I belong to a food blog community called Foodbuzz. It’s similar to Facebook for food bloggers. There are so many great recipes every day. I wish there was enough time to try them all out. Occasionally a recipe will come through that I have to try right away. This was one of those recipes. Even my kids couldn’t wait to taste some eggnog alongside their pumpkin pancakes. Let me just say, once you make this version, you will never buy store bought again! This recipe was easy and delicious. It was the right combination of nutmeg, cinnamon and egg. I used non-fat milk and I thought it was still creamy. Homemade Eggnog will be a new tradition in my home. It’s the most wonderful time of the year!

Homemade Eggnog
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4 large eggs, room temperature
¾ cup sugar
2 teaspoons vanilla extract
¼ teaspoon nutmeg, freshly grated *
pinch of cinnamon
4 cups milk (any kind, I use non-fat)
2 oz. brandy or bourbon (optional)

In a large bowl, whisk together eggs and sugar until all of the sugar is dissolved, about 2 minutes.

In a medium saucepan, over high heat, combine the milk, vanilla and spices and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, and pour mixture over a fine mesh strainer into a jar/pitcher/bowl, and set in the refrigerator to chill.

Pour into glasses, add liquor if desired, and sprinkle with additional nutmeg for serving.

Serves 8
*Note: If not using freshly grated nutmeg, you may want to use more nutmeg.

Adapted from: The Baker Chick