Homemade Eggnog

 The best recipe for homemade eggnog to ring in the holiday season!

I'm so excited to share today's post! It's Pete's homemade eggnog, and it is a household favorite during the holiday season. Even Greer loves her own cup full, making sure to tell her dad just how yummy it is with a smile adorned in an eggnog mustache. Can't you just picture her?? And even for myself - who can't quite decide if I'm an eggnog fan or not - truly loves a small glass with a little treat in the evenings. Pete has hooked us all on homemade eggnog; the store-bought will no longer do. We are spoiled and happier for it!

Before I share the recipe, let me give you a little history on this delightful holiday beverage. It's been two years since Pete first tried to make eggnog. While his 2018 attempt was valiant and with good effort, it turned out to be a bit chunky. The eggs ended up cooking and drinking was a little more like chewing. We can laugh about it now ;) 

The good news: he recovered quickly the following year with a novel idea + his newest kitchen gadget. Instead of cooking the eggs on the stovetop, and meticulously trying not to burn or cook them, he decided to pasteurize them using his sous vide. This way of pasteurizing the eggs, rids the eggs of pathogens without cooking them = no chunky eggnog. (If you're wondering, this method is safe for consumption of the eggs!) 

The eggnog he's been making since is absolutely delicious. It is creamy and thick, but not too thick. And the spices are right on point. We have a new and going-strong tradition in the Hill house, and it feels imperative to spread this cheer. Because every thing about this little drink is merry and scrumptious!

• What You'll Need
• 12 eggs - will use only yolks
• 4 cups whole milk
• 5 whole cloves
• 2 1/2 TSP vanilla extract
• 1 TSP ground cinnamon
• 1 1/2 cups sugar
• 4 cups heavy whipping cream
• 1/2 TSP ground nutmeg
• Rum, optional for serving

• What You'll Do
• Pasteurize the eggs using a sous vide with temperature set at 134.6°F for two hours. Once they have pasteurized, you can use them right away or cool them in an ice water bath before refrigerating them until you are ready to make the eggnog. You can store them in the fridge for up to two weeks.
• When ready to make the eggnog, separate the egg yolks from the whites. Put the egg yolks in a bowl and add the sugar, whisking until combined. Set aside.
• In a saucepan, combine the milk, cloves, and cinnamon. On the lowest setting, bring the milk mixture to a boil.
• Remove the milk mixture from the heat. Stir the egg and sugar mixture into the saucepan. 
• Then add the heavy whipping cream, nutmeg, and vanilla extract. Whisk until thoroughly combined. 
• Strain to remove the whole cloves. 
• Let the eggnog cool for about an hour before refrigerating. 

Notes:

If you want to spruce up your eggnog, you can add light rum when ready to serve. We like to add the rum to individual drinks instead of to the entire pitcher of eggnog. 

Pete adapted his recipe from this recipe, which you can follow if you do not own a sous vide. But, I highly recommend a sous vide, the difference in taste and thickness is astounding! We're huge fans of a sous vide! 

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