It’s surprisingly easy to make eggnog from scratch! Add some festive flavour with one of the variations listed below and put your stamp on a classic.
See the “Saturday Morning Chef” segment on Global with BC egg farmer Hester Mulder making eggnog and eggnog bread pudding here!
- 6 eggs
- 1/3 cup (75 mL) liquid honey or sugar
- 1/8 tsp (0.5 mL) salt
- 4 cups (1 L) whole milk, divided
- 1 tbsp (15 mL) vanilla extract
- Optional flavourings (see Notes)
- Whisk eggs, honey or sugar and salt in large saucepan. Gradually add 2 cups (500 mL) milk. Cook gently over medium-low heat stirring continuously until mixture coats back of spoon, 12 to 15 minutes. (Do not let mixture boil.)
- Pour into large heatproof bowl; stir in remaining milk and vanilla. Place bowl in ice water, stirring frequently, until mixture is cool, about 15 minutes. Cover and refrigerate for at least 3 hours.
- When ready to serve, whisk in flavouring, if desired.
Eggnog may be covered and stored in the refrigerator for several days. To serve, keep bowl of eggnog on ice and serve within two hours.
For creamy eggnog, fold in 2 cups (500 mL) whipped cream or whipped topping.
Try adding these flavouring suggestions to prepared, cooled eggnog:
- Stir in 1/2 to 1 cup (125 to 250 mL) rum or brandy or a combination of both.
- Stir in 1-1/2 tsp (7 mL) instant coffee granules dissolved in 1 tbsp (15 mL) hot water or 1 to 2 tsp (5 to 10 mL) rum extract.
- Stir in 2 cups (500 mL) softened vanilla ice cream and blend with whisk or mixer.
- Replace half of the milk with Amaretto, French Vanilla or Irish Cream flavoured dairy blend for coffee.
Recipe courtesy of Eggs.ca.