Homemade Eggnog with Islands of Whipped Cream is a traditional eggnog recipe that tastes delicious with or without your favorite liquor. It’s easy to make, and once you’ve tasted homemade eggnog, store bought just won’t do.
I love anything custard. The list includes rice pudding, custard pies, straight up custard, creme brulee and of course, eggnog. I’ve made this recipe off and on for many years and love it with or without alcohol, warm or chilled. If you’re a fan of custard like I am then serving and enjoying it warm will be perfect for you. The flavor is smooth and silky, and since I’ve made it, which is five days now, I’ve been adding it to my coffee.
Homemade Eggnog with Islands of Whipped Cream
This recipe is a cooked eggnog recipe. The eggs and milk are cooked until the mixture ‘coats a spoon.’ Cooking until a mixture coats the spoon is a technique used with sauces and egg-based mixtures. All you need to do is dip your spoon in the mixture, remove it and run your finger through the middle. If you see a clear path through the film without the mixture running, the mixture is ready. I like to use a wooden spoon, but a metal spoon works too. The length of time this takes varies depending on the pot you are using. If you are using a heavy dutch oven as you see in the photo above, then it may take a little longer – approximately 10 minutes. A steady medium heat stirring constantly is perfect!
The milk mixture is cooled to room temperature. While it’s cooling the egg whites are beaten till foamy, and then a little sugar is added then beaten to soft peaks. The egg whites are then folded into the milk. This step is what makes Homemade Eggnog with Islands of Whipped Cream far better than any store-bought eggnog. The egg whites add freshness making it creamy and out of this world delicious!
Islands of Whipped Cream
Yes, Islands. Aren’t they cute? The whipping cream is beaten, and dollops are floated on top of the eggnog in the punch bowl, or you can dot individual servings with a sprinkle of nutmeg. Yum Yum!
Spike or No Spike
This recipe tastes great with a variety of liquors; Rum, Whiskey, Rumchata, and last week my sister and I tried it with Chila Orchata which is a cinnamon cream rum. All of them work just fine.
Thanks for stopping by . Rose
P.S. If you’re not a fan of eggnog, I understand, so I’m including some links to a couple of family favorites. They are easy to make and perfect for entertaining because they can be made in advance.
- ⅓ cup sugar
- 2 egg yolks
- ¼ teaspoon salt
- 4 cups milk
- 2 egg whites
- 3 tablespoons sugar
- 1 teaspoon vanilla
- ½ cup whipping cream, whipped
- ground nutmeg
- brandy, whiskey, rum or your favorite liquor flavoring to taste
- Beat ⅓ cup of sugar into egg yolks.
- Add salt and beat.
- Stir in milk.
- Cook over medium heat and constantly stir, until the mixture coats the spoon.
- Note - Cook till coasts the spoon is a cooking technique used with sauces and egg-based mixtures. Dip your spoon in the mixture and remove it and run your finger through the middle. If you see a clear path through the film without the mixture running, it is ready. I like to use a wooden spoon, but a metal spoon works too. The length of time this takes varies depending on how heavy your saucepan is.
- Cool the milk mixture at least to room temperature.
- Beat egg whites till foamy.
- Gradually add 3 tablespoons of sugar to egg whites, beating to soft peaks.
- Add to custard and mix thoroughly.
- Add vanilla and flavoring. Flavoring can also be added to individual servings.
- Chill 3 to 4 hours.
- Pour into punch bowl or cups and dot with "islands" of whipped cream.
- Sprinkle with a dash of nutmeg.
- Serves 6-8.
- Prep time does not include the chilling.