipe. In a large mixing bowl, beat the egg yolks and granulated sugar until the mixture becomes thick, smooth, and light in color.
In a pot, pour in the whole milk and heavy cream. Heat it until it's just steaming, being careful not to let it simmer.
Ladle the warm milk into the egg and sugar mixture, one ladle at a time, while whisking continuously to prevent curdling. After adding about three ladles, pour the mixture back into the pot and stir. Slowly heat it up to 170-175 degrees.
Stir in the vanilla extract, ground nutmeg, ground cinnamon, and a pinch of salt. These spices will give your eggnog that classic holiday flavor. Place the pot in an ice bath to help it cool down to room temperature.
Refrigerate your non-alcoholic eggnog for at least 5 hours before serving to allow the flavors to meld. You can leave it in the fridge longer if you prefer it very cold.
Pour the eggnog into glasses, top with a dollop of whipped cream, a sprinkle of ground nutmeg, and add a cinnamon stick for a festive touch if you like.
