If ever there was a seasonal drink, eggnog is it. Imagine drinking eggnog on spring break or poolside during the summer… it just doesn’t work, does it? We’re getting towards the end of prime eggnog drinking season and if you don’t make a batch soon you’re going to have to wait until next December rolls around to have some. Now is the time to whip up a batch, and it’s easier than you might think. The little effort it does require is worth it; homemade eggnog has a pure, custard-like flavor and is less sugary and less full of questionable ingredients than most of the eggnog sold in stores. We’d actually forgotten how good homemade eggnog could be until one of our readers, Anna Salveson, reminded us. This recipe is inspired by the eggnog recipe she sent in and hers is included below, too. According to Anna she’s been continually making batches of eggnog all month to keep her family satisfied, which we think qualifies her as an eggnog expert.
4 beaten egg yolks
3 cups coconut milk, almond milk, or whole cream
1 teaspoon maple syrup or sugar
1 teaspoon vanilla extract
ground nutmeg and cinnamon to taste
Mix egg yolks, 2 cups of coconut/almond milk or cream, and sugar. Stir gently but constantly over medium-low heat until the mixture thickens enough to cling to and coat the back of a spoon, about five to ten minutes. Be patient with this process – if you turn the heat up too high or don’t stir, the egg yolks might turn into scramble eggs.
Remove from heat and set the pot in a larger bowl filled with ice water (careful, so no water overflows into the eggnog!) and stir for 2-3 minutes then add the last cup of milk/cream and the vanilla.
If you want to add any additional holiday spirit (a few tablespoons of rum, bourbon or whiskey) to the eggnog, now is your chance. Let the mixture cool down to room temperature then chill for a while longer in the fridge. The longer you let the eggnog chill, the thicker and more custard-like it will become. Before serving, generously dust with cinnamon and nutmeg. If you can, buy whole nutmeg and grate it yourself (a microplane zester works great for this).
Makes 4-6 servings.
For a quick eggnog fix, you can try Anna’s recipe for one serving: In a blender, mix 1-2 raw egg yolks, 6 ounces coconut milk (or almond milk), 1-2 teaspoons maple syrup and 1/4 teaspoon vanilla extract. Blend for 30 seconds and serve dusted with nutmeg.