A couple of years ago, I shared an eggnog recipe on my blog. I love making homemade eggnog using eggs from our coop around the holidays.
In the following years, I have tweaked and simplified and I think perfected my recipe (as well as my photography skills!).
So, in the name of the holiday spirit, I wanted to share a new eggnog recipe with you that's become a favorite at our house - when our chickens are laying, that is!
Instead of the traditional cinnamon and nutmeg, being Scandinavian, I prefer to use cardamom as the spice in this recipe.
If you're unfamiliar with cardamom, you're in for a treat when you try it in this recipe.
And don't worry about buying a whole jar, because it's also the spice I use in my half pound cake recipe which, incidentally, goes wonderfully with a glass of eggnog!
I also add cardamom to my zucchini bread and mixed berry skillet crisp, so it won't go to waste!
Fresh Tip: If you don't have the time or inclination to make your own eggnog, try adding just a splash of brandy and a dash of ground cardamom to the store bought version! I think you'll love the flavor combination.
Enjoy!
My Favorite Holiday Eggnog Recipe
In a heavy saucepan over low heat, bring milk, vanilla and cardamom to a simmer, stirring occasionally.
Meanwhile whisk egg yolks and sugar in a large bowl until frothy and a pale yellow color. Slowly add the hot milk, one ladle full at a time, into the eggs, whisking to combine.
Pour the mixture back into the saucepan and cook over medium heat for 2 to 3 minutes until slightly thickened, stirring constantly. (The mixture should be heated to 160 degrees to ensure any bacteria in the raw eggs is killed.) Remove from heat and let cool on the counter.
When cooled, stir in the cream and brandy (to taste). Chill for several hours or overnight.
Since eggnog is so heavy, I like to serve it in shot glasses (with unlimited refills, of course!), then garnish it with an additional sprinkle of cardamom and a cinnamon stick.
(Scroll down for the printable recipe card.)
This recipe makes at least six generous servings.
The eggnog will keep in the refrigerator for several days, improving in taste as it ages.
Even though the eggs are technically cooked, I recommend only using fresh eggs from your own chickens to reduce your risk of salmonella, and to avoid serving any to those with health issues or weakened immune systems.
Of course, since it contains alcohol, this eggnog shouldn't be offered to children!
If you choose to omit the brandy, the recipe becomes kid-friendly, but remember that the alcohol helps the eggnog keep longer, some claim for weeks, even! But non-alcoholic versions should be consumed within a day, and spiked versions I like to use within 3 days.
This cocktail recipe is intended for adults of the legal drinking age in your country of residence. Please drink responsibly. Do not drink and drive.
