Homemade Eggnog Recipe (with dairy-free option)
- 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 whole milk - I prefer raw milk (or substitute with coconut milk for dairy-free)
- 1/2 cup brandy (optional)
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream, whipped into soft peaks (substitute with coconut cream for dairy-free)
- 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