Goodness, has it really been four years since I first shared this recipe? Well, it a good one. This is one recipe I turn to year after year, one that for Sage anyway signals the start of the holiday season. He requests it often, but especially when we're busy with anything that feels even remotely celebratory.
(Since I originally published this recipe, Lupine has stopped eating eggs and dairy due to food sensitivities. We'll be trying this vegan recipe for her this season so that we all can enjoy a mug of eggnog together. I hope she loves it as much as we love the recipe below.)
My (not at all vegan) recipe follows!
If you prefer a thinner eggnog you can make the recipe below without cooking (if you are comfortable with raw eggs) or omit the extra yolks.
Thick Homemade Eggnog Recipe
4 C whole milk (mine is raw, but as you will cook it use what you have)
1 1/2 tsp freshly grated nutmeg
2 eggs and 3 yolks (best eggs = best eggnog)
Maple syrup or honey, to taste. (Start with as little at 3 Tb. per batch. Purchased nog comes in in the 6+ Tb range. We love ours far less sweet with just 3-4 Tb, but if you are adding alcohol – or have a sweet tooth – a bit more sweetness may be preferable.)
1 1/2 tsp vanilla extract
How To Make Eggnog
Gently heat milk and nutmeg to very hot but not boiling.
In a separate, heat-proof bowl, whisk eggs and yolks together. Set aside.
When milk is steaming hot temper eggs by adding hot milk 1 Tb at a time and quickly whisk in. Repeat this process until you've whisked 1/4 cup of milk or so into your eggs. (This process keeps your eggs from turning scrambled when you add them to the hot milk.)
Add eggs to hot milk and whisk. Heat over medium heat until the nog begins to bubble and thicken, whisking all the while. Remove from heat, cool a bit, then add maple or honey and vanilla.
Allow to cool to a good drinkable temperature, then puree with your stick blender or regular blender or pour through a strainer if you prefer a perfectly smooth and thick eggnog. Or just drink it up if you aren't particular about these things.
It'll be gone in ten minutes. I promise.
Originally published in 2011.