When the Genda family shared their advent wreath with us a few weeks ago, Barb also shared her eggnog recipe, with the promise that we would love it!
I had been hoping to share a homemade eggnog recipe as part of this year’s series anyway, so I asked her if I could share hers, and she generously agreed; however, I’m not a huge fan of eggnog, so I was skeptical about her promise that we would love this recipe.
That was before.
Oh my. It was love at first sip, and the girls and I agree that this eggnog is delicious. We shared a glass as soon as I was done taking pictures, and our five-year-old’s first words after she got done licking her lips were, “Can we have this again on Thanksgiving?”
It’s that good. I promise!
- 6 eggs separated
- 1 cup sugar
- 1 pint cream
- 1 pint milk
- 1 teaspoon vanilla
Beat egg whites till fluffy. Gradually beat in 1/2 sugar.
Beat egg yolks until pale white and fluffy. Gradually beat in remaining sugar.
Fold whites into yolks.
Add cream, milk and vanilla. Stir well.
Serve sprinkled with nutmeg.
Note: We’re a cookie dough-eating family, so the use of raw eggs doesn’t concern me too much, but there is a slight risk of salmonella and other food-borne illnesses when using raw eggs. You can reduce the risk by using fresh eggs that have been properly refrigerated and have clean shells (I washed my eggs before cracking them just to be safe). You can also use pasteurized whole eggs, or pasteurize them yourself.
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