Have you ever tasted real, homemade eggnog? Believe it or not, it’s remarkably easy to make, and tastes sooo much better than the storebought version. With a few tools and a taste for a new experience, you can make our Christmas camping recipe for homemade eggnog in your new or used RV and enjoy a little cup of holiday cheer!
Homemade Christmas Eggnog
Tools You’ll Need:
- Fine Mesh Strainer
- Instant-read digital thermometer
- Medium bowl
- Saucepan
- Whisk
Ingredients:
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- pinch of salt
- 1/4 teaspoon vanilla extract
- ground cinnamon or nutmeg to sprinkle
- whipped cream for topping
Instructions:
- In a bowl, whisk together the egg yolks and sugar until light and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until mixture barely begins to simmer.
- Working carefully, add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Continue to add spoonfuls of the hot milk mixture to the eggs and sugar, whisking briskly as you go. This process “tempers” the eggs, allowing them to be reach a safe temperature to consume without bringing them to the finished texture of cooked eggs.
- Once you’ve added at least half of the hot milk mixture to the eggs, and whisked it thoroughly to combine, pour the tempered egg mixture back into the saucepan on the stove. (In other words, gradually add half the hot milk mixture to the eggs, and once you’ve done that, combine that egg/milk mixture straight back into the remaining hot milk.) Thoroughly wash this bowl with hot soap and water (you’ll re-use it in a little bit.)
- Whisk constantly for a few minutes until the mixture is just slightly thickened – or until it reaches 160 degrees F on an instant-read thermometer). Don’t worry – it will continue to thicken up as it cools!
- Remove the mixture from the heat and stir in the vanilla.
- Next, pour the eggnog through a fine mesh strainer into the medium bowl (the one you washed out a few steps back). The mesh strainer will help catch any bits of egg that did cook too fast while you were making the mixture.
- Transfer eggnog to a small pitcher and cover with plastic wrap. Refrigerate until chilled thoroughly. It will thicken as it cools! If it gets too thick, you can add a little milk (1-2 Tbs at a time) to the mixture and whisk thoroughly.
- Serve with a dollop of whipped cream and a cinnamon/nutmeg sprinkle (your choice!). Enjoy!
This is just one Christmas camping recipe that can help brighten your holidays. Let us know if you make it! And contact us today with any questions about starting the new year the right way – in a new or used RV!
