Homemade Eggnog (Polish Way)

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This classic Homemade Eggnog recipe is creamy and thick with a nutmeg undertone. It will be your new favorite holiday treat!

Prep Time5

Cook Time15

Total Time20

Course: Drinks

Cuisine: Amercian, Polish

Keyword: Homemade eggnog, Polish eggnog

Servings:

Calories: 376kcal

Equipment

Ingredients

2 cups whole milk
1 cup whipping cream
6 eggs yolks large
1/2 cup sugar- I used coconut sugar
1 tsp cinnamon
1 tsp nutmeg
1 tbsp vanilla
pinch salt

Garnish

Instructions

Separate the Eggs: Separate the egg yolks from the whites. Place the yolks in a large mixing bowl and set the whites aside.
2. Beat the Egg Yolks: Slowly add allulose or sugar to the egg yolks and beat them until the mixture becomes pale and slightly thickened. This step ensures a smooth and creamy eggnog. If you are using dark sugar, the mixture will not be pale.
3. Combine Milk and Cream: In a separate saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it reaches a scalding temperature (just before boiling). Stir occasionally to prevent scorching.
4. Temper the Eggs: Gradually pour the hot milk and cream mixture into the egg yolks, whisking constantly. This process, known as tempering, prevents the eggs from scrambling. Continue whisking until the ingredients are well combined.
5. Return to Heat: Pour the egg and milk mixture back into the saucepan and return it to the stove over medium heat. Stir continuously until the mixture thickens slightly, coating the back of a spoon. Be cautious not to let it boil.
6. Add Spices and Vanilla: Remove the mixture from the heat. Once the mixture has thickened, add the ground nutmeg, cinnamon, and vanilla extract. Stir well to distribute the spices evenly.
7. Cool the Mixture: Allow the eggnog base to cool to room temperature. Once cooled, cover the bowl and refrigerate for at least two hours or overnight to allow the flavors to meld and intensify.
8. Whip the Egg Whites: Whip the egg whites in a clean, dry bowl until stiff peaks form. Gently fold the whipped egg whites into the chilled eggnog mixture, creating a light and frothy texture. Serve immediately. ( You can totally skip this process if you want. This way your eggnog can stay refrigerated, and you can drink it later).
9. Add Alcohol (Optional): If you choose to include alcohol, stir in your preferred spirit at this stage. The alcohol enhances the flavor and acts as a preservative, allowing you to store the eggnog for an extended time.
10. Serve and Enjoy: Ladle the homemade eggnog into cups or mugs, garnishing each serving with whipped cream and a sprinkle of ground nutmeg. Optionally, add a cinnamon stick for a festive touch. Serve chilled and savor the rich, creamy goodness of your homemade creation.

Nutrition