I was never a huge eggnog fan growing up. We always had some refrigerated goo in a can, that I think would have made delightful French toast, but perhaps it wasn’t the best for drinking. Perhaps we just never learned how to make homemade eggnog.
These days, however, we have most of the ingredients for delicious homemade eggnog right outside our back door, so why in the world wouldn’t I want to make my own?
In contrast to the thick texture of the store-bought eggnog I was used to, our homemade eggnog has a light, fluffy, texture that my children particularly enjoy, as it makes the best eggnog mustaches they’ve ever seen. (Hey, that’s important when you’re little!)
Anyway, this year, Eric and I were getting a little worried about our ability to enjoy fresh eggnog. You see, this fall our hens all just quit laying eggs! They were molting and taking a little egg-laying vacation, which I’m sure they deserved, but come on chickens! Mama needs some eggnog!
Luckily, the hens started laying again just in time for Christmas, and we are now able to make our farm fresh raw eggnog again, with a little help from Beulah’s creamy milk, of course!
The eggnog ingredients couldn’t be simpler:
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Eggs
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Sugar (I use raw cane sugar)
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Milk (I use raw, Beulah Belle milk of course)
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Cream (Beulah’s again)
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Nutmeg
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Black Rum (optional for the grown ups, duh.)
Note: Yes, we do use raw milk and eggs in this recipe. This is how our family makes eggnog. Both the eggs and the milk are sourced right from my backyard, and therefore I feel absolutely comfortable with both the health of the animals involved and the handling of the milk and eggs. I am not, however saying that you should partake of these items. Please use your own judgement and do your own research when it comes to consuming raw ingredients. If you have concerns or a weakened immune system, it is probably best for you to use pasteurized ingredients or to look for a cooked eggnog recipe. It won’t hurt my feelings. Promise.
How to make homemade eggnog:
First, I separate the eggs, placing the yolks in a large mixing bowl *affiliate link* and the whites into the bowl of my mixer. *affiliate link*
Next, I beat the yolks vigorously by hand with a whisk. (Note: I like a nice long, sturdy whisk like this one *affiliate link* for beating the eggs.)
Once they begin to lighten in color, I add the sugar and proceed to beat them until the whole mixture is light and fluffy, with a creamy texture. In fact, the whole texture changes and it no longer looks like egg yolks and sugar. It more closely resembles vanilla pudding.
Next, whisk in the milk and cream. Set aside for just a minute.
Turn on your electric mixer to high (or really get your arm workout in!) and beat those egg whites until they form soft peaks.
Then add them to the cream mixture and mix well. (If you want it less foamy, just don’t add all of the whites!)
Grate in a little fresh nutmeg and you are ready to drink your lovely non-alcoholic homemade eggnog.
I like to transfer this to a nice glass pitcher *affiliate link* at this point, but a punch bowl is also nice.
It does separate some as it sits, with the fluffy meringue rising to the top, but just give it a little stir and you’re back in business!
Now, that is exactly how I serve it to my children.
For the grown ups, well, I add a little more “holiday cheer.”
Most people around here add bourbon, but personally, we prefer a nice black rum in our eggnog. It’s flavor is rich and smooth with no bite to it. It’s simply divine. Give it a try and I bet you’ll love it too!
- 6 eggs, separated
- ½ cup sugar
- 3 cups raw milk
- ½ cups raw cream
- Freshly grated nutmeg
- Black rum (to taste, if desired)
- Crack eggs and separate the yolks from the whites, placing the yolks in a large mixing bowl and the whites in the bowl of a mixer
- Beat the yolks vigorously by hand with a whisk.
- Once they begin to lighten in color, I add the sugar and proceed to beat them until the whole mixture is light and fluffy, with a creamy texture. In fact, the whole texture changes and it no longer looks like egg yolks and sugar. It more closely resembles vanilla pudding.
- Whisk in the milk and cream. Set aside for just a minute.
- Turn on your electric mixer to high (or really get your arm workout in!) and beat those egg whites until they form soft peaks.
- Add them to the cream mixture and mix well.
- Grate in a little fresh nutmeg and you are ready to drink your lovely non-alcoholic homemade eggnog.
- If desired, add a shot of black rum to the glasses for the grown ups before pouring in the eggnog.
- The eggnog does separate some as it sits, with the fluffy meringue rising to the top, but just give it a little stir and you're back in business!
If you loved learning how to make homemade eggnog, you won’t want to miss my Eggnog French Toast Recipe that is coming up next week! It would be the perfect breakfast for Christmas Day (or the day after!) Be sure to check back or sign up for Beulah’s Mooooooooosletter so you don’t miss a thing! She’ll bring you all the farm news from the cow’s point of view!
***This post contains affiliate links. A portion of the purchase price of items bought through these links goes toward keeping this blog up and running and food in Beulah’s bowl, so thanks!***
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I’m in your CC group. I just found your blog. I’m glad you posted this recipe. My husband was upset that it was the end of eggnog season. Now I can make him some. 🙂
I’m so glad to hear that! Thanks Hope!
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