Homemade eggnog
27
- Makes2 cups
Photo, Erik Putz.
Nothing says Christmas like that first sip of eggnog. Start a new tradition by making this festive favourite right in your own kitchen.
Ingredients
4 eggs, lightly beaten (or 1 cup pasteurized eggs)
1 cup 3.25% milk
1/4 cup 35% cream
1/4 cup granulated sugar
3 tbsp bourbon, optional
1 tsp vanilla
freshly grated nutmeg, for serving
Instructions
POUR eggs into a medium bowl. Set aside.
HEAT milk with cream, sugar and bourbon in a medium saucepan set over medium-high, stirring occasionally. When mixture starts to bubble, remove from heat. Pour half of milk mixture into eggs, whisking constantly. Pour back into saucepan and whisk constantly until hot, about 1 min. Stir in vanilla.
Set over ice bath to cool immediately. Cover and refrigerate until ready to serve.
Serve over ice (optional), topped with freshly grated nutmeg.
Variations
Candy cane eggnog: Add 1 tsp peppermint extract along with vanilla. Continue with recipe.
Chocolate eggnog: Instead of milk and cream, use 1 1/4 cups 1% milk. Add 1/2 cup chopped dark chocolate with sugar and bourbon to milk mixture. Continue with recipe.
Skinny eggnog: Use 1% milk instead of 3.25%. Continue with recipe.
Dairy-free eggnog: Substitute almond milk for 3.25% and coconut milk for cream. Continue with recipe.
Candy Cane Icing: Beat 1/2 cup butter with 1 1/2 cups icing sugar, 1/4 cup Candy Cane Eggnog, 1/2 tsp peppermint extract, 1/4 tsp nutmeg and 1/8 tsp salt. Spread on cupcakes or between cake layers.
Nutrition (per ½ cup)
Calories 170, Protein 10g, Carbohydrates 16g, Fat 8g, Fibre 2g, Sodium 152mg.
*Lightly cooked eggs are generally safe to eat but shouldn’t be served to people with compromised immune systems. If concerned, buy pasteurized eggs, like Egg Creations, to use instead.