Eggnog is one of those things that is way better homemade rather than store bought and by better I mean completely different. If you have never had homemade eggnog and only store bought I can tell you I don't know how they get away with calling that stuff they sell in the store eggnog. Homemade eggnog tastes like bread pudding it's not eggy it's not bitter it's sweet and savory and sooooo good.
Prep Time 10 mins
Cook Time 10 min
Total Time 20 mins
Ingredients
- 5 eggs (Using your own eggs from your own chickens is best)
- 1 cup sugar
- 1 cup of milk *
- 1 cup of heavy cream or whipping cream *
- 2 tease spoons of cinnamon (this is just a suggestion use as much as you like)
Instructions
- Separate egg yokes in a large bowl (DO NOT THOW AWAY THE WHITES)
- Whisk in sugar
- In a large pot heat milk, Cream, and spices to a point a little less than boiling. You should see wisps of steam rising but no bubbling
- Add Half the Milk and Cream mixture into the bowl with eggs. Be sure to keep stirring so your eggs do not clump up
- Once thoroughly mixed add the egg and milk mixture into the pot with the remaining milk mixture
- Reduce heat to keep warm
- Whip egg whites until they form stiff peaks
- Fold egg whites in the pot with the rest of the mixture
The eggnog can be enjoyed right away or chilled and should keep in the refrigerator for about a week
Notes*
For a dairy-free version, you can replace the milk with almond or coconut milk and the heavy whipping cream with Chobani Extra Creamy Oat Milk