Homemade Eggnog

There is nothing more traditional for the holidays than a thick and creamy glass of homemade eggnog on a crisp winter's night. If you aready have found your perfect old fashioned eggnog recipe, you know it is just as delicious whether you imbibe on a traditional alcoholic homemade eggnog version or choose to make a non alcoholic eggnog recipe that even the kids can enjoy.

Our favorite recipe for homemade eggnog can be served with or without alcohol, and can be made up to 3 or 4 days ahead of time.

Homemade Eggnog

Ingredients
6 eggs
½ cup (125 ml) sugar
4 cups (1 L) milk
2 tsp (10 ml) vanilla extract
½ cup (125 ml) brandy (optional)
2 cups (500 ml) whipping cream
Ground nutmeg

Method
In a large heavy saucepan, beat eggs and sugar until well blended. Gradually stir in milk. Cook over medium-low heat, stirring constantly, until mixture is thick enough to coat a spoon, about 25 minutes. Pour custard into a large bowl. Stir in vanilla and brandy. Chill bowl in ice water for a few minutes, stirring occasionally. Cover and refrigerate at least 3 hours or overnight.
To serve, beat whipping cream until soft peaks form. Gently fold whipped cream into custard. Sprinkle lightly with nutmeg. Either keep eggnog refrigerated or place bowl on a bed of ice. Serve within 2 hours. Makes 16 - 1/2 cup (125 mL) servings.

For a hint of holiday spirit, add dark rum instead of brandy when serving.

Tip Homemade Eggnog can be prepared ahead of time. It can be kept, covered, 3 to 4 days in the refrigerator. Whisk eggnog before serving.

Enjoy!

Recipe courtesy Eggs Recipes, Egg Farmers of Canada.

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