Homemade eggnog

Eggnog fans will love this classic homemade recipe, plus we have four fun variations and three creative ways to use the finished product!

Eggnog fans will love this classic homemade recipe, plus we have four fun variations (candy cane eggnog, anyone?) and three creative ways to use the finished product!

Homemade eggnog

Makes: 2 cups
Per  1/2 cup: 170 calories, 10 g protein, 16 g carbs, 8 g fat, 2 g fibre, 152 mg sodium.

Ingredients:

  • 1 cup pasteurized eggs (or 4 large eggs, lightly beaten*)
  • 1 cup 3.25% milk
  • 1/4 cup 35% cream
  • 1/4 cup granulated sugar
  •  3 tbsp bourbon (optional)
  • 1 tsp vanilla
  • freshly grated nutmeg for serving

Method:

Pour eggs into a medium bowl. Set aside.

Heat milk with cream, sugar and bourbon in a medium saucepan set over medium-high, stirring occasionally.

When mixture starts to bubble, remove from heat. Pour half of milk mixture into eggs, whisking constantly.

Pour back into saucepan and whisk constantly until heated through, about 30 more sec. Stir in vanilla.

Serve over ice, topped with freshly grated nutmeg.

TIP: *Lightly cooked eggs are generally safe to eat but shouldn’t be served to people with compromised immune systems. Buy pasteurized eggs, like Egg Creations, to use instead.

 

Candy cane eggnog

Add 1 tsp peppermint extract along with vanilla. Continue with recipe.

 

Chocolate eggnog

Instead of milk and cream, use 1 1/4  cups 1% milk. Add 1/2 cup chopped dark chocolate with sugar and bourbon to milk mixture. Continue with recipe.

 

Skinny eggnog

Use 1% milk instead of 3.25%. Continue with recipe.

 

Dairy-free eggnog

Substitute almond milk for 3.25% and coconut milk for cream. Continue with recipe.

 

Eggnog scones

Stir 2 cups all-purpose flour with 2 tbsp granulated sugar, 1 tbsp baking powder, 1/2 tsp salt and 1/4 tsp nutmeg in a large bowl.

Work in 1/2 cup cubed cold unsalted butter until crumbly. Pour in 3/4 cup Homemade Eggnog and stir until just mixed.

Pat dough into a 1-in.-thick circle. Cut into 8 triangle-shaped scones.

Arrange 1-inch apart on a baking sheet. Bake at 425 °F until golden, for about 15 minutes.

 

Chocolate eggnog truffles

Melt 1/2 cup chopped dark chocolate with 2 tbsp butter in a small saucepan over medium.

Remove from heat. Stir in 1/2 cup Chocolate Eggnog, 1/4 cup icing sugar and 1/2 tsp nutmeg until smooth.

Chill in refrigerator until firm.

Scoop out and roll into 1-inch balls. Dip in chopped toasted pecans to coat.

 

Eggnog latte

Heat Homemade Eggnog over medium, whisking constantly, until foamy. Pour a shot of espresso into a mug.

Top with hot eggnog. Spoon foam over latte and sprinkle with freshly grated nutmeg.

 

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine
@tanseyclaire