Homemade Holiday Eggnog Recipes

Egg Nog?

Sure! Homemade egg nog is fantastic and if you are homesteading and have chickens and/or dairy animals egg nog is a great way to use those wonderful free, organic and wholesome products!

Let's face it. Organic egg nog from the store is about $5.00 a quart where I live. It is decent tasting but nothing like the egg nog I remember that my parents used to make. If you are craving that rich, delicious, and definitely artery clogging nectar here are a couple of egg nog recipes that you can try.

Homemade egg nog is an old fashioned holiday treat!
Homemade egg nog is an old fashioned holiday treat!

Traditional Spirited Egg Nog

This is the real deal. You can leave the alcohol out of it if you like.

3 cups half and half (we use goats milk)

8 large eggs

1 cup sugar

pinch of salt

2 cups heavy cream

1/3 cup bourbon or cognac

1 teaspoon vanilla

1/2 teaspoon maple flavor

Bring half and half to a boil in a saucepan.

Whisk together eggs and sugar in a large bowl, then add hot half and half in a slow stream, whisking constantly.

Pour mixture into saucepan and cook over moderately low heat, stirring slowly and constantly until mixture registers 170°F on an instant read thermometer, 6 to 7 minutes, or is beginning to thicken. Watch carefully so you don;t get scrambled eggs..

Pour custard through a fine-mesh sieve (to remove any egg that curdled) into large bowl and stir in cream, brandy, maple and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

Serve in cups with freshly grated nutmeg dusted over top. Serves 12 quite generously.

Coconut Egg Nog

Be sure and get coconut milk and not something like cream of coconut or coco lopez! Shake the can, the more solid it sounds the better quality of coconut milk you have.

8 egg yolks

3 cups coconut milk

1 cup heavy cream

1/2 cup rum

1/3 cup sugar

2 teaspoons mexican vanilla

1/2 teaspoon freshly ground nutmeg, for dustingBring cream and coconut milk to a boil in a saucepan.

Whisk together eggs and sugar in a large bowl, then add hot cream mixture in a slow stream, whisking constantly.

Pour mixture into saucepan and cook over moderately low heat, stirring slowly and constantly until mixture registers 170°F on an instant read thermometer, 6 to 7 minutes, or is beginning to thicken. Watch carefully so you don;t get scrambled eggs..

Pour custard through a fine-mesh sieve (to remove any egg that curdled) into large bowl and stir in rum and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

Serve in cups with freshly grated nutmeg dusted over top. Serves 12 quite generously.

Amaretto Egg Nog

6 eggs

1 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon freshly ground nutmeg

2/3 cup Amaretto

2 1/3 cups whipping cream

2 cups milk

Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Stir in the Amaretto, whipping cream and milk

Chill before serving.

Makes about 2-1/2 quarts.

Egg Nog Latte

1/2 cup eggnog

1/4 cup whole milk

Heat to just under a boil in the microwave. Very carefully pour into a blender and blend until frothy. Keep face turned away from blender in case it spews hot liquid!

Pour 1 cup espresso, or very strong coffee in a cup.

Pour steamed egg nog mixture over.

Top with a dollop of whipped cream and freshly grated nutmeg.

Serves 1

Bailey's Irish Cream Egg Nog

6 eggs separated

1 cup sugar

1 1/2 quarts heavy cream

1 1/4 cups Baileys Irish Cream

Fresh grated nutmeg

Beat egg yolks and sugar together until thick and lemon colored. Set aside. Beat the egg-whites stiff.

Beat cream until thick.

Gently fold cream into egg whites, and then fold the both of them into the egg yolks with the Bailey's.

Chill.

2 qts.

How To Make Egg Nog

White Chocolate Amaretto Egg Nog

6 eggs

1/2 cup granulated sugar

1 cup whole milk

1/2 cup white chocolate liqueur

2 Tbsp. Amaretto

1-1/2 cups heavy cream

Chill a stainless bowl and beater from an electric mixer in the refrigerator In a 2 ½ qt bowl.

Combine eggs and sugar. Beat at low speed until mixed. Beat at highest speed for 5 minutes. Mixture will become light colored and fall in ribbons from the mixers.

All at once, add milk, white chocolate liqueur, and Amaretto. Whisk just until mixed; the egg mixture will become thin.

In chilled bowl, beat heavy cream at high speed to stiff peaks. Fold gently into egg mixture. Chill.

Mixture may start to seperate as it stands..just whisk gently.

2 qts.

Chocolate Ganache Egg Nog

1/4 lb milk chocolate, chopped

1 1/2 cup heavy cream

6 eggs, separated

1 teaspoon vanilla

1 dash salt

Bring 1 ½ c cream just to a boil. Remove from heat and add the chopped chocolate. Whisk until smooth.

Beat egg yolks then add chocolate mix. Add vanilla and salt. Beat egg whites until stiff peaks form. Fold whites into chocolate mixture. Chill.

Safety

Remember that any dairy product, especially one with eggs, should not be left out in a warm room for long. Keep egg nog refrigerated at all times. Raw eggs cn carry salmonella. Since we raise our own chickens we don;t worry about it, and have never had a problem, but you may want to use one othe cooked recipes if that is a concern for you.

Enjoy the holidays with this traditional drink!

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Comments 6 comments

Nicole 5 years ago

Is there any reason the Amaretto eggnog can't be cooked like the traditional spirited eggnog? I'll be using store-bought eggs and don't really want to leave them raw.


GiGi 7 years ago

Wow!!! Now I know what I'm going to do with my goat milk after I milk the dairy goat tonight!


Tasteful Tidbit profile image

Tasteful Tidbit 8 years ago

I love egg nog. Most of these are new to me. You certainly made my mouth water.


gabriella05 profile image

gabriella05 8 years ago from Oldham

mmmmmm yummmmy

Thanks


sukritha profile image

sukritha 8 years ago from Cochin

My mouth is fiield with water. Hreat. Keep Going

http://hubpages.com/travel/MostPopularCitieArround...


MrMarmalade profile image

MrMarmalade 8 years ago from Sydney

They all sound exotic and mouthwatering.

I will be brave and have one after the 6th

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