Easy Homemade Eggnog
Don’t you just love Christmas?! There are just certain things that happen this time of year that don’t happen at any other time.
For example:
Eggnog
Oh I just love eggnog passionately, don’t you? I mean I am assuming you do since you are here, reading this post. Why would you click on a recipe for something you don’t like?
Making homemade eggnog has actually been quite a trial and error process for me for some reason. It started last year and was rather unsuccessful so I gave up and revisited this dilemma again this year.
I have no idea why it is so hard for me but I did have some expectations if you will. First of all, I wanted an eggnog that tasted like the Darigold version or something similar to it but without corn syrup and carrageenan and whatever other nasty ingredients Darigold has chosen, for whatever reason, to put into there eggnog but I do love how it tastes….Second I wanted it to be easy to make (of COURSE!!!!).
I chose to use a rum extract in this but you can certainly leave it out if you can’t find it OR you could do the obvious and use actual rum. I don’t do a lot of drinking, especially not at 9:30 in the morning which is when I was working on this, and my kids love eggnog so I wanted them to be able to help me drink it since this is NOT particularly non-fat….and I am attempting to be good in the eating department despite the holidays.
So after much kitchen experimentation I give you….some of the most delightful eggnog you will ever have:
- 1 cup whole milk
- 1½ cups heavy cream
- 3 egg yolks
- 2 tablespoons honey
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon rum extract (optional)
- Place all the ingredients in a blender.
- Blend on high for about 2 minutes, the nog will actually be quite warm, thick and frothy.
- Serve immediatly with a little extra nutmeg sprinkled on top or you can chill it and serve later (I prefer chilled most of the time although I do enjoy putting some in my coffee in the morning).
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