It’s officially Christmas when the farmer’s market replaces fall mums with Christmas trees. When the Salvation Army bell ringers can be found in front of every grocery store. When radio stations start playing nothing by Christmas tunes. And when egg nog hits the shelves.
I’ve noticed egg nog is a love it or hate it type of drink. The Husband and I love it. This year, I decided to try making my own homemade egg nog. Not only did it taste better than anything I’ve shelled out money for, but it was super easy!
Two common complaints I hear when it comes to eggnog:
One, some people just don’t like nutmeg. Yes, I’ve had some pretty “nutmeg-y” concoctions and it can make your eyes water. Not so with this recipe. In fact, it was the first thing I noticed when I took a sip – the nutmeg is not at all overpowering.
Second, there is the concern with consuming raw eggs. According to the American Egg Board, “the risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs.” Just use your common sense. Use fresh eggs that have been kept refrigerated. If your carton of eggs is two weeks past its sell-by date, then use at your own peril.
Homemade Egg Nog
- 5 egg yolks
- ¾ cup sugar
- 1 cup heavy cream
- 2 cups whole milk
- 1 ¼ cups good quality bourbon
- ¼ cup spiced rum
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- ½ teaspoon nutmeg plus more for garnish
- Add egg yolks and sugar into a blender. Process until combined, about 30 seconds to one minute.
- Add remaining ingredients. Replace lid and process until smooth.
- Pour over ice. Garnish with additional nutmeg if desired.