Eggnog is one of things that most people love or hate. And boy do people feel strongly about it. Lance loves it. He is incredibly happy when I bring home that first carton from the store each year.
Our first Christmas after we got married I thought it would be impressive if I made him some homemade eggnog. The recipe involved cooking a bunch of egg yolks and making a custard, then mixing in the sugar, cream and whatnot. Long story short, it took forever and left much to be desired in terms of taste. It was not what I was expecting.
Personally I don’t like really thick eggnog – I’m one of those people that cuts it with milk just to be able drink it, so I knew the custard base was never going to make me happy. I did a little research and decided to bite the bullet and make some with raw eggs. The results were phenomenal! Knock your socks off good.
Obviously drinks made with raw eggs have risks (salmonella being number 1). I would recommend making sure your eggs are very fresh and they stay refrigerated. You can also buy pasteurized eggs to use in this – the pasteurization process helps kill some of the bacteria. I realize not everyone will go for the whole raw egg thing, but if you’re willing to try it, you won’t be disappointed.
For my eggnog I decided to use bourbon. Both eggnog and bourbon have a very American Christmas feel to me, so I thought the two would pair perfectly. I used my favorite bourbon, Four Roses. I also would recommend using fresh grated nutmeg, the pre-ground stuff just doesn’t hold up in terms of flavor – and nutmeg is essential to eggnog.
Traditionally eggnog is made by whisking the egg then adding the other ingredients. I was feeling a little lazy and decided to try out making it in my food processor. That, my friends, is the way to do it. The whole thing took a matter of minutes and the food processor did all the work for me. If you don’t have a food processor, you could also use a blender – but I would be very careful if you have one of those super fancy blenders, they might end up cooking your eggs since they often get a little hot at the base.
This eggnog is sweet and boozy, but not too thick like store bought eggnog. It’s just decadent enough for it to go down easy – making it really hard to want to share it.
And due to the simplicity of this recipe, it’s really easy to double (or more to feed a crowd of eggnog lovers) – just make sure your food processor as enough capacity. Enjoy!
- 3 eggs
- 1/2 cup sugar
- 1 tsp freshly grated nutmeg, plus more to garnish
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- 4 oz bourbon
- 2 oz brandy
- 5 oz heavy cream
- 10 oz whole milk
In the bowl of a large food processor, blend eggs for about 1 minute until well beaten. Add in remaining ingredients and process for 2-3 minutes to mix well.
Pour into glasses and top with additional fresh nutmeg, if desired. Refrigerate remaining eggnog.