Homemade Eggnog Recipe
By Brent Hofacker/Shutterstock.com
The most surprising thing about making your own eggnog, is how easy it is to make. Besides the time it takes to chill down in the fridge, making your own eggnog only takes a few minutes. And the best part is, you can adjust the flavors to taste — if you prefer your ‘nog less sweet, decrease the sugar. Spiked or not spiked? You choose. And if you want to explore some less-traditional flavor options, the possibilities are endless. A few drops of orange extract, a pinch of cardamom, or a dash of pumpkin pie spice would all do nicely to turn this holiday classic into a modern treat.
Author: The Prairie Homestead
Ingredients
- 2 cups milk (raw is best, if you can find it!)
- 2 cups cream (raw is best, if you can find it!)
- 6 egg yolks (from a reputable source)
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of sea salt
- 2 tablespoons egg white (optional: for extra creamy version only)
Prep time:
Total time:
Serves: 3-4 servings
Traditionally, eggnog is made using raw eggs. You would think there’d be a huge spike in salmonella outbreaks around the holidays, but there isn’t, because traditional eggnog is also made with lots and lots of booze, and aged for a few weeks in the fridge. Given enough time with that much alcohol, salmonella doesn’t stand a chance.OR you can use pasteurized eggs and skip the cooking all together (just add the cold milk directly to the egg yolks and do not heat the mixture). Pasteurized eggs are put in an all-natural warm water bath to eliminate the risk of Salmonella. That means you can enjoy raw, homemade eggnog without the worry! Head over to theprairiehomestead.com where you will find all of the information you need about making your own (non alcohol) eggnog! Click the link below and check out other articles from Jill…..
