It doesn’t feel like the holidays around our home until the first batch of homemade eggnog is being made. I get into the mood for making eggnog by turning on some old Bing Crosby holiday tunes. You remember the ones your parents use to listen to? Nothing screams Christmas like a little Bing.. This is what Christmas dreams are made of.
We both love eggnog, and during the season we enjoy it often. While prepared nog is pretty darn good, the real deal is homemade. It does take a little extra time, or as I like to say, love, but it is well worth it. This happens to be another recipe that I have developed for Whole Foods using Clover Stornetta Whole Organic Milk. As I mentioned in that insanely delicious scalloped potato recipe, we are doing our part by spreading the word about clover Stornetta Non-GMO dairy products. We feel we can all do our part by supporting the Non-GMO initiative and using Clover Stornetta products is one way. We have been fans of their whole organic milk for some time now, and it definitely helps make homemade eggnog extra creamy.
What makes our eggnog recipe so special besides the creamy goodness is that we use cardamom instead of cinnamon for added flavoring. Cinnamon tends to be a bit on the cooler side while cardamom really warms a recipe up such as this creamy eggnog. I infuse the milk with sugar, cardamom, and fresh vanilla beans to create a complex flavor. Being fans of bourbon we throw in a little for that added holiday cheer. If bourbon is not your thing, leave it out or substitute it with a dark rum.
Recipe: Homemade Eggnog
8 cups whole organic milk
1 1/2 cups sugar
20 cardamom pods or 1/2 teaspoon ground cardamom
2 vanilla beans split in half
14 egg yolks
1 1/3 cup bourbon ** optional
nutmeg to garnish
In a tall 4-qt. nonreactive pot, stir together milk, sugar, vanilla beans, and cardamom.
Place over medium-high heat and bring to a boil.
Do not stir the milk, but use a spoon to skim off and discard any skin that forms on the surface of the liquid.
Boil until the mixture is reduced to about 7 cups, 25–30 minutes. Remove from the heat and strain into a bowl. Place the vanilla beans into the bottles.
Whisk egg yolks in the bowl of your mixer.
While whisking the yolks constantly, slowly drizzle in the hot milk mixture.
Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water and cook, stirring constantly with a wooden spoon, until the mixture reaches 175° on an instant-read thermometer, about 20 minutes. DO NOT STOP STIRRING or you will have scrambled eggs.
Place a medium mixing bowl into a large mixing bowl filled with ice. Strain the eggnog into the medium mixing bowl.
Let the eggnog cool, stirring often.
Whisk in the bourbon. ** if using
Pour the eggnog into two 1-qt. jars or bottles.
Refrigerate overnight to allow flavors to meld.
Serve chilled with a dusting of nutmeg.