Fresh Homemade Egg Nog

This recipe for homemade egg nog, comes from my grandmother who would serve it every Christmas Eve in her home. It was always a huge family get together and I love the memories I have associated with this egg nog. My grandmother always used regular grocery store eggs, but we love getting eggs fresh from our backyard. (I will also use pasteurized eggs from the grocery store when I’m serving it to friends who may worry about raw eggs.)

Homemade egg nog is a different texture than what you buy in a carton at the store. Homemade gets it’s thick, but light texture from air that is whipped into it. Carton egg nog is thickened by gelatin and other artificial thickeners that hold up in transportation better than little air bubbles.  Homemade may be different, but I think that’s a good thing–it usually is.

Homemade Egg Nog Recipe

6 eggs, divided
1/2 cup sugar
2 cups cream, divided
2 cups milk
1 1/2 Tbsp vanilla extract
1 tsp rum flavoring
freshly grated nutmeg

Put 6 egg yolks in a large mixing bowl, beat until light-colored. Gradually add in sugar. With the mixer running, slowly add in 1 cup of the cream, the milk, vanilla, and rum flavoring. (1/2 a teaspoon is all the rum flavoring I add in because I’m not actually a drinker. If you prefer it a bit more “boozy” tasting then add the full teaspoon.)

In a separate bowl mix remaining 1 cup of cream and two of the egg whites, whip until stiff peaks form. Gently fold into the milk and egg yolks mixture. Serve right away sprinkled with a touch of nutmeg.

**I prefer using regular whipping cream over “heavy” whipping cream if you have the option, I just felt it came together better in the end. Use your leftover egg whites to make homemade meringues, pavlova, or angel food cake.**

Let me know if you give it a try for the holidays this year!