Homemade Eggnog

Adapted from: Shauna Moon

Serves: 8

Prep time: 15 minutes
Rest time: overnight

Ingredients:

8 eggs, with egg whites and yolk separated

1 cup sugar

2 cups whipping cream

4 cups whole milk

1 tsp vanilla extract

nutmeg, to taste

This is the story of how I learned that homemade eggnog is with raw eggs and unpasteurised. So this is your warning. I do not endorse consuming any unpasteurised food. I love this recipe and have not been sick from it. I also purchase eggs from sources with reputable safety culture surrounding eggs and I use fresh, well-refrigerated eggs for this recipe. With this in mind, do your own research before deciding whether this recipe is right for you. 

I have always loved eggnog...never realising it could be homemade. I basked in the winter days when eggnog was available on store shelves. Some brands were spot on, others not so much. I loathed how many were filled with thickener agents and sugar galore. They were either too thick or too thin, too sweet (always), not enough spices, etc...

Then I met this recipe. And everything changed. It is so frothy and fresh, tasting like liquid vanilla ice cream. The warm nutmeg offsets the cold creaminess of the dairy-egg mix. 

Ingredients:
8 eggs, with egg whites and yolk separated

1 cup sugar

2 cups whipping cream

4 cups whole milk

1 tsp vanilla extract

nutmeg, to taste

Directions:
1. In a large bowl, beat the egg whites until frothy and then add the sugar. Beat until the whites become stiff and then set aside. 

2. In a separate large bowl, beat the egg yolks and then beat in the cream, milk, vanilla, and nutmeg. 

3. Fold the yolk mix into the whites until well incorporated. 

4. Store in the fridge overnight for best flavour. 

5. Remix the eggnog just before serving as the whites like to part from the rest of the drink. Top with nutmeg. Make it dirty with a little rum, you cheeky you.