I have been making homemade eggnog for the Thanksgiving and Christmas holidays for 50 years. Homemade eggnog has a vastly different taste than anything from a store. It is best served hot, right out of the pot. But most of all, it is best if shared with family and friends. The recipe below is my gift to you this year.
The recipe has its origins in a quest to recreate the eggnog that my maternal grandfather recalled from his youth. In his final months with us, my Grandmother and Mama teamed up to recreate the drink to provide much needed nutrition that Grandpaw Byon could eat and enjoy – a liquid diet packed with nutrition to keep him going. I soon happily joined my Mama in the task that has continued in his, and now Mama’s memory since their passing.
But as I said, the eggnog is only as good as the folks you share it with, and the annual Egg Nog Party in my family brings us all together to tell stories and laugh about which version of each is true – or not. We are a loud bunch, but that is part of the fun. I am the Nog Chef, although I do recruit others to help stir the pot – the actual pot and not the family, but I digress.
And just so you know, I do not add “medicinal purpose” (liquor) to my nog. That is added by each individual. What you get from me is a sweet, creamy drink that will warm your belly and your soul. With or without the “lumps”, you may never go back to store bought nog. Here goes and Happy Holidays!
Grandpa Byon’s Eggnog
Ingredients (reduce as needed):
1 gallon milk (your choice of whole, 2% or skim milk)
1 dozen eggs (yellow country eggs are best)
6 large serving spoons of sugar (about 2 ½ cups)
8-10 tablespoons corn starch
4-6 tablespoons vanilla
nutmeg (to taste)
cinnamon (to taste)
medicinal purpose (to taste)
Preparation:
- Pour milk into medium to large pot that leaves 2-3 inches of room above the level of the milk (you’ll need this room when you add the remaining ingredients). Place pot over low flame to begin warming the milk.
- Separate the egg yolks and whites, placing each in separate large bowls. Take care to remove the white stringy membranes that are attached to the egg yolks.
- Add sugar to the egg yolks and puree with a large spoon.
- Dissolve the corn starch in a half-cup of cold water and add to egg yolk and sugar mix.
- Pour this mixture into the warming milk and stir (a wooden or plastic spoon is best.
- Increase the heat to medium/high and stir the mixture continuously to avoid burning on the bottom of the pot. A lazy figure eight motion works great.
- Continue stirring the mixture until it just begins to boil. This may take 15-20 minutes or longer. Patience is key here, as heating at a faster rate may lead to burnt nog (YUK!).
- As the mixture nears boiling it should thicken up as the corn starch cooks. The goal is to have eggnog that is the consistency of cream, but some folks like it thinner or thicker. If the mixture does not thicken to the desired level, additional corn starch (2-3 tablespoons at a time) may be added as before. However, because the mixture is hot, the corn starch must be added in a steady stream while the mixture is being stirred vigorously. If not, little corn starch “rocks” will form (also YUK!).
- Once the eggnog reaches the desired thickness, add the vanilla and removed from heat.
- The egg whites that were set aside should now be beating until stiff. This mixture is added to the hot eggnog and “folded in” using a large spoon until the entire mixture consists of small “lumps”. In this way, the hot eggnog will “cook” the egg whites. Some folks do not like the “lumps” and this step can be skipped.
- Eggnog is best served HOT, adding nutmeg, cinnamon, and any “medicinal purpose” as individuals desire. Refrigerate the leftovers and serve cold or reheated.
- Last, but not least. Offer a toast to friends and family, past and present. Enjoy!