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
Bourbon or rum (optional)
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 reaches 160 degrees F (about 15-20 minutes). Be sure not to boil the milk and eggs, otherwise they’ll cook and curdle.
3. Turn off the heat. Slowly stir in the sweetened condensed milk, vanilla and the rest of the milk.* Refrigerate this custard for at least 2 hours and up to 3 days.
4. Whip the heavy cream until peaks form. Set aside some of the whipped cream for topping and fold the rest into the custard mixture until fully incorporated. For the adult version, add bourbon or rum to taste.
5. Pour into individual glasses and top with reserved whipped cream and ground nutmeg. Serve and enjoy!
*At this point, you can strain the egg mixture if necessary to remove any unintentional pieces of cooked egg.