Personally, I’ve never been a fan of eggnog. I think it has everything to do with glugging down raw eggs as a form of enjoyment. Our 14 year old, however, loves the stuff. He can’t get enough. He can’t get enough of the cartons of sugary, yellow food dye saturated beverage that tries to pass itself off as eggnog. Ever heard this one? I was reminded of it when eggnog came up this year:
“There’s only one thing I hate more than lying, skim milk, which is water that’s lying about being milk.” – Ron Swanson Tweet This
So, Brandon and I teamed up to make our first annual batch of homemade eggnog. I’ll share the recipe we ended up using, with a few upgrades and tweaks. Needless to say, based on the quote above, it had a lot of whole milk and cream. It was crazy good, even for someone who usually doesn’t like eggnog. At the bottom of the post, you’ll find a list of the handful of recipes that were contenders in case you like the ingredients or method of any one of them better!
BRANDON’S HOLIDAY EGGNOG
(based on recipe by The Merry Thought – see below)
6 whole eggs (some prefer separating, but this is simpler and you don’t have to figure out what to do with a half dozen whites)
1/2 cup panela, sucanat or organic cane sugar
1/8 tsp pink himalayan sea salt
2 cups whole milk
2 1/2 cups whipping cream
1/2 tsp nutmeg
1 tbsp vanilla
2 egg whites
1. In a mixing bowl combine the 6 eggs, sugar, and salt and mix well.
2. Gently heat the milk, 2 cups of the whipping cream, and nutmeg over low heat.
3. Very slowly add about 1 cup of the heated mixture into the egg mixture, in a slow, thin stream, whisking to incorporate so that the eggs don’t scramble.
4. Pour the egg mixture into the heated cream mixture. Again, whisk as you go to help prevent lumps, until the mixture thickens, which should be about 5 minutes.
5. Remove from heat. Strain through a mesh sieve into a tupperware or pyrex dish that has a lid. Cool.
6. While the mixture cools, beat the egg whites to soft peaks and also beat the whipping cream to soft peaks in a separate bowl.
7. Add the vanilla and 1/4 tsp of nutmeg and incorporate.
8. Fold in the egg whites and whipping cream.
9. Add up to 1/4 cup maple syrup to taste if it isn’t sweet enough as is (we were competing with store bought eggnog for a teen, so ours was fairly sweet!)
10. Cover and chill in the fridge for a couple hours or over night. Mix again before serving.
For more tips on eating well affordably, check out this post: Fitting Real Foods into the Budget – tips from myself on eating REAL food on a budget and links to some of my favourite posts on this topic.
For time and sanity saving menu planning help, grab our Tiny Peasant Menu Planners & Resources!