Homemade Eggnog
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Homemade Eggnog! I partnered with Pete and Gerry’s Organic Eggs for a holiday recipe and knew I wanted to make eggnog. I’ve been meaning to make it for some time now, I usually buy it in the store this time of year, and honestly it’s been so long since I’ve had homemade I wasn’t sure what to expect but I can tell you right now it is so much better!
When I shop for eggs there’s such a vast range in price, even on the organic end, so I generally buy somewhere in the middle, thinking what could be so different? Well, there really are differences. These eggs are definitely high-quality. They have a nice hard shell that doesn’t crush in your hand when you break it - no bits of shell falling into the bowl or pan, and the yolks are vibrant in color with excellent flavor. They are good to their free-roaming chickens and they are good to the earth too. Pete and Gerry’s Organic Eggs are free from pesticides, added hormones, antibiotics, and GMOs, and they come from small family farms that are dedicated to humane animal treatment, safety, and environmental sustainability. Most of their farms are on the east coast but their eggs are available here in the Pacific Northwest as well.
As I mentioned before the Eggnog tastes incredible, it’s much lighter and creamier than store-bought. The recipe below is a cooked version which is very similar to making a custard, lots of whisking involved but it comes together very quick. After I added the brandy and bourbon I took a whiff and thought maybe it was too boozy! But it’s fine, after it chills the flavors mellow out and I think it’s a perfect amount. Cheers!
This is a paid partnership with Pete and Gerry’s Organic Eggs, all opinions are my own.
Homemade Eggnog
6 whole eggs
1/4 cup of sugar
1/4 teaspoon salt
3/4 cup brandy
1/4 cup bourbon
1/2 teaspoon of vanilla extract
1/4 teaspoon of fresh ground nutmeg
1 cup heavy whipping cream
2 cups whole milk
Cinnamon Sticks to garnish
Whisk the eggs and sugar together in a medium bowl until light and creamy.
In a saucepan whisk the cream, milk, nutmeg and salt, cook over medium-high heat, whisking often until mixture just starts to simmer. Then whisk the milk mixture into the egg mixture a little bit at a time using a ladle or measuring cup, whisk vigorously to temper the eggs, (you don’t want scrambled eggs!) once you’ve incorporated about a half of the milk mixture pour all of it back into your saucepan and return to stove. Over a medium heat whisk the mixture until slightly thickened and it reaches 160°F (about 2-4 minutes). Remove from stove and stir in the vanilla, brandy and bourbon. Pour into pitcher or jar and refrigerate for at least 3 hours (or longer) until well chilled. Serve with some freshly grated nutmeg on top and cinnamon stick. The eggnog will stay fresh refrigerated for one week.
