Mom Mom’s Egg Nog Recipe
Try this traditional old-fashioned non-alcoholic eggnog recipe which delivers rich and creamy flavors suitable for holiday celebrations or whenever you want a festive dessert. This egg nog recipe is from Ryan’s grandmother (Mom Mom) and it always brings back fond memories.
Ingredients:
- 6 large eggs
- ¾ cup granulated sugar
- 1 quart (4 cups) whole milk
- 1 cup heavy cream
- 1 tsp pure vanilla extract
- ½ tsp ground nutmeg (plus more for garnish)
- For an additional spicy note you can add a pinch of ground cinnamon or cloves to the egg nog recipe.
Makes about 6–8 servings of egg nog)
Instructions:
Separate the Eggs:
- Separate the yolks from the whites. Put yolks into one bowl while whites go into another bowl. Set whites aside (you’ll use them later).Ensure you handle the eggs carefully, especially for egg nog’s smooth texture.
Whisk the Yolks & Sugar
- Whip the egg yolks in a large mixing bowl until they turn pale.
- Add sugar slowly while beating until the mixture reaches a thick and pale state, resembling the start of perfect egg nog.
Add Milk, Cream & Vanilla:
- Gradually incorporate milk along with heavy cream and vanilla extract through whisking.
- By adding vanilla, cream, and milk, the egg nog achieves its distinctive taste.
Cook the Mixture:
- Pour the mixture into a large saucepan.
- Stir the mixture over medium-low heat until it reaches 160°F (71°C) and coats the back of a spoon without reaching a boiling point. This ensures it’s safe to drink as egg nog.
Cool It Down:
- Allow the mixture to cool for approximately 30 minutes after removing it from the heat. Place the mixture in the refrigerator to fully chill for a minimum of two hours so it becomes cold egg nog.
Whip the Egg Whites:
- Beat the egg whites until soft peaks form just before serving time.
- Incorporate the egg whites into the chilled eggnog carefully to create additional froth and lightness. Egg whites are essential for extra lightness in the egg nog.
Serve:
- Fill cups with the eggnog beverage and garnish with nutmeg before serving.
- Want it thicker? Either decrease the milk quantity by ½ cup or increase cream content.
- Use pasteurized eggs if you prefer to avoid consuming raw egg whites.
- Store the item in the refrigerator and consume within 2 to 3 days.