RECIPE: Homemade Eggnog

Eggnog is remarkably easy to make at home, and makes a great gift. This particular recipe is a touch lighter than your standard fare, and cooks the eggs to a safe temperature, so you can confidently gift the mixture to your friends and neighbors. Swapping the more traditional heavy cream out for half and half makes a world of difference, and whipping the egg yolks and sugar in a stand mixer to create that light and frothy texture means no raw egg whites needed at the end. A final (optional) touch – a hearty splash of bourbon – bounces off the sweetness and gives a pleasant, balanced treat perfect for your next holiday party, or homemade gift.

INGREDIENTS

12 Egg yolks

1 ½ cups white sugar

4 ½ Cups whole milk

1 ½ Cups Half and half

1 Cup Bourbon

2 teaspoons nutmeg (plus grated nutmeg for garnish)

1 ½ teaspoons vanilla extract

Ice (enough to fill a bowl)

INSTRUCTIONS

Makes about 7 cups, easily doubled

Make today, enjoy immediately

Using a stand mixer fitted with a whisk, whip egg yolk on medium-high speed until thickened and pale, 2 or 3 minutes. Gradually add 1 ½ cups of sugar and whip until mixture is thickened and sugar is completely incorporated, about 2 minutes, pausing to scrape down bowl as needed. When mixture is fully incorporated, you’ll have a silky ribbon that disappears into itself. Set aside. It’s time for the milk. 

Bring milk and half and half to a bare simmer in a large saucepan over medium heat, whisking often, until bubbles begin to appear around edges of pan; transfer to a large measuring cup. You’ll be adding this back to the mixer. 

Turn mixer to medium-low speed and gradually add hot milk mixture to whipped egg yolks until combined, about 2 minutes. Pause to scrape the bowl to ensure you have everything in the mix, run it again for a few seconds, and then return mixture back to saucepan and cook over medium heat, whisking constantly, until mixture registers 160F, 1 to 2 minutes. 

Note: Some eggnog recipes have raw egg yolks in the custard or raw, whipped egg whites added to the mix after. This recipe has neither, we are cooking the eggs to 160F which is the FDA’s minimum temperature for cooked eggs. 

Once the mixture hits 160F, remove from heat and add mixture into a large bowl or container. Stir in bourbon, 2 teaspoons nutmeg, and 1 ½ teaspoons vanilla. 

Fill a large bowl or container with ice and set a second large bowl on top. Transfer eggnog to the prepared bowl and let cool over the ice bath until lukewarm, about 10 minutes. Transfer to the refrigerator and keep until well chilled, about 1 ½ hours. To serve, sprinkle grated nutmeg to taste over individual glasses. Eggnog can be refrigerated for up to one week.