Raw Egg Eggnog Recipe

Combine milk 1 5 cups of cream and all other ingredients minus the egg whites in a blend and combine thoroughly with a stand mixer or hand mixer beat the remaining 1 2 cup of cream and 2 tablespoons of egg whites until stiff peaks have formed fold the whipped cream mixture into the egg milk mixture chill and enjoy

Blend eggs and yolks in a blender on low speed for 20 30 seconds 2 add cream and blend with egg mixture for another 30 seconds on low 3 add the rest of the ingredients and blend until combined enjoy for spiked eggnog feel free to add 4 8 ounces of rum brandy or bourbon

Instructions add whole eggs to blender and blend on med speed or low if you only have a high and low setting option for 30 seconds add sugar and blend another 20 seconds add nutmeg cinnamon cognac bourbon milk and heavy cream and blend until combined about 10 15 seconds

Whisk the egg yolks and sugar together in a medium bowl until light and creamy in a saucepan over medium high heat combine the cream milk nutmeg and salt stir often until mixture reaches a bare simmer add a big spoonful of the hot milk to the egg mixture whisking vigorously

Slowly whisk the warm milk into the eggs then return the mixture to medium heat and continue to cook stirring gently until thickened to your eggnog y liking serve immediately or chill for up to 3 days before serving for extra thickness whip up 1 cup of heavy cream and fold into the eggnog before serving

In a blender beat eggs until lemon yellow 1 2 minutes add sugar vanilla and salt and blend again until combined pour from the blender into a 2 quart container with a lid a large 2 quart mason jar with a pour lid works well add the half half rum brandy and bourbon to the egg mixture and shake well

2 c half and half 1 c heavy cream step 1 combine the milk cloves 1 teaspoon of the vanilla cinnamon nutmeg and kosher salt in a large saucepan over medium low heat after the mixture has warmed for 5 minutes turn up heat between medium and medium high stir regularly to avoid scorching just until it comes to a boil

Directions gather the ingredients blend together milk eggs sugar vanilla and nutmeg in a large pitcher until well combined chill in the refrigerator before serving this recipe contains raw egg we recommend that pregnant women young children older adults and the immunocompromised do not consume raw egg

Cook the eggnog on medium heat stirring constantly with a wooden spoon until the mixture begins to thicken slightly and coats the back of the spoon it helps to have a candy thermometer but not necessary if you have one cook until the mixture reaches 160 f do not allow the mixture to boil or it will curdle

Scoop about 2 cups of the hot milk mixture into the eggs a little bit at a time whisking after each addition pour the warm egg mixture into the milk and whisk over medium heat until slightly thickened about 5 minutes remove from heat place in ice bath and whisk 2 3 minutes stir in cream rum and vanilla

Cooked eggs method add milk cream nutmeg cinnamon and salt to a saucepan heat the mixture until it is hot but not boiling in a bowl whisk egg yolks and sugar until creamy then take 1 2 cup of hot milk mixture and slowly whisk to egg yolks while stirring continuously with the other hand

In a large bowl beat the eggs until they are thick and lemon colored whisk in the sugar nutmeg lemon juice and salt add the milk and cream beat with a hand mixer for 1 2 minutes or until the eggnog is frothy serve with ice makes 6 large glasses

Well needless to say my love for eggnog has changed i promise you that you will love homemade raw eggnog it is light in texture yet creamy with the perfect amount of sweet and spicy ingredients 2 cups whole raw cream 2 cups whole raw milk 4 farm fresh eggs 1 3 cup of raw sugar 1 tbsp additional raw sugar 1 tsp fresh grated nutmeg

When i started researching recipes for homemade eggnog i came across a few different recipes and some interesting information about how eggnog came to be the infamous holiday drink it is today the general consensus is that eggnog originated in england in the 17th century and was made with eggs milk and some sort of alcohol aka nog

Drop the raw yolks into a large bowl set the whites aside and save for another recipe add the maple syrup and vanilla to the egg yolks and whisk until they are totally combined step 2 heat the raw milk raw cream fresh nutmeg and cinnamon in a pot over medium low heat

Step 3 add the heavy whipping cream milk and rum then whisk again step 4 cover the bowl and chill for about an hour step 5 when ready to serve bring out both bowls the mixed eggnog and egg whites for the bowl with the egg whites use a hand mixer to whip the egg whites until ultra fluffy and stiff peaks form

Set aside 1 tbsp of the granulated sugar add the egg yolks to the bowl of your mixer and beat until the lighten in color gradually add the remaining sugar to the bowl and beat until the sugar dissolves set aside in a medium saucepan add the milk heavy cream nutmeg cinnamon and ginger

Variation 1 include the egg whites i don t use the egg whites but it is the traditional way to use the whites reserve 1 4 cup of the sugar beat egg whites to soft peaks and then beat in sugar until stiff peaks form in a separate bowl beat 1 2 cup heavy cream fold egg whites into cream and serve on top of eggnog with a sprinkle of nutmeg

In a separate bowl blend or beat the egg whites and cream until stiff peaks form again the immersion blender really comes in handy now fold the egg white cream mixture into the milk egg yolk mixture chill throughly pour into a fancy glass and enjoy

Instructions wash eggs in warm soapy water and dry with a cotton towel crack eggs and separate the whites and yolks into separate bowls beat egg yolks lightly and blend well with other ingredients in a one quart container pour eggnog into 4 glasses and top with ground nutmeg serve immediately

Pour the tempered egg mixture back into the saucepan of milk on the stove whisking quickly and cook the mixture stirring constantly until it reaches 160 degrees f on a thermometer remove from the heat and stir in the vanilla and rum extract if using pour the eggnog into a bowl and cover with plastic wrap

Pour the eggs sugar and salt into a heavy bottom saucepan and whisk well to combine slowly add 4 cups of milk while cooking the mixture over low heat tmb studio stirring regularly continue cooking until the mixture reads between 160 to 170 f on an instant read thermometer about 30 to 35 minutes tmb studio

Instructions whisk together eggs sugar and salt in a large mixing bowl add to a medium large saucepan set over low heat then slowly whisk in 2 cups of the milk cook egg milk mixture for 18 22 minutes while stirring constantly until it reaches 160 f and leaves a thin film coating the back of your spoon

Add this one to your holiday recipes making eggnog is not complicated and can become one of your family favorites you will need several egg yolks cream and milk to make this super satisfying