Traditional Homemade Eggnog #SundaySupper
Dec 04, 2016 in alcoholic, beverages, christmas, epicurious, holiday recipes, non-alcoholic, sunday supper, beverage, brandy, christmas. Read the original on: The Redhead Baker
What says Christmas more than homemade eggnog? This traditional recipe uses eggs, cream, sugar and nutmeg, with the optional addition of brandy or other liquor.
Welcome to the SundaySupper Eggnog Recipes event, hosted by Christie from A Kitchen Hoor’s Adventure. December is National Eggnog Month and the SundaySupper bloggers have put together their favorite recipes both for eggnog and using eggnog.
I went classic with my recipe, and made traditional homemade eggnog. Obviously, it takes more time than going to the store and buying a quart, but it’s worth it — it’s so much better than anything you can get at the store.
Before we get started, I need to put in a disclaimer: the eggs in this recipe are not cooked. If this bothers you, you can use pasteurized eggs. Alternatively, you can heat the eggs just to the point where bacteria are killed. There are instructions for this at the bottom of the recipe.
That being said, if you opt to include the brandy in your eggnog, it acts as a preservative and bacteria-killer. If you add the full cup of brandy to your eggnog and your refrigerator is calibrated to the FDA-recommended temperature of 40 degrees Fahrenheit or less, hardly any bacteria will be able to survive.
Eggnog has been part of Christmas my whole life. As a child, I always left Santa cookies and eggnog (plus a carrot for Rudolph!) instead of cookies and milk. My dad and I would also sip on eggnog as we watched the classic Christmas specials together.
Eggnog is a very “love it or hate it†Christmas tradition. If you tihnk you hate it but you’ve only ever had store-bought, please give this homemade eggnog a try!
Traditional Homemade Eggnog
Author: Coleen, The Redhead Baker
Serves: 4 (8 fl oz) servings
Ingredients
- 4 large eggs
- â…” cup sugar
- 1 cup whole milk
- 1 cup heavy cream
- â…“ to 1 cup brandy
- Freshly grated nutmeg, for serving
Directions
- Separate the eggs: place the yolks in the bowl of a stand mixer, and place the whites in an airtight container and refrigerate until ready to use.
- Add the sugar to the mixing bowl with the yolks. Beat with a mixer on low at first to combine, then at medium speed until the mixture is smooth and creamy, and it has lightened to pale yellow.
- Pour the milk, cream, and brandy (if using) into the bowl with the yolk/sugar mixture and whisk until combined. Pour the mixture into an airtight container and refrigerate for at least an hour. The more brandy you add, the longer the mixture will keep.
- When ready to serve, beat the reserved egg whites to stiff peaks. Retrieve the yolk mixture from the refrigerator and fold the beaten egg whites into the yolk mixture.
- Transfer the eggnog to a pitcher or punch bowl. Serve in tumblers with freshly grated nutmeg on top.
Cooked egg instructions:
- Separate the eggs: place the yolks in the bowl of a stand mixer, and place the whites in an airtight container and refrigerate until ready to use.
- Add the sugar to the mixing bowl with the yolks. Beat with a mixer on low at first to combine, then at medium speed until the mixture is smooth and creamy, and it has lightened to pale yellow.
- Pour the milk and cream into a medium saucepan and cook over medium heat just until bubbles form at the edges of the pan. While continuously whisking the yolks, very slowly stream the warm milk into the yolks. Pour the egg/milk mixture back into the saucepan, and continue cooking over medium heat until the mixture thickens. Cool to room temperature, then whisk in the brandy. Pour the mixture into an airtight container and refrigerate for at least an hour.
- When ready to serve, beat the reserved egg whites to stiff peaks. Retrieve the yolk mixture from the refrigerator and fold the beaten egg whites into the yolk mixture.
- Transfer the eggnog to a pitcher or punch bowl. Serve in tumblers with freshly grated nutmeg on top.
3.5.3226
Recipe by The Redhead Baker
Discover more #SundaySupper Eggnog Recipes!
Baked Goods
- Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
- Chocolate Eggnog Poke Cake by Crazed Mom
- Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
- Eggnog Macarons by Baking Sense
- Eggnog Macaroons by A Kitchen Hoor’s Adventures
- Eggnog Pie by Cindy’s Recipes and Writings
- Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
- Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
- Mini Eggnog Cheesecakes by Authentically Candace
Beverages
- Coconut Milk Eggnog by A Mind “Full†Mom
- Eggnog Coffee Frappe by And She Cooks
- Gingerbread Eggnog Latte by Palatable Pastime
- Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
- Traditional Homemade Eggnog by The Redhead Baker
Breakfast and Breakfast Pastries
- Baked Eggnog Donuts by Life Tastes Good
- Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
- Cranberry Eggnog Scones by That Skinny Chick Can Bake
- Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
- Eggnog Scones by Feeding Big
Desserts
- Craig Claiborne’s Eggnog Mousse by Food Lust People Love
- Easy Eggnog Fudge by Sunday Supper Movement
- Eggnog Crème Anglaise by The Wimpy Vegetarian
- Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
- Eggnog Pudding Parfaits by Pies and Plots
- Healthy Eggnog Rice Pudding by Cricket’s Confections
- Homemade Eggnog Ice Cream by Simple and Savory
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
The post Traditional Homemade Eggnog #SundaySupper appeared first on The Redhead Baker.
Read the original on: The Redhead Baker
The Redhead Baker, Coleen Hill
I've been blogging since 2009, sharing approachable recipes that cooks of any level can make in their own homes!
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