I always get a little sentimental when it comes to eggnog. I know it’s random, eggnog. Every December, my immediate family would travel back to Indiana to visit our family. We’d always stop to visit my dad’s elderly aunt and every year she made homemade SPIKED eggnog. My parents would let me have a sip and I always loved it. So, egg nog holds a special place in my heart.
If you love the rich, creamy taste of classic eggnog, but don’t like the idea of using raw eggs, this recipe is for you. For an adults-only version, add some rum (my fave), bourbon, or cognac to taste.
- 12 eggs
- 1 ¼ c. sugar
- 4 c. whole milk
- 2 t. vanilla extract
- 1 t. ground nutmeg
- 2 c. evaporated milk
- 2 c. half and half
- Combine eggs and sugar in a medium glass bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
- In a separate glass bowl, stir evaporated milk and half and half until combined.
- Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
- Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container. Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.
Are you a fan of egg nog or nah?