Kate’s Homemade Eggnog

Our 10 year old is the BIGGEST eggnog fan. Last week we learned to make this yummy recipe from our friend Kate. Here’s Kate’s Homemade Eggnog.

In his 10 short years, Conor has become quite the eggnog connoisseur. He has his favorites from the supermarket – golden, vanilla, and light. His absolute favorite eggnog, though, is by Kate. Over the past few years, Kate’s perfected an amazing recipe that she uses for cocktails at Galley. You may remember that I mentioned Kate here in this post. Each December Kate makes batches of eggnog and we’ve always bought some from her. Conor started asking, “When’s Kate gonna make eggnog?” Well, Kate offered to come over and teach Conor to make it himself.

This is Kate and Conor cracking the eggs and there’s lots needed for eggnog.

Homemade Eggnog is time consuming but so well worth the effort. It’s light and airy and bursting with the flavors of cinnamon, vanilla, nutmeg, and allspice.

I asked if it would be okay to share her “secret recipe” with you guys and she said sure! Yay! So excited to be able to share it with all of my amazing readers.

Kate’s Homemade Eggnog

Ingredients

• 9 Egg Yolks
• 2 Cups White Sugar
• 1 Carton of Whipping Cream (Pint)
• 1/2 Cup Powdered Sugar
• 1 Teaspoon Ground Nutmeg
• 4 Teaspoons Vanilla (we like vanilla)
• 1 Teaspoon Cinnamon
• 1/4 Teaspoon Allspice
• 1/4 Teaspoon Cloves
• Pinch of Salt
• Whole Container Heavy Cream (Quart)
• 1 1/3 C 1 Percent Milk
• Half a Vanilla Pod with seeds
• 1/3 C Demerara Sugar

Method

Step 1 – Separate 9 Egg Yolks and add a cup of sugar to them. Whisk together. (we used the egg whites for an omelette the next day).

Step 2 – While whisking, slowly add another cup of sugar.

Step 3 – Add 1/2 a carton of the whipping cream and mix.

Step 4 – Add 1/2 Cup of Powdered Sugar and the rest of the whipping cream.

Special Tip – It’s good to see air bubbles while mixing as it means the eggnog is nice and light.

Step 5 – Add all the spices into this egg / cream mixture. We added 1 teaspoon ground nutmeg, 4 teaspoons vanilla, 1 teaspoon cinnimon, 1/4 teaspoon allspice, 1/4 teaspoon cloves, and a pinch of salt.

Add 1/3 Cup Demara Sugar to the egg mixture.

Step 6 – Heat 1 3/4 Cups of 1% Milk and a whole container of Heavy Cream in a heavy bottomed sauce pan on low to medium heat.

Step 7 – Use half a vanilla pod and scrape the seeds into the Milk / Heavy Cream mixture while it’s heating on the stove top.

Step 8 – Once the milk mixture is steaming, mix 1 cup into the egg mixture so it doesn’t cook the eggs.

Special Tip – If you add it all at once it will just cook the eggs and not become eggnog.

Step 9 – Turn the Milk / Heavy cream mixture down to low. When it reaches 100 degrees, slowly add egg mixture.

Special Tip – Slow and low. If you cook it too fast it will turn into custard. It needs to reach 160 degrees in order to kill off bacteria. Continuously mix.

Step 10 – This step usually takes 45 minutes. You’ll need to continuously mix the eggnog with a whisk to make sure it doesn’t burn or turn into custard. Have a thermometer handy to test the temperature. Cook on low to medium low.

Special Tip – To check the consistency place a teaspoon in the mixture. If it coats the back of the spoon it’s the right consistency. You can always add more milk or cream if it’s too thick or thin.

Step 11 – Once it reaches 160 degrees. Turn the heat off and move the eggnog to a separate bowl and place in the fridge so it doesn’t continue to cook.

Step 12 – Strain the egg nog to remove the vanilla seed pod and place in clean containers. We like using clean glass milk jugs.

Kate’s homemade eggnog will last up to a week in the fridge. This made a container and a half of eggnog.

Conor, of course, likes his eggnog as is, but if you want to spike it with something – Kate said any brown liquor would be great in it – bourbon, brandy, rum… Anything you fancy.

I sprinkled some extra cinnamon on top for serving but you could also add cinnamon sticks or a star anise.

We plan on leaving some spiked eggnog out for Santa here by the tree:

That is, if Conor, leaves any for him…

A huge thank you to Kate for teaching Conor how to make her fabulous eggnog. He’s looking forward to having her and her son over for his famous homemade pizza. If you want to follow along with Kate on IG, you can here.