Ah, Christmas! Most people’s favorite holiday of the year. The food, the sweets… the EGGNOG!!!
Ever since I can remember, Christmas was always filled with far too many candies, chocolates, and eggnog. One of my fondest memories of spending the holidays at my grandparent’s house was helping my gramps at his then bar in the basement watching Christmas movies bundled up beside him with a monstrous cup of the gold. Yep, that festive meal in a glass, the beloved Nog! The love of eggnog was instant and ran deep from the start, making me want this favorite bevy more often than just at Christmas.
You may not know this about me, but my favorite room in my house is the kitchen. I love all things related to food, drinks and the creation process. I think I knew and had already been making my gramps’s recipe since I was about ten years old. It was our bonding tradition for some time before life took that time and replaced it with the store-bought versions of.
- 6 eggs separated
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1 Tbsp cloves
- 1.5 tsp nutmeg
- 2 tsp cinnamon
You will also need:
- Medium-heavy pot
- Stand mixer/hand mixer
- Three mixing bowls
- Patience and a whole lotta love
- In a medium-sized mixing bowl, separate the yolks from the eggs saving the whites for later. (Cover and set aside in fridge).
- Whisk your sugar, cloves, nutmeg and yolks until smoothing creamy.
- In your pot, combine milk and cream on medium heat frequently stirring until bubbles form on the sides. Remove from heat and slowly whisk into your egg/sugar mixture and return to heat.
- Stir constantly over medium heat until desired thickness is achieved.
- Remove from heat, cover and cool in the fridge for a few hours.
- When transferring into a pitcher, be sure to take the time to pour the big through a liquid strainer for super smooth eggnog.
- Before serving, whip egg whites until firm peaks form and gently fold into the eggnog.
- Pour into glasses, top with cinnamon and enjoy!
Having such a large family now myself and thank you, babe, for the ability to be able to bring back that special eggnog experience with my kids and hopefully keep an incredible memory of mine alive and passed on.
If you have patience and love for great eggnog, then this is the perfect recipe for you. For all the cooked and uncooked recipes out there, this is steadfast and has incredible results every time while being very forgiving. If you choose to add booze of any sorts to your nog, I recommend 1/2 shot of Goldschlager and a full ounce of Bailey’s Irish cream. (We prefer non-alcoholic here). Best to pour in after and stir through.
This recipe yields about 6 cups and I say 3 days maximum for flavour and life span. Enjoy your Eggnog season and have a Merry Christmas filled with Love, Family and a whole lot of EGGNOG!