Unbelievably good with honey whiskey or bourbon.
If I had known that egg nog was so easy to make, I would’ve done this years ago and skipped the store-bought stuff. The recipe is from The Beekman 1802 Heirloom Cookbook – just purchased for $13 – woohoo! It has some really good, seasonal recipes, sections on the side of the pages to add your own notes, and beautiful note cards to add family recipes. The whole premise of this book is that it’s an “heirloom” and can be passed down from generation to generation.
Here’s the delicious recipe:
- 3 cups half-and-half (I used Hatchland Farm 1/2 and 1/2 – sold in the glass bottles)
- 2/3 cup sugar (I used sugar in the raw)
- 3 large eggs
- 3 large egg yolks
- 1/2 teaspoon grated nutmeg
- bourbon (optional)
In a large, heavy-bottom saucepan, bring 2 1/2 cups of the half-and half to a simmer over medium heat. Have a strainer set over a bowl ready for straining the eggnog.
Meanwhile, in a medium bowl, whisk together the sugar, whole eggs, and egg yolks until light and pale. (My mixture didn’t really become light and pale because I used sugar in the raw. If you use that as well, just whisk until all is mixed together and even.) Gradually whisk the hot cream into the egg mixture; then whisk the mixture back into the saucepan and cook over low heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon and registers 140 degrees on an instant-read thermometer. Remove from the heat and immediately strain into the bowl. Stir in the nutmeg and the remaining 1/2 cup half-and-half.
Let cool to room temperature. Add the bourbon (the book suggests 3 tablespoons but more may be what you’re looking for) and refrigerate to chill. Serve chilled.
Are you making homemade egg nog for your family? I’d love to hear about it!
Oh, and if you have a sweet tooth, this would be oh-so-tasty with homemade snickers. Yes, you read that right. A really fun holiday activity that will make everyone happy. Try try.
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