In the US, around the holiday season, there is an influx of all things eggnog-gy in the food arena. There are eggnog-flavored cookies, coffees and more. The food store chillers are cram-packed with the stuff. The variety of eggnog often consists of traditional cow, soy, almond and coconut milk. Most, if not all, contain nasty ingredients such as high fructose corn syrup, artificial flavorings and gums. Although, I recall one brand (Straus) that is pretty good, but A doesn’t like it. He grew up with the everyday stuff, and unfortunately, that is what his taste buds are accustomed to when it comes to eggnog.
A few years back, I made eggnog for him with milk and cream. I thought it tasted awesome. It was so rich, so creamy, so custardy and so well spiced. It turns out that A doesn’t like nutmeg much, and missed that “evaporative” flavor. Last year, the stores ran out of eggnog early, so we reluctantly tried another homemade recipe. This time I went light on the nutmeg, and we had success!
It’s smooth, creamy (even though we used 2% milk only) and spiced just enough. The thickness of this eggnog can be adjusted with the amount of foamy egg whites stirred into it. A likes it on the not-so-thick side, so we didn’t go the whole hog with this. The touch of rum at the end really added to the evaporative flavor that he missed in the last batch I made. I guess we’ll be making homemade eggnog from now on rather than buying those cartons.
BEST-EVER TRADITIONAL EGGNOG
makes ~4 servings
- 4 large egg yolks
- 65 g (1/3 cup) raw cane (turbinado) sugar
- 480 ml (2 cups) milk
- 240 ml (1 cup) double (heavy) cream
- 1 small pinch sea salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tiny pinch ground cloves
- 1/4 teaspoon vanilla extract
- 1 large egg white*, beaten to soft peaks
- 1-1/2 teaspoons rum, or to taste
* If you like eggnog really frothy and thick, add up to 4 egg whites
1. Place the egg yolks, sugar, milk, cream, salt, cinnamon, nutmeg and cloves in a saucepan. Whisk until evenly combined.
2. Gently heat the mixture over low heat, whisking continuously until slightly thickened.
3. Remove from the heat, let cool, then add the vanilla and rum, and chill.
4. When the eggnog is well chilled, fold in the egg white and pour into glasses to enjoy.
Side note: If you let the eggnog sit, be sure to give it a quick stir to re-distribute any egg white foam that may have separated.