A delicate, creamy homemade egg nog that's easy to make and tastes incredible! The flavors of freshly-grated nutmeg, vanilla, whole eggs, real cream, and maple syrup blend into this incredible egg nog!
about 12 cups
9 large eggs
1 cup real maple syrup
1/4 teaspoon salt
6 cups milk, divided
2 tablespoons vanilla extract
3/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1 cup heavy cream
3/4 cup whipped cream
Freshly grated nutmeg
1. In a heavy 4 or 6-quart pan, briskly whisk together the eggs, maple syrup, and salt, until well-mixed. Whisk in 3 cups of the milk.
2. Heat over medium heat, whisking constantly, until mixture reaches 160-165 degrees F (use a candy or meat thermometer to monitor temperature).* It takes me about 10-15 minutes, and I do whisk near-constantly for this step! You will see a little steam rising from the pan, just as the egg nog reaches 160-165 degrees.
3. Remove from heat. Whisk in the vanilla, nutmeg, and cinnamon. Whisk in the remaining 3 cups of milk.
4. Cover pan and chill well (a few hours) before serving. Don't put a hot pan in your refrigerator though! If the weather is cold, I set the covered pan outside to cool, and then refrigerate. Otherwise, let cool to room temperature and refrigerate.
5. Whip the 1 cup of heavy cream until foamy, about half-way to "whipped cream". Stir into the chilled egg nog mixture (it will want to float, so stir as much as needed to mix most of it in).
6. To serve, ladle chilled egg nog into glasses, top with a tablespoon of whipped cream, and sprinkle with freshly-grated nutmeg. Enjoy!
This egg nog can be stored in the refrigerator for up to 3 days.
*I usually turn off the burner when the thermometer says about 160, and by the time I've removed the pan from the heat, it's getting up to 165 or slightly higher. Eggs boil at 180 degrees, so you want to stay below that at all costs or your egg nog will be chunky, no matter how much you whisk it, both during and after heating.
Original recipe inspiration: Erica at Cooking For Seven.
Note that my version is less sweet, slightly less cream, and the addition of cinnamon. I also had difficulty with the cooking instruction "until mixture thickens and coats the back of a spoon". When I waited for thickening and anything close to "coating", it was already 180 degrees and turning chunky.
Joshua has found the same issues with homemade custard-based ice cream recipes that say to cook until it coats the back of a spoon. Some mixtures might do that just fine (depending on the amount of eggs, thickener, etc.) but others do not. It's best to just watch the temperature and avoid over-cooking the eggs. Even whisking the whole time will not take care of the lumps if the mixture ends up too hot.
15 minutes + chill time
about 15 minutes
We love, love, LOVE this creamy homemade egg nog!!
This homemade egg nog is amazing. I know I've said in the past that I am not an egg nog fan, because I think it just tastes like uncooked pumpkin pie filling. But this recipe has completely changed my mind!
I've made this homemade egg nog several times over the past month, and everyone who has tried it is amazed by the creaminess and delicious flavor!
I do recommend using a thermometer when making this egg nog. A candy thermometer or meat thermometer should work fine; you just need to get the milk and egg mixture heated up to about 160-165 degrees. Eggs boil at 180 degrees, so you want to stay below that at all costs or your egg nog will be chunky, no matter how much you whisk it, both during and after heating.
Despite needing to accurately gauge the temperature when heating, this egg nog really is an easy recipe and will have your family or friends raving over it!
|Average vote based on 2 reviews.|