Homemade Eggnog

Now I never really thought about making homemade eggnog. Growing up we always had store bought eggnog every single holiday. My mom would just grater fresh nutmeg into it. And of course I’m usually the first person to finish off all the eggnog. The creamy light milky taste with nutmeg scent makes it feel like the holidays on any day after a sip. And for that reason eggnog sure didn’t last long in our home. Perhaps, three days tops😊.

As I became older locating a jug of eggnog seemingly became harder. Even around the holidays, it is pretty scarce on the supermarket refrigerator shelves. During a brief foodie conversation with a coworker, he asked me if I like eggnog. Elaborating on how he used to like making it, then inquired if I ever made homemade eggnog. Of course, from the first line upon reading, which should provide you with my response to him… lol. So now at this point after our conversation has ended, I’m left craving for a cold tall glass of eggnog. And so it became a no brainer to make my own homemade recipe. This way I can enjoy it all year around and share it with friends, family, and coworkers.

What is Eggnog?

A tasty liquid treat known as egg punch. When there is alcohol added to the egg punch it is then called egg milk punch. Cream, eggs, milk, and sugar are the ingredients it mainly consists of. Often with the addition of a highly concentrated liquor.

Origin of Eggnog

The known preparation of eggnog is date back to the 1700s. According to the National Library of Medicine,  this traditional drink was inspired by a concoction of warm curdled milk spiked with beer or wine along with spices. This concoction was a medieval British punch referred to as “posset.” There is usually a variation in the alcohol and spice choice according to region and culture. It is a drink that has impacted taste buds of those across the United States, Canada, and Europe. Very much so that it became a holiday tradition to drink during the months of October until January.

Ingredient Choice

Egg: Only the yolks are used.

Sugar: Granulated white is used to bring a sweeter taste to the drank.

Heavy whipping cream: Due to its fat content it adds a rich balance.

Milk: It adds a certain level of creaminess.

Sea salt: Fine texture dissolves quicker and lowers the level of sweetness.

Fresh grated nutmeg: The spice allow for a more aromatic drink. It also add to the cheery holiday feeling.

Pure vanilla extract: Using this ingredient enhance the flavor so the drink doesn’t taste eggy.

Raw verse Not Raw

There are recipes that call for raw eggs. In this process there is no cooking of the eggs. The egg yolks and white are separated. The egg white are beaten until they are fluffy as air. Once all ingredients are combined the egg whites are folded in towards the end into eggnog. The eggs used in store bought eggnog are pasteurized. Using pasteurized eggs will help reduce your chance of becoming ill from salmonella. The other upside you don’t have to heat them.

If you choose to go with unpasteurized eggs, eggs inside shell, then best to heat them. Making sure to bring liquid containing eggs to a minimum temperature of 160 degrees Fahrenheit (71 degree Celsius). A candy thermometer or food grade instant thermometer can be used to be accurate. According to FoodSafety.gov, this would be the safest in killing food borne bacteria.

Tips

• Do not discard egg whites. Reserve whites to make an egg white omelet.
• Keeping the heat low-medium reduces the chances of the milk and cream scorching.
• Tempering eggs: Pouring hot mixture into eggs slowly raises its temperature to that of the hot cream without scrambling them.
• Straining the eggnog right before cooling allow for any curdles of eggs to be removed. The end result is a smoother, silkier texture.
• When using a candy thermometer it can be perched on the inside of the pot. The bulb of the thermometer goes down far enough without touching the bottom of the pot. At least you don’t have to hold it. Reading the number may be a little difficult for some. When using a food grade instant thermometer, you do have to hold your hand over the pot with tip in the liquid. The heat may be a little too much for some, be sure to use a mitten when doing so.
• If you do not want to make multiple batches (example, children and adult version) spike the individual glasses. Just make sure to label them so no one is left guessing which is spiked.

Liquor Added

This recipe is alcohol free. Frankly, I never drank eggnog with added alcohol. There have been suggestions that I’ve come across that would be good spirits to introduce into your eggnog. Hey, who says you can’t turn it into an adult drink? High concentrated spirits  are recommended since it brings balance to the richness and sweetness of this drink.

• Bourbon
• Brandy
• Rum
• Whiskey

Storing

Place homemade eggnog in the refrigerator at 41 degrees or below. It can be held for 7 days for the best taste.

Don’t miss out on making your own homemade eggnog. You might just surprise yourself on your eggnog making skills, while doing everything with ease. And who wouldn’t want to enjoy a tasty seasonal treat that can be experienced all year around? Upside is most of the recipe list are common ingredients in many household refrigerator or pantry.