For years I have avoided eggnog. My mom has continuously told me that it is the best holiday treat and that I need to give into the spirit of things and enjoy a glass… But there just was no appeal for me. It smelled okay, but the name and ingredients gave me a sour attitude about the whole idea.
Luckily, last year I decided to at least give it a chance, sort of. I made the most amazing eggnog buttercream with a store bought version. It complimented so many of my treats last winter. This got me thinking;
“If it’s this good when it’s store bought, it must be way better homemade!”
“Can you even make eggnog from scratch?”
The answers are YES & YES!
It is better, at least in baked goods, and you can make it yourself!
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
1 teaspoon freshly grated nutmeg
4 egg whites
** Please, please, please make sure that you use fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.**
With a blender (I used my Kitchen Aid Hand Blender), blend the egg yolks until light in color. Slowly add 1/3C sugar and continue to mix until all of the granules are dissolved. Stir in the milk, cream, and nutmeg.
Whip together the egg whites until they form peaks. Beat in 1T. sugar.
Whisk the egg whites into the blended liquid mixture. Chill for at least an hour, and serve.
I still haven’t been brave enough to drink it straight up, but there is someone that loves it:
Dax gives it three thumbs up. That’s right, I said THREE.
There may, or may not, be a few recipes that include eggnog coming up on the site this season. If you decide to go with the homemade, then great! But store bought works just the same. :0)
So now I will ask YOU. Are you an eggnog lover, or hater?