It’s that time of year, you see egg nog every where. It’s one of those drinks you either love or hate, but one thing we don’t love is the cost of it at the store. With items we already have around the house we can whip up our own egg nog and have enough for everyone at the party! This recipe is the non-alcoholic version, but you can always add in your favorite spirit to spice it up how you’d like.
Ingredients:
12 eggs- 1 1/4 cup sugar
- 4 cup whole milk
- 2 tsp vanilla extract
- 1 tsp ground nutmeg
- 2 cup evaporated milk
- 2 cup half and half
Directions:
- Combine eggs and sugar in a medium glass bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
- In a separate glass bowl, stir evaporated milk and half and half until combined.
Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.- Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container. Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.
Homemade Egg Nog Recipe
Ingredients
- 12 eggs
- 1 1/4 cup sugar
- 4 cup whole milk
- 2 tsp vanilla extract
- 1 tsp ground nutmeg
- 2 cup evaporated milk
- 2 cup half and half
Instructions
- Combine eggs and sugar in a medium glass bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
- In a separate glass bowl, stir evaporated milk and half and half until combined.
- Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
- Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container. Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.
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