I'm SO ready to kick off the Christmas season! How about you? How's a big, cold glass of homemade eggnog sound? Yeah, I'm in!
If you've never read the ingredient list on a gallon of store-bought eggnog I encourage you to do so. You can see for yourself why the stuff is SO bad for you! High fructose corn syrup, soy, preservatives, and artificial dies. Not to mention it's all GMO! But when you make it at home it's organic, and almost good for you made with the good milk and pasture raised eggs! And guess what? It tastes just like the real stuff, but better!
I actually had to save up eggs since my hens aren't laying as many in this cold. Let me tell ya' it's SO worth it! My family loves eggnog so when I started making it, it added an extra spark of Christmas spirit. And being able to make it at home just might save your Christmas if you get snowed in!
We brought in a Christmas tree and decorated it listening to Christmas music, eating cookies, and drinking cold mugs of homemade eggnog!
DIY Eggnog
8 egg yolks
3 cups milk
3/4 cup sugar
4-5 whole cloves
1 cup cream
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Add egg yolks to a small bowl and whisk until they are frothy and light in color. In a medium saucepan over medium heat, combine milk, sugar, and cloves. Bring to a low simmer stirring almost constantly. Remove about 1 cup of the milk mixture and slowly pour it into the egg yolks. Pour the egg yolk mixture into the saucepan whisking constantly. Cook until the mixture thickens slightly. Mix in cream, nutmeg, and cinnamon. Pour through a strainer into a half gallon canning jar. Chill for at least 4 hours before serving.
8 egg yolks
3 cups milk
3/4 cup sugar
4-5 whole cloves
1 cup cream
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Add egg yolks to a small bowl and whisk until they are frothy and light in color. In a medium saucepan over medium heat, combine milk, sugar, and cloves. Bring to a low simmer stirring almost constantly. Remove about 1 cup of the milk mixture and slowly pour it into the egg yolks. Pour the egg yolk mixture into the saucepan whisking constantly. Cook until the mixture thickens slightly. Mix in cream, nutmeg, and cinnamon. Pour through a strainer into a half gallon canning jar. Chill for at least 4 hours before serving.