Wondering what to do with a fresh bounty of eggs? Alcoholic eggnog isn’t just for the holiday season – it’s delicious year round, and it’s insanely easy to make (and enjoy!).
For those us of who keep backyard egg laying hens, spring is the very exciting time of year when egg production ramps up again after a long winter break of slow laying. While you don’t need a rooster for your hens to lay eggs, you do need some daylight!
Alcoholic Eggnog Recipe Ingredients (makes 1 gallon of deliciously boozy eggnog):
- 16 egg yolks
- 2 cups sugar
- 5 cups milk
- 3 cups heavy whipping cream
- 3 1/2 cups Captain Morgan Spiced Rum (or a 1-liter bottle works)
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
Beat the egg yolks and sugar together. Once they’re well mixed, dump in everything else. Mix well. Enjoy it right away or wait a few days if you want a richer, more complex flavor.
I generally pour mine through a fine metal wire mesh, just to catch any bits of yolk or white that didn’t fully get mixed in.
The nutmeg and cinnamon might settle to the bottom after a few hours. Just shake it up before serving and enjoy.
YIELD: 1 gallon
If you don’t want it alcoholic, there’s no need to add the rum. Traditionally, eggnog is served with raw egg yolks. I just prefer to add the booze because it kills any potential hazards (plus it’s delicious).
If a gallon is more than what you want, it’s easy to cut the recipe in half and adjust to your desired quantity.
Also, feel free to adjust the ingredients to your taste. If you want it sweeter, add more sugar. If you want it thicker, add more heavy cream or experiment with coconut or soy milk. Make it your own & enjoy.
It’s also fun to experiment with the kind of alcohol you use. I don’t normally enjoy whiskey, but whiskey in eggnog adds a nice woody, earthy flavor to the drink.
Your friends will be impressed and they’ll have no idea how insanely easy it was to make. :)