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Easy Budget-Friendly Creamy Classic Eggnog for a Crowd

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This creamy classic eggnog is proof that the best things in life often come from happy accidents. It’s budget-friendly, feeds a crowd, and tastes like a hug in a cup.

Ingredients

Scale
  • 6 large eggs, separated (room temperature)
  • 3/4 cup granulated sugar, divided
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt

Instructions

  1. Separate the eggs. Place yolks in a large mixing bowl and whites in another clean bowl. Set whites aside.
  2. Whisk the yolks with 1/2 cup of the sugar until pale yellow and thick, about 2 minutes (ribbon stage).
  3. In a large saucepan, combine whole milk and heavy cream. Heat over medium heat until steaming but not boiling (small bubbles around edges), about 5-7 minutes.
  4. Temper the egg yolks: slowly pour about 1 cup of hot milk mixture into the yolk mixture while whisking constantly. Then pour the yolk mixture back into the saucepan, whisking continuously.
  5. Reduce heat to low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 8-10 minutes (160°F/71°C). Do not let it boil.
  6. Remove from heat. Strain through a fine-mesh strainer into a clean pitcher or bowl. Stir in vanilla, nutmeg, cinnamon, and salt. Cool to room temperature (about 30 minutes), then cover and refrigerate until chilled (at least 2 hours or overnight).
  7. Just before serving, whip the reserved egg whites with the remaining 1/4 cup sugar using a hand mixer or stand mixer on medium-high speed until soft peaks form, about 3-4 minutes.
  8. Gently fold the whipped egg whites into the chilled custard using a rubber spatula until just combined (a few white streaks may remain).
  9. Serve immediately in cups or a punch bowl. Garnish with a sprinkle of nutmeg or a cinnamon stick if desired.

Notes

For best results, use fresh eggs and whole milk. The custard base can be made a day ahead and stored in the refrigerator. Fold in whipped egg whites just before serving for the best texture. If adding alcohol (bourbon, rum, or brandy), stir in 1 cup after the custard has cooled. The eggnog will keep in the fridge for up to 5 days without the egg whites, or up to a week with alcohol.

Nutrition

Keywords: eggnog, homemade eggnog, classic eggnog, creamy eggnog, budget-friendly eggnog, holiday drink, Christmas eggnog, easy eggnog recipe

Find it online: https://morselora.com/easy-budget-friendly-creamy-classic-eggnog-for-a-crowd/