Homemade Eggnog

- Amanda

Eggnog is one of my all-time favorite holiday treats.  I enjoy it every which way.  Simply by the glass or even straight out of the carton, it’s perfect (not that I would ever do that, of course.).  Eggnog latte? Delicious.  Over ice with some bourbon? Yes, please!  Or even as an ice cream it’s supreme.  Ever tried eggnog ice cream?  It’s soooo good.  I use to feature it during the holidays on my dessert menu at the restaurant and have tried a few other versions as well.  It’s always something special.  Try it, if you can get your hands on some, perhaps paired with good gingerbread.


Eggnog isn’t available here in Istanbul and a Christmas holiday without it is not something I could accept.  Though they do have something a little similar, called Sahlep.  It’s basically a thick, hot cinnamon milk drink.  It’s quite nice on a cold day.  I’ve sort of made it a mission to try it from as many places as possible. So far, my favorite has been from Mado, an ice cream and coffee cafe in Istanbul. Where it differs the most from eggnog is that it’s thickened with sahlep flour, a starch made from the tubers (root) of an orchid.  It makes the texture almost a tiny bit gummy which I don’t love, thus still had me yearning for some good old-fashioned eggnog.


So, I decided to try making it myself.  Now, there are two different classes of eggnog.  There’s the fluffy kind made with a meringue of raw, whipped egg whites folded into a yolk and whipped cream base.  This type often has alcohol.  My brother makes a version every Christmas and it’s something special to look forward to.  Then there’s the thick, cooked version that is essentially a drinkable custard.  This is the kind you see sold in cartons at the market.  My favorite is the Horizon Organic Lowfat one in case you’ve tasted it, to give you a reference of what I was going for in this recipe. Making it is fairly simple and now that I have done it from scratch and see how fast it is to whip up, I’ve made a couple batches and we’ve enjoyed it plain, in lattes & boozy.  It really has made it feel all the more like Christmas having fresh eggnog in the refrigerator.

I basically use the creme anglaise method to go about making it, which is how many ice cream bases are made. You start out by heating a mixture of milk and cream and then when piping hot, temper it into whisked eggs, sugar, vanilla, and spices. Tempering is the process of adding only a little hot liquid at a time, while whisking vigorously, in an effort to bring the temperature of the eggs up to a “safe” state without cooking them so much that you end up with scrambled eggs. Then you strain the mixture back to the pot and stir over a low flame until slightly thickened. Straining is key to ensure no lumps in your custard or eggnog. Once finished, chill, then serve any way you fancy with a dash more nutmeg. For a slightly richer eggnog, add one more egg for a total of six. Or like it sweeter? Add a little more sugar. While the convenience of store-bought eggnog is something wonderful, if you haven’t tried eggnog from scratch, do give it a go, you won’t be disappointed.

Merry Christmas and Happy Holidays everyone!

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Homemade Eggnog

Ingredients

  • 3 cups milk
  • 1 cup cream
  • 1/2 cup (110g) granulated sugar
  • 5 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/8 tsp cinnamon
  • 1/2-1 tsp ground nutmeg

Instructions

  1. In a medium pot add the milk and cream and bring up to almost a simmer, do not boil, while stirring frequently.

  2. While the milk is heating, combine the eggs, sugar, vanilla, salt, cinnamon & nutmeg and whisk together until fully combined and slightly fluffy. (If you like a lot of nutmeg, add the full tsp or less to taste)

  3. When the milk mixture is steaming hot, temper it into the eggs by pouring or ladling a little bit at a time while continuously whisking.  Do not pour it all at once or you’ll risk curdling the eggs.

  4. When all the milk is whisked into the eggs, strain the custard back into pot through a fine mesh strainer.

  5. Stir continuously over a low flame until slightly thickened, about 4-5 minutes.  (One way to know if it’s done, is if you can run a line with your finger down the back of a spoon coated with the custard.)  Then pour into a pitcher and chill a few hours or overnight.  It will thicken more as it cools.  Serve as is with a dash more nutmeg, over ice with bourbon or make an eggnog latte.  Enjoy!