It’s time for the nog. This recipe uses toasted cream for a nutty note. It isn’t too hard to make and a fun twist. I’ve also listed a big batch and single serving recipe. Sometimes you have to match your eggnog needs appropriately. Whether you’re a spiked egg nog person or not, these recipes do the job.
If you don’t like all the talking you can skip to the printable recipe card bellow
Stumbling upon toasted cream may be one of my favorite internet finds. It’s a fun ingredient to keep in the fridge. It’s pretty easy to make too, It just takes some time. Toasting unlocks a new depth to heavy cream. Warm notes of caramel, vanilla, and walnuts. It’s great for most heavy cream uses. Coffee, whipped cream, butter, sauces, etc. One of my favorites being toasted mac and cheese. This stuff is a game changer, trust me. If you don’t have the means to make it for the eggnog that’s fine. This recipe will work just fine without it. Here is a link to the Toasted cream recipe. I won’t act like the one I use was my own doing. They provide more detailed info on the toasted cream too.
Once you make traditional Eggnog at home you can’t go back to the packaged stuff. It’s just a little more for the holidays. A little bit of extra love makes a difference. That love is also your personal touch. You have the freedom to throw whatever you want in it. A dash of garam masala is a favorite of mine. Pho spice and pumpkin are a great combo too. There’s a handful of fun ingredients to toss in your homemade eggnog :
- green cardamom
Just make sure to toss in a generous amount of nutmeg. That’s what gives eggnog its classic flavor. Playing around with your liquors is fun too. Make a spiked eggnog or keep it plain jane. They both have their moments. I prefer sweeter spirits for mine. Usually Heavy on the rum with a bit of brandy to pair. I just love these flavors and how they work with the nutmeg. Whisky is also a classic choice too. Bourbon or rye work phenomenally here.
Big or small eggnog batch
Bellow, there’s full recipe and a single serving of spiked eggnog. Sometimes making a full batch is too much work to scratch the eggnog itch. Having a quick and easy recipe is super handy. Most of my Eggnog drinking has been that version too. Putting together a whole batch is not the vibe at midnight after work. It’s quick, easy, and gets the job done. If you happen to run out of traditional eggnog during the holidays it’s a great backup. Grab a shaker tin or mason jar and the eggnog stays flowing. A protein shaker ball works great to mix everything up too. a little extra aeration brings a pleasant texture.
The weather has cooled and it’s time to get the homemade eggnog flowing. Make sure to stock up on nutmeg. Once you make it at home you can’t go back. Give both of these recipes a try when the vibe permits. Drink responsibly and enjoy the holidays.
Eggnog – Big Batch
- 16 oz Milk
- 8oz Toasted Cream (or regular)
- 8 Egg yolks
- 4oz Maple syrup
- 1 tsp nutmeg
- ¼ tsp cinnamon
- ⅛ tsp Garam masala
- 2 tsp Vanilla extract
- ⅛ tsp salt
- 4 oz Rum
- 2 oz Brandy
- Get a large bowl and fill ice. Top with salt and save for later.
- Add the milk to a pot on medium-low heat. The milk should be steamy without too many bubbles. About 165 to 170 degrees Fahrenheit.
- Crack your egg and separate the yolks from the whites.
- Very slowly whisk half of the hot milk into the yolks. A ladle works great. Add the yolk mixture back to the pan. Place on the stove on low heat and stir for another minute to thicken the egg nog. Make sure to stir to avoid high heat so the yolks don't scramble.
- With a fine mesh strainer pour the mixture into a wide bowl. Grab the ice bath from the freezer and place the egg nog bowl on top. Add the maple syrup, toasted cream, nutmeg, cinnamon, garam masala, salt, and vanilla extract. whisk everything until combined. For the spiked egg nog whisk in the rum and brandy after.
- Place in the refrigerator to cool down.
- serve in a pitcher or glass and garnish with more nutmeg
Sometimes you don’t have time for a big eggnog batch. You just need the nog in a cup to scratch that craving. Here’s a single batch recipe. This one takes a cocktail approach. If you don’t have a shaker tin dont worry. A mason jar or to go cup ( mugs or water bottles) work too.
Eggnog single serving
- 1 oz Milk
- 1 oz Toasted cream (or regular)
- 1 Egg yolk
- ½ oz Maple syrup
- ¼ tsp Nutmeg
- ⅛ tsp Cinnamon
- 1 oz Rum
- ½ oz Brandy
- separate the egg yolk from the egg white
- Place the egg yolk in one shaker tin. In the other Add all the other ingredients. Add the egg yolk, close the tin and shake dry.
- After dry shaking, add an ice cube and shake again until the eggnog is chilled.
- Double strain into a glass and top with fresh grated nutmeg