Homemade Eggnog (with dairy-free option)
Adapted from Cook’s Illustrated.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Category: Drinks
- Diet: Gluten Free
Ingredients
Units
For the eggnog:
- 6 large eggs
- 2 large egg yolks
- 3/4 cup maple syrup (I prefer Grade B)
- 4 cups coconut milk or whole milk (if you can tolerate dairy)
- 1/2 cup brandy (optional)
- 1 tablespoon vanilla extract
- 1/2 cup coconut milk or heavy cream, whipped into soft peaks, optional (if using coconut milk, use this method to whip) (or heavy cream whipped into peaks if you can tolerate dairy)
- 1/4 teaspoon grated nutmeg
Instructions
- Whisk eggs, yolks and maple syrup in a large saucepan until combined. Whisk in milk, one cup at a time, blending well after each addition. Heat over medium-low heat, stirring constantly, until custard registers 160ºF on a candy or instant-read thermometer and thickens, about 25 minutes. (It should coat the back of a spoon.) Pour custard through a sieve into a large bowl. Stir in liquor (if using), vanilla, and nutmeg. Cover tightly and refrigerate until well chilled, at least three hours and up to three days.
- Pour eggnog into a punch bowl and top with whipped cream (it will float on top) and sprinkle with nutmeg. Or, pour eggnog into a pitcher and serve in individual glasses. Dollop with a bit of whipped cream and sprinkle with nutmeg.
Nutrition
- Serving Size: Serves 12