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.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
