Description

This homemade eggnog recipe offers a rich, creamy, and festive holiday drink made from scratch with eggs, milk, cream, warm spices, and an optional touch of bourbon. Perfect for celebrating the season, it combines traditional flavors of nutmeg, cinnamon, and ginger with a smooth texture enhanced by whipped egg whites and a garnish of crushed candy canes and melted chocolate for a delightful presentation.

Ingredients

Scale

Main Ingredients

½ cup granulated sugar
6 eggs, separated
2 cups milk
1 cup heavy cream
½ teaspoon nutmeg
½ teaspoon cinnamon
⅛ teaspoon ginger
1 cup bourbon (optional)

Garnishes

4 candy canes, crushed
2 ounces chocolate, melted
6 cinnamon sticks

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Instructions

Prepare Sugar: Set aside 1 tablespoon of the granulated sugar for later use.
Beat Egg Yolks: Add the egg yolks to the bowl of your mixer and beat until they lighten in color. Gradually add the remaining sugar and continue beating until the sugar dissolves completely. Set this mixture aside.
Heat Milk Mixture: In a medium saucepan, combine the milk, heavy cream, nutmeg, cinnamon, and ginger. Stir to mix and then heat over medium heat until it reaches a boil, stirring occasionally to prevent burning. Once boiled, remove from heat.
Temper Eggs: Slowly add a ladle of the hot milk mixture to the egg yolk mixture while stirring continuously to gently raise the temperature of the eggs, preventing them from curdling. Repeat with about 4 or 5 ladles until combined.
Cook Eggnog: Pour the tempered egg and milk mixture back into the saucepan and cook over medium heat, stirring continuously until the mixture thickens slightly and reaches 160°F (71°C) to ensure it is safe to consume.
Add Bourbon and Chill: Remove the saucepan from heat and stir in the bourbon if using. Transfer the eggnog to a bowl, cover it with plastic wrap, and refrigerate for at least one hour to chill and allow flavors to meld.
Beat Egg Whites: In a clean bowl, beat the reserved egg whites until they form soft peaks. Gradually add the 1 tablespoon of reserved sugar and continue beating until stiff peaks form, creating a light and airy texture.
Finish and Serve: Gently whisk the whipped egg whites into the chilled eggnog to add volume and creaminess. Serve cold, garnished with crushed candy canes, melted chocolate drizzles, and cinnamon sticks for a festive touch.

Notes

Use pasteurized eggs if you have concerns about consuming raw or lightly cooked eggs.
Adjust the amount of bourbon according to taste or omit for a non-alcoholic version.
Crush candy canes finely for a better garnish and to avoid large chunks.
The cooking temperature is important to ensure the eggnog is safe to consume while maintaining smooth texture.
This eggnog can be made a day ahead to enhance flavor development.
Serve chilled and stir gently before serving to recombine any settled ingredients.