Drink Gluten-Free How To Recipes

Homemade Eggnog

Homemade Eggnog | Aged & with a Modern Twist | The Foodie Eats

Homemade Eggnog

Aged & With a Modern Twist

Christmastime is my favorite time of the year for sure. And one of the reasons is because of all the treats that are associated with this season. I specifically look forward to eggnog. But I’ve never actually made homemade eggnog until now! So I did a TON of research figuring out what method I’d like to try and what flavors I wanted to use. And the result was nothing less than amazing.

Why This Easy, No-Cook Method is Okay!

Understandably, people have reservations about consuming raw or undercooked eggs. So when I began to see that several methods of making eggnog didn’t use any heat, I did a little research about eating raw eggs. In a nutshell, this is what I learned… The American Egg Board estimates that about 1 in every 20,000 eggs contains traces of salmonella. So that’s a percentage of 0.005% (five one-thousandths of one percent) – meaning the average person in America will come across a contaminated egg about once every 84 years.

My favorite part of this recipe is how simple it is to make. And you only need one dish – a blender! You simply add the ingredients in order one at a time. It really could not be any easier. And in my opinion, with the addition of non-traditional sherry, it’s one of the most delicious eggnogs I’ve ever tasted. I personally find the grocery store choices to be too thick and too sweet.

Here’s a little peace of mind for anyone who’s worried. Because this homemade eggnog recipe contains more than 20% alcohol, any possible traces of salmonella bacteria will be killed the longer you let it age. So that means that if you wait 2-3 weeks, there is no possibility of any bacteria remaining. But, if you’re like me, I’m taking the chance and drinking it today. I mean, what are the odds? Basically, you have a once in a lifetime chance.

And as Always… Please Pin & Share the Love!

Homemade Eggnog | Aged & with a Modern Twist | The Foodie Eats

Homemade Aged Eggnog
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Ingredients
  • 3 eggs
  • ⅓ cup sugar
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ cup bourbon
  • ¼ cup dry sherry
  • ¼ tsp. nutmeg
  • pinch of salt
Instructions
  1. In a blender on lowest speed setting - add eggs and blend until fully broken up into a homogenous mixture. Then (while blender is still going) slowly add each ingredient on list, one at a time, in order as listed.
  2. If you wish to age the nog... Pour into tightly sealed container and keep refrigerated for 2-3 weeks. Otherwise... refrigerate for several hours, until well chilled.
  3. Pour into glass and top with freshly grated nutmeg. Enjoy!


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