*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.
Homemade eggnogBy Chatelaine
Nothing says Christmas like that first sip of eggnog. Start a new tradition by making this festive favourite right in your own kitchen.
- 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
- 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.
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)
- 10 g,
- 16 g,
- 8 g,
- 2 g,
- 152 mg.