Raise a glass of delicious creamy eggnog this Christmas! This festive favourite is sure to bring some Christmas cheer to your home this year. And who needs shop-bought cartons when you can make your own homemade eggnog from scratch?
If you’re a little unnerved by the raw eggs in this recipe, you needn’t worry. The alcohol should preserve the eggnog, minimising any risks associated with raw egg consumption. To be cautious, use the freshest eggs you can find, and consume the eggnog as soon as it’s chilled enough to drink (at least 2 hours in the fridge).
Here’s our favourite homemade eggnog recipe for you to try.
Festive Eggnog Recipe
Makes 4 cups
Adapted from recipe at The Kitchn.
Ingredients:
4 eggs
85g granulated or caster sugar
250ml milk
125ml double cream
125ml brandy, cognac or rum
Freshly grated nutmeg, to serve (optional)
1. Separate the eggs into yolks and whites. The whites will be whipped up, so we recommend putting them in a large bowl! Refrigerate the whites for later.
2. Add the sugar to the yolks and whisk together (either by hand or with an electric whisk) until you have a light, creamy mixture.
3. Whisk in the milk, cream and alcohol. Cover and refrigerate for at least 2 hours.
4. When you’re almost ready to serve your eggnog, use an electric whisk (hand or stand – both are easier than manual whisking!) to whip the egg whites into stiff peaks.
5. Fold the egg whites into the yolk mixture carefully to give your eggnog a silky, frothy texture. Don’t overmix!
6. Serve your homemade eggnog in individual glasses and grate a little fresh nutmeg over the top. Voila! Simple homemade eggnog for a cosy Christmas celebration.
Want to make your eggnog last til New Year’s Eve and beyond? According to this recipe, you can also try aging your eggnog to give it a deeper flavour and texture. You’ll need to adapt the recipe (more alcohol means better preservation), so check out their top tips before you start.
Check out our sealable Le Parfait jars and tall glass bottles to help preserve your homemade eggnog for longer.