Eggnog Recipe

The Holiday’s are here and what better way to celebrate than with a glass of holiday cheer. While Wisconsin is known for it’s old fashioneds, beer, and supper club ice cream drinks, we also know a thing or two about holiday beverages. Whether it’s a brandy slush or Christmas cocktail, the holidays are definitely more fun when the whole family can enjoy a drink you normally don’t have. Eggnog is not a drink that’s enjoyed outside of the month of December so I’m going to share my recipe before the end of the Holiday season in hopes you can enjoy a glass or two before it’s too late.

Eggnog has its roots in England, so I debated at length about making a post about it. During the settlement phase of our state’s history, German and Scandinavian immigration might have dominated, but English ancestry was still in the top 5. Therefore, I’ve found a loophole allowing me to share my recipe. With brandy as the main alcohol in it, there’s no excuse for this to not be a Wisconsin holiday staple now. If you’re not a fan of eggnog but you’ve only ever had the grocery store half gallon commercialized eggnog, you haven’t had eggnog then. The stuff you buy in stores is not only not good, but adding things to it yourself doesn’t work because nothing stays mixed. For years before I perfected my own recipe, I would buy the stuff from the grocery store, add some whiskey, rum, and/or brandy, top it with some nutmeg and call it a day. But if it sits too long, the alcohol rises to the top. And again, it’s just not good to begin with. I fully believe if you try homemade eggnog, and it doesn’t even have to be this recipe, you’ll enjoy it, even if it’s just one drink after dinner. The creamy, silky, and smooth texture with heavy hints of vanilla of my recipe makes it a perfect dessert drink, so let’s get to it. The recipe below is for a single batch, which is what I would recommend if you’re trying it out for the first time to see if you want to make more of it, or if you’ve never liked eggnog before and you’re hoping the homemade recipe will do the trick. If you do like eggnog, or want to make a bigger batch for a gathering, or just want more at home for yourself, you’ll want to double the recipe. A single batch makes just under 5 total cups of liquid and a double batch, a little more than a gallon.

Ingredients:
– 6 egg yolks
– 3/4 cups sugar
– 1 cup heavy whipping cream
– 2 cups whole milk
– 1 teaspoon nutmeg
– 1 teaspoon vanilla extract
– Pinch of salt
– 1/4 cup Amaretto
– 1/4 cup Dr. McGillicuddy’s Raw Vanilla Liqueur
– 1/2 cup E & J Vanilla Brandy

Directions:
1. Place egg yolks in a bowl and add sugar. Whisk until super smooth.
2. On the stovetop, mix cream, milk, nutmeg, vanilla extract, and salt. Stir and warm, but DO NOT boil. As soon as you see the first signs of the bubbling associated with boiling, turn the heat off. The goal is to not spoil the dairy.
3. Slowly whisk the cream mixture into your bowl of egg yolks and sugar. The objective is to temper the eggs, making them safe to consume but without curdling them and thus cooking them. If the cream mixture is boiling, the eggs will start to essentially scramble. Even if you don’t boil the cream mixture, adding the heated liquid to the eggs too fast or not stirring enough when you add it in will curdle the eggs. Go slow and stir the whole time. This sounds more complicated than it is… I’ve never actually had a problem with this step though.
4. Once egg and cream mixture is completely mixed and you’re satisfied with the texture, add in your three alcohols and keep stirring for a few minutes.
5. Pour into your container of choice (I like to use a clear glass growler) and chill for a few hours.

That’s it. Drink it chilled and enjoy. Shake the bottle up every time before you pour a glass to ensure all your nutmeg is getting mixed around. If it sits for a day or so the nutmeg might come out of solution and sink to the bottom, but nothing a quick swirl can’t fix. I like to double the recipe when I make it as I’m never just making it for myself. I bring it to both sides of the family for Christmas gatherings and it’s always a hit. Feel free to change up the alcohol amounts or types. The vanilla flavor is key for me, but perhaps you want to tweak it in a different way. The brandy helps keep that little bit of Wisconsin in it, but I’ve enjoyed eggnog with bourbon and rum as well. Let me know what you think in the comments!