Growing up, my mom always made eggnog around Christmas time. As kids, I remember going into the fridge to grab a snack, and then getting really excited when I saw the gallon jugs of milk replaced with gallons of homemade eggnog (non-alcoholic, of course).
Eggnog during the holidays is a must-have for me, so I thought I’d share the recipe that I grew up on. It’s rich, creamy, sweet and simple to make. If you want to adjust this recipe for adults, just add bourbon.
What drinks do you enjoy during the holidays?
1-2 quarts of milk (depending on how rich you want it)
1 can sweetened condensed milk
1 tsp vanilla extract
1 1/2 cups of heavy cream, whipped
Ground nutmeg (for topping)
1. Beat the eggs. Stir in half of the milk.
2. Cook milk and egg mixture over low heat, stirring constantly, until mixture thickens a bit (about 15 minutes). Be sure not to boil the milk and eggs, otherwise they’ll cook and curdle.
3. Remove from heat. Stir in the sweetened condensed milk and the vanilla. Refrigerate until cool.
4. Add the rest of the milk to your cooled eggnog mixture. Fold in the whipped cream (reserve some for topping). For the adult version, add bourbon to taste.
5. Pour into individual glasses and top with whipped cream and ground nutmeg. Serve and enjoy!