Easier Than You'd Think Homemade Eggnog

by Divine Domesticity on November 22nd, 2008

I just had to try out the recipe for Homemade Eggnog that Nic at bakingsheet posted about. She picked a great one: Very little cleanup, basic ingredients and it comes together super fast. My only alteration would be to use less vanilla extract, as it seemed a bit too sweet to me (but hey, isn't that what people love about eggnog anyways?)

Note: You can buy pasteurized eggs still in-shell if you are worried about Salmonella.

Nic's Homemade Eggnog
Makes 2 large or 4 small servings.

2 eggs, room temperature
4 T. sugar
1/2 tsp. vanilla extract (my alteration)
1/4 tsp. nutmeg, plus more for garnishing
2 c. low fat milk
2 oz. brandy (optional)

1. In a large bowl, whisk together eggs and sugar until light in color and sugar is dissolved. Whisk in vanilla, nutmeg, milk and brandy, if using. Strain into a small pitcher and chill. Pour into glasses and sprinkle with additional nutmeg.

Recipe from bakingsheet


Bertha P said...

Since discovering eggs pasteurized in the shell, I can't wait to make egg nog! Thanks for the recipe.

CookinsForMe said...

I haven't a clue if pasteurized eggs in the shell are available in my area but I absolutely love eggnog and plan to try this with splenda. Thanks!

liz taylor said...

Sounds yummy!