Making + drinking eggnog is one of my most favorite holiday season traditions, and really the only tradition my family has right now since we are sort of starting over with Christmas traditions since selling the restaurant! Today I am sharing my family’s recipe. It started with my grandfather (my mom’s dad) and now my dad makes it for us every year. This is NOT a healthy recipe, so be forewarned. In fact, it’s so thick and creamy that you have to eat it with a spoon! This is a great recipe from our family archives and it’s sort of top secret. We make it every year but never really share the recipe.
I will add that I definitely recommend starting to make it the night before you plan to serve it (so, maybe today… Christmas Eve Eve?) so that you can let the liquor/egg white/sugar mixture soak overnight. It makes a difference. But it’s still good if you have to make it all the day of.
How to Make Eggnog At Home
Of course you can buy eggnog at the store but it’s not nearly as good as homemade eggnog. This one tastes so much better and though it requires a little work, the results are so, completely delicious and worthwhile. We make it for Christmas Eve and always end up having the leftovers on Christmas day. You could use a stand mixer if you have one… I don’t, and growing up my dad always used a whisk (but he’s a professional chef so… it’s a lot of work for us regular people!)
Ingredients for Homemade Egg nog
- 12 eggs
- 2 cups sugar
- 1/2 cup confectioners (powdered) sugar
- 1/2 good quart bourbon (we use Early Times)
- 1/2 pint dark rum (we use Myers)
- 2 quarts heavy cream
Separate 12 raw eggs.
Set aside and refrigerate egg whites in a medium sized bowl.
Beat egg yolks + sugar in a large bowl.
Beat until light and fluffy and then add alcohol (mix in bourbon and rum). Stand for at least five hours (ideally the night before!)
Beat egg whites vigorously.
Whisk the egg whites and beat until peaks form. Gradually add 1/2 cup powdered sugar.
Fold egg white mixture into egg yolk mixture.
Carefully combine the whipped egg whites and egg yolk/booze/sugar mixture.
Make whipping cream!
Whip two quarts heavy cream until stiff, stir into egg/sugar/booze mixture and
We serve in little mugs, but you can put it in anything… even a bowl (LOL) You will definitely need a spoon!! The next day, we like to thin it out with a little milk. I love eggnog so much. We only make it once a year but that’s what makes it so special!