Eggnog is one of those wonderful delicious drinks that you cannot explain how it tastes to someone other than it is just wonderful! When I was growing up my family would buy our eggnog from a place called the Farmstore in Florida. It was a drive thru convenient store with the freshest milk, eggs and of course during the holidays, the most amazing fresh and tastiest eggnog. Their eggnog was homemade fresh eggnog without the usual fake liquor flavor that stores always put in their drinks. I think there are still a few farm store locations around but unfortunately not where I live. I have tried every brand of eggnog that I can find hoping that it would taste like the Farmstore eggnog but I have never had any luck. So, I decided this year to make my own and you know what it, couldn’t be easier.
Now traditionally eggnog uses raw eggs mixed with sugar and cream and then liquor was added to kill any bacteria. Well, I do not like the liquor flavor in my eggnog so this version is cooked eggnog and it tastes the same as the raw version only it doesn’t have the possibility of it having bacteria from the raw eggs. A great choice for serving to family and friends, especially the elderly and woman who are pregnant. Go ahead and give it a try and you will never buy store bought again!
- 6 large eggs
- 2 1/2 cups of heavy whipping cream
- 1 1/2 cups of whole milk
- 1/2 cup of sugar or more if you like yours really sweet
- 2 tbsp of vanilla extract
- 1 tsp of nutmeg
- 2 tbsp of cinnamon
- In a medium sauce pan over medium heat add your eggs, sugar, cinnamon, nutmeg and milk and whisk together well so it is well blended.
- Cook over medium heat stirring frequently for about 5-10 minutes or until the mixture coats the back of a spoon or if using a thermometer, it reaches 160 degrees. Don't worry if you get a little cooked egg on the bottom of your pan, you will strain your mixture later. Just try your best to keep stirring to prevent this.
- Once the mixture is ready, pour it through a fine sieve over a large bowl to take out any thick bits that may have formed so your eggnog is nice and smooth. Now clean your sieve and do this one more time into another bowl just to make sure there are no bits of cooked egg in your eggnog mixture.
- Now go ahead and add your heavy whipping cream,and vanilla to the mixture and mix well.
- Pour your eggnog into a large jug with a lid or plastic wrap on top and place in the refrigerator for at least 3 hours but preferably overnight to thicken, chill and let the flavors all come together.
Add cinnamon, cinnamon sticks, Cognac or rum.
For thicker eggnog: substitute heavy whipping cream or half and half for the milk
For thinner eggnog: substitute milk for some of the heavy whipping cream
For smoother eggnog if yours comes out to thick or it gets lumpy: add it to a blender with a little milk and blitz for a few seconds