The creamy classic is particularly popular at Easter and Christmas, but a glass of homemade eggnog tastes delicious on all other days of the year too. Filled in small bottles and nicely packaged, it is also a great souvenir. We show how easy you can make eggnog yourself.
You only need a handful of ingredients to make eggnog yourself. For the shelf life, it is important that you always work with clean kitchen utensils, use very fresh eggs and alcohol with at least 14 percent by volume.
Make eggnog yourself – ingredients for approx. 1 liter
- 8 fresh egg yolks (size M)
- 1 packet of bourbon vanilla sugar
- 250 g powdered sugar
- 1 can (340 ml) condensed milk (7.5% fat)
- 1/4 l white rum
Make eggnog yourself – this is how it works step by step
- For the egg liqueur, mix the egg yolks and vanilla sugar in a metal bowl.
- Gradually stir in the icing sugar, condensed milk, and rum.
- Beat the egg liqueur mass with the whisk of the mixer over the hot water bath for about 6 minutes until thick and creamy.
- Use a funnel to pour the eggnog into large bottles.
Make eggnog yourself – shelf life and storage
You should store homemade eggnog in the refrigerator – if it is tightly closed, it can be kept for up to 6 months.
Homemade egg liqueur – 2 delicious variations
With the help of a few extra ingredients you can add a delicious taste to eggnog:
- Coconut egg liqueur: For this exotic egg liqueur variant, replace the condensed milk from the basic recipe with 1 can (400 ml) of coconut milk.
- Extra tip: Since the coconut egg liqueur is thicker than the classic recipe, you should fill it in a bottle with a wide neck (see tips). Before serving, dip briefly in hot water or add 1-2 tbsp rum or milk and shake vigorously.
Chocolate egg liqueur:
For this recipe, first, boil 200 ml water and 200 g sugar for chocolate syrup. Stir in 80 g cocoa and simmer for about 5 minutes. Season with 1 pinch of cardamom and cinnamon each and let cool down lukewarm.
Replace the powdered sugar from the basic recipe with the chocolate syrup and the condensed milk with 300 g whipped cream.
Make eggnog yourself – practical tips
- Eggnog becomes firmer if it stands for a long time. By shaking the bottle, it becomes liquid again and can easily be poured into glasses.
- Eggnog is best filled in bottles with a wide opening. Simply use the glass bottles of milk, cream, or dessert sauces.
- You can bake cakes with meringue topping or macaroons from the egg white that is left over after separating the eggs. Egg white can also be frozen well.