How To Make Your Homemade Delicious Egg Nogg
There is no Christmas without egg nogg. We love this seasonal delicious drink. From mornings, when we have our egg nogg lattes, till evenenings, we have egg nogg with rum.
Enjoy your home made egg nogg any time.
For this Christmas season trying to avoid the store-bought cartons full of additives. Make your own real egg nogg. It is so delicious and really easy to make. All you need is eggs (if possible fresh, organic), sugar, milk, cream and alcohol (rum or bourbon).
You can also use pasteurized yolks and whites, or cook the eggnog base on the stovetop (see instructions at the end of the recipe below) if you don't feel comfortable using raw eggs. But you also add alcohol to your egg nogg, which acts as preservative and sterilizer. Most bacteria, including salmonella, cannot survive in alcohol. This has been proven at the Rockefeller University in a lab experiment. However, if you choose not to add alcohol, you should enjoy your egg nogg within 1 day.
If you decide to add alcohol, you can keep the leftovers in the fridge, it will keep for several weeks. This aging process makes your egg nogg smoother and thicker, already after a few days.
How to make your delicious homemade egg nogg.
- 6 eggs
- 1 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 to 1 1/2 cups rum, or bourbon
- ground nutmeg, or cinnamon for serving
Separate the eggs, place egg yolks in a bowl, egg whites in a container with a lid and keep in refrigerator until needed. If you want to age your egg nogg for a week or longer, freeze egg whites till then.
Add the sugar to the egg yolks and whisk with mixer until smooth and creamy. Add the milk, cream and if desired alcohol, and whisk until combined.
Cover the bowl and refrigerate for minimum 1 hour.
Nonalcohol egg nogg should be consumed within 1 day, egg nogg with 1/2 to 1 cup of alcohol will keep a few days, egg nogg with 1 1/2 cups alcohol will keep a few weeks and will thicken quite nicely.
Just before you serve the egg nogg, whisk the egg whites till stiff, then fold the egg whites into your egg nogg base, which will make your egg nogg extra creamy. Serve your delicious egg nogg with ground nutmeg or cinnamon over top.
Cooked egg nogg instructions:
Warm milk and cream in a saucepan over medium heat until starts to bubble. In the meantime whisk egg yolks and sugar together in a bowl. Whisk warm milk into egg mixture, return to medium heat and continue to cook, stirring gently, cook until thickened to your liking. Serve warm or chill in refrigerator, for thicker, creamier egg nogg add cream. If added alcohol, aging in a fridge will also make it thicker.
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All the best