Homemade Eggnog

Store mixes just can’t compare to homemade. It is a general rule that is hard to beat, and eggnog is no exception. Every season I try to find an excuse to make a version of my grandmother’s simple eggnog recipe. This weekend, we had a small gathering to let kids run amuck and I treated myself and the other parents to the following variation:

5 large eggs
3/4 cup superfine sugar
1 pint light cream
1 pint heavy cream
ground nutmeg
ground cloves
dark rum

Separate the eggs whites and yolks.

Combine the yolks with the sugar and beat until very pale.

Beat in 1 cup of bourbon, 1/2 cup of brandy and 1/2 cup of dark rum.

Stir in the light cream and half of the heavy cream, a pinch of ground cloves and two big pinches of ground nutmeg (about 1/4 tsp).

Beat the rest of the heavy cream until stiff and fold in.

Beat the egg whites until stiff and fold in.

Add additional nutmeg and liquor to taste. If memory serves for this latest batch, I added in an additional 1/4 cup bourbon, 1/8 cup brandy, 1/8 cup rum on top of the above amounts. (note: if you add more liquor, keep the ratio 2 parts bourbon to 1 part brandy, 1 part rum)

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