‘Tis the season for a delicious mug of creamy, nutmeg-y goodness.
I’ve been wanting to taste the difference between homemade eggnog and a bottle of Dean’s thick and creamy store bought eggnog. I have discovered that homemade eggnog is SO. MUCH. BETTER.
I wish I’d have doubled the recipe before making a batch for my family’s Christmas Eve party, because it was gone within minutes. We loved it so much that we made it again the next day.
Adding a drop of cinnamon or cassia essential oil will give it a much deeper flavor than ground cinnamon from the shore. Cassia oil gave it an especially unique sweetness. Ahh!! I love my oils! Just make sure you only use one drop…they are potent and it may ruin the flavor of the actual nog should you use too much oil.
Below are photos of the process, so that you can see how it should look. The actual recipe is at the bottom of this blog.
Here’s the recipe I used, and will be using every year from now on. It is simple and easy to make. Give it a shot if you have some extra time!
EGGNOG WITH ESSENTIAL OILS
3 cups whole milk
1 cup heavy cream
1 drop cassia or cinnamon essential oil
1 tsp vanilla extract
1 tsp grated nutmeg, plus more for garnish
5 eggs, separated
2/3 cup granulated sugar
In a saucepan, combine milk, cream, cinnamon oil, vanilla and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.
In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth.
Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Store in the fridge for up to 3 days in a tightly sealed pitcher. Or serve immediately. If refrigerated, shake it before you serve it. Garnish with grated nutmeg or cinnamon. Serves 8.
I hope you love it as much as we did!