Purchased eggnog is perfectly good to use over the Holiday season, but Homemade Eggnog is better!
Whether you’re using eggnog in a punch, enjoying it with a splash of brandy, or drinking it straight up, this Holiday beverage is a staple at this time of year.
How to Make Eggnog:
You can serve this eggnog in a punch bowl or refrigerate for individual servings. If refrigerated, keep it as you would keep & store milk or cream.
Since there are eggs & cream in eggnog; keep it cold at all times, and if using a punch bowl, place the bowl on a tray filled with ice, at least 2 – 3 inches deep.
Children seem to like eggnog for a Holiday drink too. However, if children are sharing in the occasion, make a separate container for them, or use 1/4 of the already prepared eggnog before adding any alcohol.
Type: Holiday Drink
Serve with: over ice with a sprinkle of nutmeg
Prep Time: 12 min
Refrigerator Time: 3 1/2 – 4 1/2 hrs
- 14 egg yolks
- 1 lb + 1 cup confectioners sugar
- 2 1/2 qt heavy cream
- 1 – 3 cups brandy or liqueur of choice + 1 cup flavored brandy – if desired
- 12 egg whites
- sprinkle nutmeg
- In a large bowl, beat egg yolks until they are a light, lemony color.
- Slowly beat in confectioners sugar.
- Refrigerate mixture, covered, for about 1 hour at the least.
- Add in, beating all the while, heavy cream. * Tip: If you are serving adults only, you can add brandy, apricot brandy or peach brandy now, or omit altogether, if desired. Add 1 – 3 cups brandy or liqueur of choice + 1 cup flavored brandy, if desired.
- Return to refrigerator covered for 2 1/2 – 3 1/2 hrs.
- Beat until stiff, not dry, egg whites.
- Lightly fold egg whites into eggnog.
- Pour into punch bowl, keeping bowl on ice while not refrigerated. Just before serving, sprinkle with freshly ground nutmeg. Garnish with a sprig of holy in the center of the bowl.
Now, you can be extra festive with the best eggnog you can serve…homemade!
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