Get ready to cozy up with a holiday classic—homemade eggnog! But here’s where it gets controversial: is it even eggnog without a splash of alcohol? WGN Entertainment Reporter Dean Richards is here to share his decadent recipe, and trust us, it’s a game-changer. Whether you’re a purist or a rebel, this version is sure to impress. And this is the part most people miss: tempering the eggs properly is the secret to a smooth, creamy texture—no scrambled eggs allowed! Ready to dive in? Let’s whip up some magic.
Dean’s Homemade Eggnog Recipe
Ingredients:
- 12 large egg yolks (yes, just the yolks—save those whites for meringue!)
- 1 cup granulated sugar (adjust if you prefer it less sweet)
- 2 cups heavy whipping cream (the richer, the better)
- 4 cups whole milk (skim milk? Not today!)
- 1 teaspoon ground nutmeg (freshly grated is a game-changer, but pre-ground works too)
- A pinch of salt (enhances the flavors)
- ½ teaspoon vanilla extract (pure vanilla is worth the splurge)
- A sprinkle of ground cinnamon, for topping (because presentation matters)
- (Optional) Alcohol of your choice—brandy, bourbon, rum, or whisky. Bold statement: Adding alcohol isn’t just tradition; it’s a must for some. But hey, it’s your eggnog—make it your own!
Directions:
1. In a medium bowl, whisk the egg yolks and sugar until the mixture turns pale and creamy. Think of it as a mini workout for your arm!
2. In a separate saucepan, combine the cream, milk, nutmeg, and salt over medium-high heat. Stir frequently until the mixture just begins to simmer—no boiling allowed!
3. Here’s the tricky part: temper the eggs by slowly adding a spoonful of the hot milk mixture to the eggs, whisking constantly. Repeat this process until about half of the milk is incorporated. This step prevents scrambled eggs and ensures a silky texture.
4. Pour the egg mixture back into the saucepan and whisk continuously for about a minute. The mixture should thicken slightly and reach 160-170°F on a thermometer. Pro tip: If it goes above 170°F, the eggs will curdle. If it’s undercooked, there’s a risk of salmonella. Precision is key!
5. Remove from heat and stir in the vanilla extract. If you’re team alcohol, add ¼ cup of your chosen spirit now. Controversial question: Is eggnog even eggnog without a boozy kick? Let us know in the comments!
6. Pour the mixture through a fine mesh strainer into a pitcher to catch any lumps. Cover with plastic wrap and refrigerate until chilled. As it cools, the eggnog will thicken naturally. For a smoother consistency, blend the chilled mixture with 1-2 tablespoons of milk.
7. Serve with a sprinkle of cinnamon or nutmeg. Fun fact: Some people prefer their eggnog warm—would you dare to try it?
Storage: Homemade eggnog keeps in the fridge for up to one week. Just give it a good stir before serving, as the spices may settle.
Alcohol Additions: If you’re adding alcohol, start with ¼ cup of brandy, bourbon, rum, or whisky when you add the vanilla. Feeling adventurous? Add more to taste—just don’t blame us if it gets too festive!
Final Thought: Homemade eggnog is more than a drink—it’s a tradition, a conversation starter, and a test of your culinary skills. Will you stick to the classics or add your own twist? Let us know in the comments—we’re all ears (and taste buds)!
