There is nothing that says Christmas quite like a frothy glass of eggnog.
I posted this homemade eggnog recipe years ago, but I just updated the pictures (thank you, Colleen!!) and I figured this is the perfect time to republish it.
I often make it (alcohol-free, of course!) for my kids’ breakfast. I use organic whole milk, real maple syrup and farm fresh eggs. It’s actually quite nutritious!
It’s super easy too. Basically, you just throw the ingredients in a blender, blend and pour! Does that not look amazing??
THE BEST Homemade Eggnog Recipe
Want to take it from nutritious breakfast to decadent holiday treat? Here’s how.
- 1 cup whole milk, (avoid ultra-pasteurized)
- 1 cup heavy cream, (avoid ultra-pasteurized)
- 4 eggs, separated
- 2 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 3 Tablespoons maple syrup (the real deal please!)
- 3 to 4 oz bourbon (or to taste)
- 1 Tbsp sugar
- Separate the egg yolks from the whites. Set the whites aside, and place the yolks in blender. Add the milk, cream, vanilla, spices and maple syrup. Process until smooth. Stir in the bourbon, and set aside.
- In a separate bowl, beat egg whites till soft peaks form. Add the sugar and continue to beat till stiff peaks form. Gently fold the egg whites into the eggnog. Serve with a sprinkle of freshly grated nutmeg.
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