Eggnog?! Think about it…who on earth came up with Eggnog? The ingredients make no sense to throw together, but the result is an absolutely delicious drink!
It’s become a holiday classic! And now you have eggnog ice cream, cheesecake, yogurt, pie etc, with rum or bourbon or without; it’s really a versatile beverage with a very unique flavor.
I don’t even mess with the store bought stuff because I think it tastes a bit like drinking egg flavored glue, but I love to make it at home around Christmas time.
A Family Tradition
As far back as I can remember, my Mom would make this simple eggnog recipe every year during December. I swear we would consume gallons and gallons of the stuff!
And now, it’s the one drink my kids ask me for every year and so easy to make even for a budding chef like my 13 year old Summer.
It’s funny, because I just can’t seem to keep track of the actual recipe. We have a “loose” recipe folder that contains all the paper copies of our random filings and for some reason, the Eggnog recipe always disappears.
I have to email my Mom or sister (she looses hers too) to get the darn thing again! It’s turned into a yearly comical tradition. (Jeff doesn’t like Eggnog, maybe there’s a connection.) However, I figured if I put it on the blog, I wouldn’t lose it again!
If you like Eggnog, give this a try and let me know what you think. I’ve included substitutions for a lower calorie/fat option. Enjoy!
- 1 c. pasteurized egg product (like Egg Beaters)**
- 3/4 c. whipping cream
- 1 pkg (3 3/4 oz) instant vanilla pudding
- 3/4 c. sugar
- 8 cups milk
- 1 tsp. vanilla
- nutmeg for garnish
Mix Egg Beaters, whipping cream, and vanilla pudding together with hand mixer or in a food processor.
Pour into large pitcher and add sugar, milk and vanilla. Whisk together. Then chill and drink it up.
Garnish with nutmeg if you like (traditionally, you can mix in 1/4-1/2 tsp. for the whole batch, but my kids think it’s pepper and don’t want anything to do with it). Other flavor options are just a little bit of chocolate syrup mixed in, cinnamon and whipped cream, or just a whiff of maple syrup.
Refrigerate leftovers, and give the Eggnog a good stir when you serve again.
*Low calorie/fat substitutions: use 1 c. Egg White Egg Beaters, 3/4 c. Splenda, 1pkg sugar-free instant vanilla pudding in place of respective ingredients, and make sure you use skim milk.
**Eggnog is classically made using raw whole eggs, my Mom made it this way when I was younger. However, eggs do present a significant risk of salmonella, especially raw. So now that pasteurized products are so good, I personally choose them. If you do insist on raw eggs, 4-6 whole, beaten well would be appropriate for this recipe.