Eggnog was one of those things that perplexed me as a kid. Why would anyone in their right mind want to drink a beverage with eggs? Growing up, I only liked my eggs two ways: sunny side up or scrambled. But, as I have gotten older, I have acquired a newfound taste for it.
Eggnog can be an enjoyable holiday treat. It’s sweet, rich, and creamy. This eggnog recipe should definitely satisfy all the coffee lovers in your household.
I have always bought store-made eggnog (mostly due to laziness), and I kept telling myself that one day, I would eventually try to make it from scratch and well, here it is:
Ingredients (This should make around roughly 5-6 cups)
- – 2 cups of Heavy Whipping Cream
- – 1 ½ cups milk (nonfat, or dairy substitute optional)
- – 9 Egg Yolks
- – ¼ cup Maple Syrup
- – 1 tsp Vanilla
- – 1 tbsp. Cinnamon
- – Nutmeg (just a pinch or two)
- – Whipped cream, to garnish
- – Cinnamon sticks to garnish
Photo: Pinterest
Instructions:
1. Mix all ingredients in a blender and whisk until you see a creamy, smooth texture.
2. Place in refrigerator to set for an hour at least, although you can leave it in overnight to let the flavors ferment and blend.
3. Serve chilled and dollop with whipped cream. Sprinkle ground nutmeg on top and garnish with a cinnamon stick or cinnamon bark. Multiply recipe as needed to serve a large crowd.
BONUS TIP: The best thing about homemade eggnog: it makes for super quick eggnog ice cream! Pour the chilled eggnog directly into an ice cream maker (if you have one) and freeze according to your machine’s instructions.
Cheers!
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