How To Make Homemade Eggnog | Christmas Recipe
The creamy Christmas classic is much easier to make at home then you might think. With a rich history to match a rich flavour, it's well worth giving a try!
Traditional homemade eggnog perfect for the festive season and beyond!
Nothing quite beats a good o’glass of eggnog around Christmas. Don’t get me wrong, mulled wine comes pretty damn close though. Every year I go through bottle after bottle of mulled wine, I just can’t get enough! Eggnog however, I only ever do one batch which I make closer to Christmas day, almost like a tradition.
What I find is that even though eggnog is massively popular, and most people know what it is, not that many people have actually tried it. Seems to be more popular in American than elsewhere in the world.
So we’re going to change that. Because this deliciously boozy and creamy festive treat deserved to be enjoyed by the masses.
What is Eggnog?
Eggnog is a creamy beverage that can be served hot or cold - alcoholic or not and belongs to the Milk Punch family of drinks. These milk punches are types of drinks that well, involve batching up and with the use of milk.
I’ve previously spoke about a different type of milk punch which you can find here. That technique uses milk to clarify cocktails and give them a silky mouth-feel. With eggnog we are somewhat at the other end of scale where eggs are used to create a creaminess.
A brief eggnog history lesson
Eggnog is one of them “love it or hate it” types of drinks because of its distinct boozy egg yolk taste, there's no in-between.
The origins of eggnog are murky, although most people agree it originated from early medieval Britain. By the 13th century, monks in Britain were known to drink a cocktail of sorts with eggs and figs. This was called a posset. milk, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health.
The name, much like the history of the drink, is also murky. Some say that eggnog comes from an Old English word for strong beer. Some say it came from noggin, a word for a small cup. Others say the name came from Colonial America where colonists referred to thick drinks as Grogs and eggnog as egg-and-grog.
Once American colonists got a hold of it they switched out the ale and sherry originally used for rum because rum was cheaper.
At the time, this drink was traditionally served warm. Because of that it was mainly drunk around Christmas time and although its now more popular served cold, it still has that Christmas association.
In conclusion, eggnog is a piece of history worth trying at least once. Even if you hate it at least you will know and have the pleasure of saying you’ve tried it.
Eggy drinks?
Anytime eggs are mentioned in drinks the same questions always start to appear, do the eggs cook? does it taste eggy? and is it safe?
All of which are understandable questions and concerns! So let’s delve into the answers.
1) Do the eggs cook
Not exactly. You temper them. Which basically means we are pouring hot liquid into whisked egg yolks to slowly raise the temperature. This means you’re eggs don’t cook fully and scramble. Allowing for a smooth mix.
2) Does it taste eggy?
Once again, not exactly. Because we have tempered the eggs and not cooked them. It means you don’t get that classic scrambled egg flavour. The yolk definitely imparts flavour into our eggnog but its not something I would consider as an “Eggy taste”
More of a somewhat velvety taste if that makes sense? What I’m trying to say is yes. Adding the egg yolk adds flavour but no it’s not what you would consider an eggy flavour.
It’s hard to explain you’ll just have to try it and you will understand what I mean.
3) Is it safe?
Great question, done properly its perfectly safe. Eggs must be cooked to 160 degrees F to kill bacteria so by heating the milk up and slowly pouring it into the egg mixture that should do the trick.
Any alcohol we add will also go towards killing that pesky bacteria. On top of that, the safeness-factor is vastly increased when you buy your eggs from a reliable source and use them fresh.
However, when dealing with raw eggs there is always a worry of safeness. If you’re unsure even the slightest bit about your eggs then don’t do it. Or if you’re worried just try making a variation where you don’t use eggs. Take out the eggs in the recipe and play around with the amounts for a delicious no-egg Christmas milk punch variation.
Homemade Eggnog
Ingredients
Instructions
- In a pan, on a low/medium heat, heat up the milk, cinnamon sticks, half the nutmeg, the cloves and star anise.
- Meanwhile, whilst the mixture is heating up, In a bowl, Whisk together the egg yolks and sugar until fluffy consistency.
- After the milk mixture has been on the heat for 5 minutes. Slowly pure it into the yolk mix whilst stirring.
- Add 2 teaspoons of vanilla extract.
- Continue stirring. Once fully mixed together, Strain out the spices then add the rest of the nutmeg grated over the top, Single cream, Brandy and Rum. Stir once more and refrigerate for 24 hours.
- Ladle into glasses, garnish with a grating of nutmeg.
Notes
Variations: Try swapping the spirits about to switch things up. You could go for an all rum recipe, all brandy, or even swap them both for whisky.
For a full breakdown of the method with photos, keep on scrolling.
Nutrition Facts
Calories
486.29Fat
23.78Sat. Fat
13.43Carbs
63.92Fiber
0.96Net carbs
62.94Sugar
60.24Protein
4.33Sodium
30.72Cholesterol
261.02The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Homemade eggnog step by step instructions with photos
1) In a pan, on a low/medium heat, heat up the milk, cinnamon sticks, half the nutmeg, the cloves and star anise.
Meanwhile, whilst the mixture is heating up, In a bowl, Whisk together the egg yolks and sugar until fluffy consistency.
2) After the milk mixture has been on the heat for 5 minutes. Slowly pure it into the yolk mix whilst stirring and add 2 tsp of vanilla extract.
3) Continue stirring. Once fully mixed together, Strain out the spices then add the rest of the nutmeg grated over the top, Single cream, Brandy and Rum. Stir once more and refrigerate for 24 hours.
4) Ladle into glasses, garnish with a grating of nutmeg
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Hi, I’m Cameron, guv’nor of Smartblend. If you liked this then you’re in luck, I have a bunch more recipes like it. I share only vegetarian and pescatarian food recipes, cocktails, and drink guides with a sprinkling of wellness and mindful drinking. If that sounds like you, then stick around!
