It appears I have some apologizing to do.
See, I’ve neglected to share this recipe with you for an entire year.
Last December I shared my favorite homemade eggnog recipe with the KitchenAid blog, but somehow forgot to tell you all about it!
I was making some homemade eggnog ice cream the other day (don’t worry, the recipe is coming soon!) and it made me realize that I never put my *regular* eggnog recipe up on the blog.
Well, I’m finally remedying this mistake by sharing it today!
Eggnog is a love-it-or-hate-it kind of thing. I hated it as a kid, but as I got older (and discovered eggnog lattes) I developed a deep, undying love for the stuff.
My younger sisters and I would get SO excited at the beginning of the holiday season when we would see that first carton of eggnog in the fridge.
It always seemed like a mysterious beverage. How did they make it? Did it really have eggs in it? Why do we only drink it during the holidays?
Everyone seems to have their favorite way to drink it. Hot, cold, with coffee, with rum, with bourbon (my fav!)…. eggnog lovers can be pretty discerning.
Lots of people don’t bother cooking their nog, but others are worried about the whole raw-egg-thing. This recipe is made in the KitchenAid precise heat mixing bowl, but you can also make it on the stove if you have a thermometer.
You can also make it with pasteurized eggs if you want to be safe, but don’t want to cook the nog. Personally, I like to cook it because it thickens the nog and gives it a lovely custard-like texture.
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Here’s Your Recipe!
- 8 egg yolks
- 2/3 cup sugar + 2 tablespoons*
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon nutmeg (freshly ground is best)
- 1/2 teaspoon ground cinnamon
- 8 egg whites*
- *For optional egg white addition, if using.
- See the full recipe instructions over on the Kitchenthusiast