There are two kinds of people in this world: those who like eggnog and those who don’t. I happen to be one of those who does. BUT…I’m kind of picky about it too. I don’t like just any old eggnog. I have a couple of brands that I favor.
Now, I like to make things homemade sometimes. Sometimes because it’s less expensive to make my own, sometimes to eliminate unnatural and unnecessary ingredients, and sometimes just to see if it’s something I can do. Eggnog happens to be the latter. I just wanted it to be something in my arsenal of things I can make.
But, like I said in the first paragraph, I’m kind of picky. I don’t like the frothy kind of homemade eggnog. All of the recipes I tried just weren’t right. The flavor wasn’t right, or the texture wasn’t what I wanted, or any number of other things. What I was looking for was the same thickness, flavor, and texture or the stuff you can buy in the store. You may not all agree with me, but in my opinion, certain brands of store-bought eggnog are the best. And that’s what I was looking to recreate. So, why not just buy it then? Because like I said before, I just want eggnog in my arsenal of things I can make. Maybe some of you are like me too.
So, on I went to develop my own recipe and this is what I came up with. I have a secret ingredient that some of you may consider cheating, but in order to get the flavor I want, it has to be there. This secret ingredient is LorAnn eggnog flavoring oil. I know, I know. Adding eggnog flavoring to eggnog? But seriously. Don’t knock it until you try it. For me it makes the difference between good homemade eggnog and super duper awesome homemade eggnog.
So there you go. Homemade eggnog, Dawn style. This is probably the only time you’ll see me trying to make something just like store-bought instead of better than store-bought. But that’s me and you can make your eggnog however you like it. You may want to omit the eggnog flavoring oil. You may want to add a touch of vanilla. You make it how you like it.
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 6 eggs
- 3 cups half and half
- 1 cup heavy cream
- 1/2 teaspoon LorAnn eggnog flavoring oil (optional, but highly recommended)
- Nutmeg to taste
- In a medium bowl, combine the sugar and salt. Add the eggs and whisk until well combined.
- Pour half and half into a medium saucepan. Add in egg mixture and whisk until combined.
- Heat over medium heat stirring constantly until it just begins to steam, then continue to stir for about one more minute. If you have a thermometer, it should be between 150 and 160 F. Just enough to cook the eggs, but not turn it into pudding.
- Remove from heat and add eggnog flavoring oil if desired.
- Add nutmeg to taste. I probably add about a teaspoon.
- Strain through a fine sieve to remove any possible lumps.
- Freshly ground nutmeg is best. You can find this in our store. Use a microplane grater to grate the nutmeg.