For me, this is the Holy Grail.
A recipe for homemade eggnog that tastes like storebought.
You might think I’m weird, but there are more of us than you think!
My husband and I are the eggnog snobs in our family.
One thing where we’re different is that we did NOT like the taste of homemade eggnog – we preferred storebought.
We also don’t like booze in our nog, either.
I’ve tried and tried many, many recipes and finally just gave up and planned on spending $5-6 per half gallon for decent eggnog during the holidays.
We would go through about a gallon a week, no joke.
But most recipes for homemade eggnog were either too this, or too that. None of them tasted just quite right.
One thing I’ve noticed is that eggnog flavors are HIGHLY regional. Which means eggnog here in Washington tastes quite a bit different than eggnog, say, in NYC. And you never know what kind of flavors the recipe authors themselves liked!
So, needless to say it was annoying to be spending that much of our hard-earned dinero on our ravenous eggnog habit. I also plan on getting a milk cow within the next year or two so it made me doubly frustrated, since when I get my Bessie I’ll have lots of cream to make nog with!
UNTIL LAST YEAR!
When I discovered a great recipe for simple, homemade eggnog that tastes pretty darn similar to storebought eggnog. More specifically, we think it tastes similar to Darigold’s eggnog that is sold in the PNW.
And yes, I’m posting this recipe in AUGUST. Why? Because we have chickens. 15 of them, actually. And it is the middle of summer, therefore we have lots of eggs. Practically coming out our ears.
And, quite frankly, eggnog is much too delicious to be considered a holidays-only drink. So instead of enjoying all my delicious creamy homemade eggnog to myself, I thought I’d tantalize you with photos and give you the recipe.
One thing of note – this recipe uses RAW eggs. I would never make this recipe with storebought eggs, and I did try to cook it once but it didn’t taste nearly as good, so be forewarned.
When I make eggnog, I generally use eggs I collected that same day, to maximize the freshness. It doesn’t get better than that!
Homemade Eggnog Recipe
- 6 eggs
- ⅔ cup sugar (blonde coconut sugar can be used)
- ½ teaspoon salt
- ⅛ teaspoon rum flavoring
- 2 teaspoons vanilla extract
- 1 quart half ‘n half or cream
- 1 tsp ground nutmeg
- In large bowl, beat eggs until they get foamy.
- Add sugar and salt and beat until frothy, thicker and lemony-colored.
- Add in the flavorings, cream and nutmeg.
- Chill at least 3-5 hours before serving to allow flavors to blend.