Homemade eggnog is so easy, delicious, and nourishing to the body when it is made in your own kitchen. It is the perfect Christmastime cup of cheer sprinkled with a dusting of nutmeg.
It’s beginning to look a lot like Christmas. I don’t know about you but Christmas is the perfect time to cozy up with a cup of homemade eggnog and a good Christmas flick. Eggnog is that once-a-year treat that is like melted ice cream in a glass…with a sprinkle of nutmeg. Moreover, it has been a tradition in my family all my life, but as I became more aware of what was in the foods we ate, I started looking for ways to make this holiday tradition in my own kitchen.
Commercial eggnog is loaded with high fructose corn syrup, thickeners, like carrageenan, and who knows what else and why. This eggnog is clean and simple using only milk, cream, organic egg yolks, pure maple syrup, vanilla, a pinch of sea salt, and of course nutmeg. When it is heated on the stove, it thickens into a yummy custard-like base you would use for ice cream. In fact, I bet if you wanted to chill this baby down and stick it into an ice cream maker, you could have a festive bowl of frozen, creamy bliss perfect for Christmastime. So, do yourself a favor and try making your eggnog from scratch. You won’t go back to the storebought stuff when you realize how easy peasy it can be. Have yourself a Merry Little Christmas.
The best homemade eggnog EVER! What better way to watch your favorite holiday flick than with a glass of homemade egg nog topped with nutmeg and a cinnamon stick? You will never go back to store bought again.
- 6 organic, free-range egg YOLKS
- 1/3 cup pure maple syrup
- 2 cups whole milk
- 1 cup heavy cream
- pinch of sea salt
- 1/2 tsp fresh grated nutmeg
- 1 tsp. vanilla
- nutmeg & a cinnamon stick to garnish
Simmer milk and heavy cream in a pot over medium-low heat. Add a pinch of salt and 1/2 tsp nutmeg.
Whisk egg yolks and maple syrup in a small bowl until creamy.
Temper the egg mixture by adding 1 T of the hot milk at a time, whisking vigorously until the eggs are tempered.
Incorporate the eggs into the hot milk and whisk until smooth.
Simmer until slightly thickened.
Remove from heat and add in vanilla.
Chill in the refrigerator and serve cold sprinkled with nutmeg and a cinnamon stick.
If you like your eggnog sweeter, feel free to add more maple syrup.
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