Eggnog is readily available during the holidays at HEB and other grocers in Texas. But if you’ve never had the pleasure of tasting home made eggnog – I challenge you to try this recipe. It’s fresh, light and of course you can control the ingredients.
My grandmother always pulled her stand mixer out for the holidays to make homemade eggnog. Of course she had a jersey cow and lots of chickens, so the freshness was unequaled. When she poured the creamy white mixture into a pretty glass, she poured a “party”!
My German friend, Irina, shared this drink with us and I was hooked! By preparing the recipe ahead of time and giving the flavors several days to meld together, you’ll create a party for your mouth!
Served in martini glasses, this eggnog can also stand alone as desert!
Eggnog Elevated
Ingredients
- 6 medium medium free range fresh eggs
- 6 1/2 ounces white sugar (caster if you can find it)
- 18 fl ounces whole milk
- 14 fl ounces whole cream
- 14 fl ounces ounces rum or bourbon
- Freshly grated nutmeg to taste
Instructions
Approximately a week prior to serving:
- Whisk the egg yolks in a bowl with 3 1/2 ounces sugar until mixture is pale yellow and thick. (Best to use hand mixer)
- Stir in the milk, double cream, and liquor. You may add a little nutmeg at this point as well.
- Store the mixture in glass jars for up to 2 weeks. (The liquor keeps it from spoiling)
- Place egg whites in container and freeze until ready to serve.
When ready to serve:
- When ready to serve, defrost egg whites and pour into a clean metal or glass bowl. Whisk until foamy and opaque. Whisk in remainder of sugar until soft peaks form.
- Pour the stored eggnog into a large bowl and fold in the egg whites until combined.
- Ladle into glass tumblers and serve with a little freshly grated nutmeg.
Notes