This Christmas, whip up this quick and easy homemade eggnog recipe. From blender to your glass in less that five minutes!
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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 eggnog hits the shelves.
I’ve noticed eg 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 eggnog. Not only did it taste better than anything I’ve shelled out money for, but it was super easy!
Is it Safe to Consume Raw Eggs?
Traditional eggnog is made with raw eggs, which can be a concern since raw eggs can contain Salmonella bacteria which causes food poisoning.
Store bought eggnog is made using pasteurized eggs, which means the eggs are heated to a point where the bacteria is killed.
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.” However, if you’re still living in fear, you can pasteurize your eggs at home. Foodsafety.gov recommends heating the eggs and half the milk called for in the recipe over low heat to an internal temperature of 160 °F. This should be enough to kill the bacteria. You’ll want to use a candy thermometer or something similar to monitor your temp.
What is the best booze for eggnog?
You can, of course, drink your eggnog straight. But what’s the fun in that? Most eggnog recipes use rum, brandy or bourbon. There is no need to go premium here, since you’ll be combining the alcohol with other ingredients. For this recipe, I used a combination of spiced rum, such as Bacardi Gold, and bourbon, such as Evan Williams.
How to Make Homemade Eggnog
Homemade eggnog can be ready in just a few minutes by following three easy steps.
Step one. Combine five egg yolks and 3/4 cup of sugar in a blender. Process until the sugar is dissolbed, about 30 seconds to one minute.
Step two. Remove the lid to the blender and add heavy cream, whole milk, bourbon, spice rum, a pinch of salt, some vanilla and a little nutgmeg to the blender. Replace the blender lid and process until the mixture is smooth.
Step three. Fill glasses with ice and pour the homemade eggnog over top. Garnish with whipped cream and additional nutmeg if desired.
How Long Will My Homemade Eggnog Keep?
Ever heard of aged eggnog? Yep, it’s totally a thing. As long as it’s kept refrigerated, eggnog will last weeks, even months, thanks to the alcohol. I can’t personally vouch for this, since our homemade eggnog usually doesn’t last an hour.
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- 5 egg yolks
- 3/4 cup sugar
- 1 cup heavy cream
- 2 cups whole milk
- 1 ¼ cups good quality bourbon
- 1/4 cup spiced rum
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1/2 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.