Southern Eggnog
Indulge in the creamy, comforting decadence of homemade Southern Eggnog, a classic holiday beverage that blends rich flavors with a touch of Southern charm. This traditional eggnog recipe combines velvety egg yolks, warming spices like nutmeg and cinnamon, and a luscious mixture of whole milk and heavy cream for the perfect festive treat. For an extra kick, add a generous splash of bourbon or dark rum, making it the ideal drink for holiday gatherings or a cozy night in. The whipped egg whites folded in at the end give this eggnog its signature light and airy texture, setting it apart from store-bought varieties. With just 15 minutes of prep and a short chill time, this recipe yields eight servings that are sure to delight your guests. Serve it chilled with a sprinkle of freshly grated nutmeg, and savor the comforting flavors of this timeless holiday favorite. Perfect for Christmas parties, Thanksgiving dinners, or any winter celebration!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 0.75 cup Granulated sugar
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Cinnamon
- 1 cup Bourbon or dark rum (optional)
- 0.25 teaspoon Ground nutmeg (for garnish)
Instructions
Separate the eggs, placing the yolks in one bowl and the whites in another.
Using a handheld or stand mixer, beat the egg yolks until they are thick and pale in color.
Gradually add the granulated sugar to the yolks, continuing to beat until smooth and creamy.
In a medium saucepan, combine the milk, heavy cream, vanilla extract, ground nutmeg, and cinnamon. Heat the mixture over medium heat, stirring occasionally, until it is warm but not boiling.
Slowly pour the warm milk mixture into the beaten egg yolks while whisking continuously. This helps temper the eggs and prevents them from scrambling.
Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil.
Remove the saucepan from the heat and allow the mixture to cool to room temperature. Once cooled, stir in the bourbon or dark rum, if using.
In a separate bowl, beat the egg whites until they form soft peaks. Gently fold the beaten egg whites into the cooled eggnog mixture to create a light and airy texture.
Chill the eggnog in the refrigerator for at least 2 hours before serving.
To serve, ladle the eggnog into glasses, sprinkle with a pinch of ground nutmeg, and enjoy!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 22.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 89 mg | 7% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
