One of the things that I miss most about Christmas in Canada is eggnog! Or better yet, eggnog lattes (insert heart eyes here). Starbucks in the UK only uses an ‘eggnog syrup’ not actual eggnog, which is not at all the same taste. Bleh. The first time I ordered one, I thought it tasted funny, but thought eggnog here was just sweeter or something.
So this year, after having a taste of proper eggnog back in Canada, I decided to make my own. The nice thing about homemade eggnog is that you can control the calories and spices. Use full fat milk, cream, or skim… whatever your heart desires! Add rum, or no rum: star anise, cloves, or just nutmeg. I like mine with lots of spice and a hint of rum; which also happens to be spiced!
Most recipes I found online, said to use three parts whole milk, to one part cream. I wanted to make mine a bit healthier, and used only whole milk, but it’s not as thick as normal eggnog. Use single, double, half + half… whatever your heart desires! I also found recipes that said to whip the egg whites separately, and then add in just before serving. I imagine this would give it a bit of a frothier/thicker texture, but it felt like wasted effort for me.
The flavour will get stronger if you leave it overnight, so long as you keep the spices in. And if you want a festive punch, rather than just classic egg nog, add some 7-Up (or similar) and scoops of vanilla ice cream before serving. Perfection!
Even if you’re in North America, and have access to store-bought stuff, give homemade eggnog a try. It’s really quite delicious!
Inspired by this recipe on Jamie Oliver's website (https://www.jamieoliver.com/news-and-features/features/best-eggnog-recipe/)
- 1 litre whole milk*
- 5-6 whole eggs
- 130g sugar
- 120ml spiced rum
- 3 cinnamon sticks
- 2-4 cloves
- 1 vanilla bean, split with seeds scraped out**
- 1 star anise
- 1 tsp ground nutmeg
- In a small saucepan with a lid, place the milk/cream, vanilla pod, seeds, and all spices. Bring to a simmer over medium heat, remove, and allow to cool.
- Steep mixture for 30 minutes.
- While mixture is steeping, beat the eggs and sugar until lightened in colour.
- Whisk the milk mixture into the eggs, then add the rum. For a stronger flavour, let the mixture infuse overnight in the fridge.
- When ready to serve, strain into glasses and garnish with some ground nutmeg. To turn it into an eggnog punch, add scoops of ice cream and some 7-Up.
* Substitute with 3 parts milk, 1 part cream if desired ** Substitute with 0.5-1 tsp vanilla bean paste, or extract