Easy and Delicious 15 Minute Homemade Eggnog
Many people think of eggnog as part of the essence of Christmas! Classic eggnog recipes are often incredibly rich and decadent (most store-bought eggnogs pack a whopping 400 calories per 1 cup serving!). This homemade eggnog tastes rich and creamy, but replacing half of the whole milk with cashew milk (or another dairy milk alternative) keeps the eggnog wonderfully creamy while making it much lighter than traditional eggnog. You can enjoy it guilt-free this holiday season (and any time of the year that you get a hankering for eggnog since it’s so quick to mix up a batch!).
Equipment
- A large pot
- A large heat-proof bowl or measuring cup
- A zester or fine grater
- A fine mesh strainer
- An instant-read thermometer
Ingredients
- 3 cups whole milk
- 3 cups unsweetened cashew milk
- ½ teaspoon freshly ground nutmeg*
- 6 egg yolks
- ½ cup cane sugar
- 3 teaspoons vanilla extract preferably Mexican vanilla
- 1 ½ teaspoon rum flavoring
- 1 teaspoon ground cinnamon
- ¼ teaspoon pink salt or another quality salt
- ¼ cup half and half
- ¼ cup heavy whipping cream
Instructions
- In a large pot, heat the whole milk, cashew milk, and freshly ground nutmeg together over medium heat, stirring often, just until steamy (about 5 minutes).
- While the milk is heating, whisk together the egg yolks and sugar until well blended. Once the milk is steamy, temper the egg mixture by gradually ladling in 2 cups of the heated milk into the eggs, whisking constantly.
- Once the eggs are tempered, whisk the egg and milk mixture back into the remainder of the hot milk mixture. Continue whisking and heating the eggnog until it reaches 160°, about 5 minutes longer. Do not let the mixture boil!
- If you don’t currently own an instant-read thermometer, I highly encourage you to purchase one. Kitchen thermometers are relatively inexpensive and a basic kitchen essential, but you can also test the egg and milk mixture for correct temperature by cooking it until it coats the back of a wooden spoon.
- Once the eggnog reaches 160°, remove the pot from the heat. Pour the eggnog carefully through a fine sieve into a heat-proof container.
- Whisk the vanilla, rum flavoring, ground cinnamon, and salt into the eggnog. Cover and refrigerate until cold, about 2-3 hours.
- Meanwhile, whisk together the two creams just until frothy. Once the eggnog is cold, add the frothy cream to the eggnog before serving. Garnish with a sprinkle of ground nutmeg or cinnamon if desired.
- Keep refrigerated and enjoy within three days.
Notes
*Freshly ground nutmeg is extra delicious, but you can use preground nutmeg if that’s what you’ve got on hand, and the eggnog will still be yummy!