Homemade Eggnog
A rich, spiked blended eggnog made in a high-powered blender with eggs, maple syrup, cream, brandy, bourbon and rum.
Ingredients
| 4 | large eggs | |
| 1/2 cup | 120 ml | maple syrup |
| 1 1/2 cups | 360 ml | milk, dairy or dairy-free |
| 1 cup | 240 ml | heavy cream, or coconut cream |
| 1/3 cup | 80 ml | brandy or bourbon |
| 1/3 cup | 80 ml | rum |
| 1 tsp | 5 ml | nutmeg |
| — | ground cinnamon and/or cinnamon sticks for garnish |
Instructions
- Add the eggs and maple syrup to a high-powered blender and blend for exactly 4 minutes on high speed. Make sure to use a timer.
- Add the milk, heavy cream, brandy, bourbon, rum and nutmeg. Blend for an additional 10 seconds just to combine.
- Pour the eggnog into an airtight container and refrigerate until it's chilled.
- When ready to serve, give the eggnog a stir before pouring. Then garnish with cinnamon sticks or a sprinkle of cinnamon on top.