{"id":50468,"date":"2024-12-09T03:00:03","date_gmt":"2024-12-09T08:00:03","guid":{"rendered":"https:\/\/www.hobbyfarms.com\/?p=50468"},"modified":"2024-12-09T13:49:36","modified_gmt":"2024-12-09T18:49:36","slug":"recipe-eggnog","status":"publish","type":"post","link":"https:\/\/www.hobbyfarms.com\/recipe-eggnog\/","title":{"rendered":"How to Make Homemade Eggnog: A Classic Recipe"},"content":{"rendered":"
This is the time of year to make homemade eggnog. The first shipments of eggnog have landed in the dairy case and it’s tempting to grab a jug or two. But why not try making your own? The results promise to be yummy!<\/p>\n
Homemade Eggnog Recipe<\/h2>\n
This is my variation on the Christmas tradition.<\/p>\n
Yield:<\/b> 8 Servings<\/p>\n
Ingredients<\/h4>\n
\n
1 vanilla bean, split lengthwise and scraped<\/li>\n
3 cups organic whole milk<\/li>\n
1 cup organic heavy cream<\/li>\n
3 cinnamon sticks, about 2 inches long<\/li>\n
1\u20442 teaspoon freshly grated nutmeg<\/li>\n
5 free-run eggs, separated<\/li>\n
2\u20443 cup maple syrup<\/li>\n
3\u20444 cup bourbon<\/li>\n
1 tablespoon superfine sugar<\/li>\n
Whipped cream, for garnish (optional)<\/li>\n
Maple sugar or maple flakes, for garnish (optional)<\/li>\n<\/ul>\nSigne Langford<\/figcaption><\/figure>\n
How to Prepare Homemade Eggnog<\/h4>\n
Add the vanilla bean and paste to a deep, heavy-bottomed saucepan. Over medium heat, add the milk, cream, cinnamon sticks and nutmeg, and whisk to break up the vanilla seeds.<\/p>\n
Bring to a gentle boil (this should take about 5 to 10 minutes), then remove from heat. Set aside to allow the flavors to infuse the milk and cream for about 10 minutes. Remove and discard the cinnamon sticks and vanilla bean.<\/p>\n
In a large bowl using a whisk, or in the bowl of a stand mixer, beat the egg yolks with the maple syrup until well combined. Very slowly, add in the milk-and-cream mixture a bit at a time to temper the yolks until completely incorporated. Beat constantly so that the egg yolks don\u2019t cook and scramble.<\/p>\n
Add the bourbon, and blend in.<\/p>\n
Wipe out a large bowl with a tiny drop of vinegar and a clean rag. Add the egg whites and sugar, and with a stand mixer or electric hand beaters, beat the egg whites until peaks form. Add the egg whites to the milk and cream mixture, and gently whisk in to combine.<\/p>\n
Transfer to an airtight container, and refrigerate for at least 3 hours or until well-chilled.<\/p>\n
Serving Homemade Eggnog<\/h4>\n
To serve, pour or ladle into small glasses; this stuff is rich! This might be a tad indulgent, but sometimes top with a dollop of whipped cream and a sprinkling of grated maple sugar or maple flakes and perhaps a dash more rye should you be feeling particularly spirited.<\/p>\n
Keep leftovers in the fridge for up to 3 days in an airtight container; a mason jar is lovely.<\/p>\n
![\"eggnog](\"https:\/\/img.hobbyfarms.com\/wp-content\/uploads\/2018\/02\/21225036\/eggnog-recipe-02-V.jpg\")