Homemade Eggnog (Spiked or Not)
Skip the store-bought stuff and instead made your own Homemade Eggnog! I've included instructions for spiking it and for leaving it virgin. Happy Holidays! Adapted from The Chew.
Servings: 16 servings
Calories: 244kcal
Ingredients
- 8 eggs separated
- ⅓ cup sugar
- ½ teaspoon salt
- 4 cups whole milk
- 2 cups heavy whipping cream
- 1 teaspoon freshly grated nutmeg plus more for garnish
- 1 teaspoon vanilla extract
- 1 cup bourbon optional
- ½ cup amaretto optional
Instructions
- Whisk together the egg yolks, sugar, and salt until smooth and light in color.
- Add in the whole milk, whipping cream, nutmeg, vanilla, bourbon, and amaretto (if using). Whisk until smooth.
- In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip the egg whites until soft peaks form—about four minutes.
- Fold the whipped egg whites into the cream mixture until smooth.
- Chill until cold, then serve with more freshly grated nutmeg on top.
Video
Notes
Raw eggs weird you out? Just make the eggnog as written (leaving out the alcohol), and then heat over very low heat until the mixture reaches 140° F (the temp eggs are pasteurized at). Cook at this temperature for three minutes. Watch it carefully! You don't want the eggs to cook. Chill immediately.
If you want to spike a single cup of eggnog, mix four ounces of eggnog with a half ounce each of bourbon and amaretto.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 10g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 136mg | Potassium: 154mg | Fiber: 0.03g | Sugar: 10g | Vitamin A: 655IU | Vitamin C: 0.2mg | Calcium: 107mg | Iron: 0.4mg
