Homemade Eggnog Recipe
History of the Homemade Eggnog Recipe
Eggnog is a sweet drink made with cream or milk, raw eggs, and sugar as the basic ingredients. An eggnog recipe uses different flavorings, usually nutmeg, cinnamon and vanilla.
More often than not, a homemade eggnog recipe is spiked with some sort of alcohol. It was thought to have been originally spiked with brandy or wine. But because brandy was so expensive, it was later often replaced with cheaper rum. Today, brandy, rum, or bourbon are most often added to eggnog recipes.
No one knows for sure where the first batch of eggnog was made. It is thought to have originated in Europe, probably England. Eggnog means hen's milk in French.
Eggnog is hugely popular during the winter holidays, especially at Christmas. Unfortunately in the United States, eggnog and many egg nog flavored foods are difficult to find at any other time of the year. Actually, for me at least, that is probably a good thing. I love eggnog, and I'm sure I would weigh much, much more if I drank it year round.
For Eggnog Fans
Why You Should Learn How to Make Homemade Eggnog
I learned how to make my own homemade eggnog because egg nog bought in a
store is so expensive, and it doesn't last long at all in my house.
Plus, homemade eggnog tastes so much more delicious and having your own
eggnog recipe is very satisfying. It adds to the festive, homey feel of
the holidays to me.
Homemade Eggnog Recipe Warning
One note that I feel I must add: Homemade eggnog is made with raw eggs,
and my eggnog recipe is no different. Don't serve this drink to small
children, the elderly, or anyone with a compromised immune system.
Although the chances of food poisoning may be minute, it's not worth it
to take a chance.
Homemade Eggnog Recipe - Serves About 10
Eggnog Recipe Ingredients
- 6 eggs, separated
- 1 cup sugar
- 1 tablespoon pure vanilla extract (not imitation)
- 2 cups bourbon
- 32 oz heavy cream, whipped
- Chocolate curls, optional
Beat the yolks and add sugar and vanilla. Next, slowly add the Kentucky bourbon, still beating the eggs. Beat the egg whites til stiff. Fold the egg whites into the mixture. Next, fold in the whipped cream. Refrigerate for about 5 days. Stir a few times each day. Don't be alarmed when the color changes. It is supposed to become lighter. Just before serving, sprinkle with cinnamon and nutmeg and add some chocolate curls on top.
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