How to make Vanilla Eggnog for Christmas!

I adore good Eggnog, a rich thick one with spices.. yum!

However I really love my lighter version I call Vanilla Eggnog, its lighter in calories because its made with whole milk, instead of pretty much half milk-half heavy cream as is done with really good traditional eggnog.  It also a touch thinner in texture with a this amazing hint of vanilla undertones.

(Now I always recommend that you use real vanilla flavouring in this recipe but I am well aware that the cost of the real this year is sky-high due to issue with “weather” events) so if you have the real, please use it.. if not and willing go for the fake flavour.

 

Vanilla Eggnog Recipe

  • 8 cups of milk or 2 liters
  • 6 egg yolks ( save the whites for other uses)
  • 2 tsp of vanilla extract

If you want it a touch sweeter, you can add half a cup of sugar or a touch of honey, I like it just as it is.

In a double boiler ideally or in a heavy bottomed pan on a slow heat of no more than four, add your milk and slowly start it to heat, stirring often with a whisk, you do NOT want this to boil.. gentle heat is your friend on this one.

Crack your eggs and split the yoke from the white, there are tools for this now if you do not want to pass it back and forth in its own shell. Please no yolk in the whites or they will not whip up right. Do each egg over its own little bowl, adding to the white bowl and yolk bowl.

Beat the egg yolks till well blended, then add around a cup of just slightly warmed milk to it and mix it in the bowl, then carefully add the mixed milk/yolk back into the main body of the milk.

If you want at this point, you could scrap the filling of a real vanilla bean off and into this to cook with it. It will take about five to six minutes to cook though, you are just cooking the eggs for safety sake and gently thicken the “nog”

Remember slow gentle heat, slow gentle whisking, if you start getting a lot of foam, slow down and go a little slower, let it take the time it will..  it will turn a beautiful soft golden color and will just heat enough that it will just start to steam as it all come together.

Add your 2 tsp of Vanilla extract and mix though.. Can be drank warm if you like or more traditionally served cold. Pour into a clean glass jar to chill in the fridge till you want to use it. It also makes a outstanding smoothie base.

If you want to dress this up fancy and add a pop of red, put a tiny scoop of vanilla bean ice cream on top of the glass with a long-stemmed cherry on top!

 

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2 Responses to How to make Vanilla Eggnog for Christmas!

  1. This sounds delicious! I’ve made a lighter version of egg nog in the past and I should make some again this year. Thanks for sharing!

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