This classic Holiday Eggnog is the epitome of winter comfort, offering a velvety texture and luxurious flavor profile that feels truly homemade. By tempering egg yolks with hot milk and cooking them into a thick custard base, you achieve a depth of richness that boxed alternatives simply cannot match. The addition of freshly whipped cream and stiffly beaten egg whites creates a light, airy mouthfeel that balances the heavy dairy beautifully. Aromatics like vanilla extract and a generous dusting of fresh ground nutmeg elevate the dish, providing warm, spicy notes that evoke the holiday season. This recipe is ideal for Christmas parties, New Year’s Eve celebrations, or simply a cozy evening at home. Serve it chilled for maximum refreshment, and enjoy the indulgent sweetness that brings warmth to any gathering.
Holiday Eggnog
Description
This classic Holiday Eggnog is the epitome of winter comfort, offering a velvety texture and luxurious flavor profile that feels truly homemade. By tempering egg yolks with hot milk and cooking them into a thick custard base, you achieve a depth of richness that boxed alternatives simply cannot match. The addition of freshly whipped cream and stiffly beaten egg whites creates a light, airy mouthfeel that balances the heavy dairy beautifully. Aromatics like vanilla extract and a generous dusting of fresh ground nutmeg elevate the dish, providing warm, spicy notes that evoke the holiday season. This recipe is ideal for Christmas parties, New Year's Eve celebrations, or simply a cozy evening at home. Serve it chilled for maximum refreshment, and enjoy the indulgent sweetness that brings warmth to any gathering.Ingredients
Directions
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In a large bowl, beat egg yolks until light and fluffy.
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Add 1/4 cup of the sugar to the yolks and beat thoroughly until pale.
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In a saucepan, scald the milk over medium heat until it begins to steam.
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Slowly stir the hot milk into the egg yolk mixture, whisking constantly to prevent curdling.
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Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a metal spoon.
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Remove from heat and chill the custard mixture completely in the refrigerator.
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In a clean, dry bowl, beat egg whites with salt until soft peaks form.
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Gradually add the remaining 1/4 cup sugar to the egg whites and beat until stiff, glossy peaks form.
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Gently fold the beaten egg whites into the chilled custard mixture.
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Whip the cream until stiff peaks form.
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Gently fold the whipped cream into the eggnog mixture.
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Stir in the vanilla extract.
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Cover and chill the eggnog in the refrigerator for several hours or overnight.
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To serve, ladle into glasses and sprinkle lightly with ground nutmeg.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 216.9kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 1.7g9%
- Cholesterol 4.8mg2%
- Sodium 1315.0mg55%
- Total Carbohydrate 42.0g15%
- Dietary Fiber 0.0g0%
- Sugars 42.0g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For food safety, ensure the egg custard reaches at least 160&# 194;°F (71ðC) when cooking. If using raw eggs is a concern, pasteurized eggs are recommended.
This eggnog can be stored in an airtight container in the refrigerator for up to 3 days. Stir gently before serving as separation may occur.
For an alcoholic version, stir in 1/2 cup of rum, brandy, or bourbon per cup of finished eggnog just before serving.
Freshly grated nutmeg provides a significantly more aromatic and flavorful finish than pre-ground nutmeg.
