Festive Vanilla Bean Eggnog Bliss

$To make the Vanilla Bean Eggnog Cocktail, you need the following items: - 2 cups whole milk - 1 cup heavy cream - 1/2 cup granulated sugar - 1 tablespoon pure vanilla extract - 1 vanilla bean, split and scraped - 4 large egg yolks - 1 teaspoon ground nutmeg - 1 teaspoon ground cinnamon - Whipped cream for topping - Additional nutmeg or cinnamon for garnish For those using different measurement systems, here are some helpful conversions: - 2 cups = 480 milliliters - 1 cup = 240 milliliters - 1/2 cup = 120 milliliters - 1 tablespoon = 15 milliliters - 1 teaspoon = 5 milliliters You can add your own twist to this eggnog. Here are some ideas: - A splash of brandy, rum, or bourbon for an adult drink - A pinch of ginger for a spicy kick - Almond milk or oat milk for a dairy-free version - Chocolate shavings for a sweet touch Feel free to mix and match these ingredients to create your perfect holiday drink! {{ingredient_image_1}} To make this festive drink, start with a medium saucepan. Combine 2 cups of whole milk, 1 cup of heavy cream, and 1/2 cup of granulated sugar. Next, add 1 tablespoon of pure vanilla extract, the seeds from 1 split vanilla bean, and the pod itself. Heat this mixture over medium heat until it steams, but do not let it boil. Stir it often to help dissolve the sugar. While that heats, grab a bowl. In it, whisk together 4 large egg yolks until they turn pale and frothy. This should take about 2 minutes. Once the milk mixture is hot, slowly add it to the egg yolks. Make sure to whisk constantly to help temper the yolks and avoid scrambling. After mixing, pour the egg mixture back into the saucepan. Cook it over medium-low heat, stirring all the time. You want it to thicken slightly and coat the back of a spoon. This step will take about 5-7 minutes. Once thickened, take it off the heat. Stir in 1 teaspoon of ground nutmeg and 1 teaspoon of ground cinnamon. Let it cool slightly, then strain it through a fine mesh sieve into a pitcher. This will remove the vanilla pod and any cooked egg bits. Finally, refrigerate the eggnog for at least 1-2 hours until it is nice and chilled. Whisking egg yolks well is key for a smooth eggnog. Use a large bowl to give you space. Start whisking with a steady motion. You want to break up the yolks first. Keep whisking until they become pale and frothy. This process adds air, which helps create a creamy texture. If you find it hard to whisk, try a hand mixer for a minute. Tempering the egg yolks is simple but important. To do this, you add the hot milk mixture slowly to the yolks. This helps raise the yolk's temperature gently. If you pour too fast, the yolks might cook too quickly and scramble. Keep whisking during this process. Once the yolks are warm, you can mix them back into the saucepan without worry. This helps create a smooth and creamy eggnog. To get a smooth and creamy eggnog, use whole milk and heavy cream. These ingredients add richness. Heating the milk mixture slowly helps blend the flavors well. Make sure you stir gently. This way, the sugar dissolves without forming lumps. Remember to temper the egg yolks with hot milk. This step keeps them from scrambling. You can prepare this drink a day in advance. Just follow the recipe, then chill it. Refrigerate the eggnog for 1-2 hours. This allows the flavors to meld together. When ready to serve, simply pour it into glasses. Add whipped cream and your favorite spices right before serving. Garnish your eggnog with whipped cream for a festive touch. A sprinkle of nutmeg or cinnamon adds a lovely finish. You can also use a cinnamon stick as a stirrer. For a cozy feel, serve it in warm mugs. This drink is perfect for holiday gatherings or quiet nights by the fire. Enjoy the festive vibes! Pro Tips Use Fresh Spices: Freshly grated nutmeg and cinnamon will elevate the flavor of your eggnog, making it taste vibrant and aromatic. Chill Thoroughly: Ensure your eggnog is well chilled before serving. This not only enhances the flavor but also provides a refreshing experience. Experiment with Spirits: For an adult version, consider adding rum, bourbon, or brandy to your eggnog. Start with a small amount and adjust to taste. Presentation Matters: Serve in festive glasses and don’t skimp on the whipped cream topping for a beautiful presentation that will impress your guests. {{image_2}} You can easily change this drink. If you want an alcoholic kick, add bourbon or rum. Just 1 to 2 ounces will do. Stir it in before serving. For a non-alcoholic version, simply skip the booze. This way, everyone can enjoy it. It tastes just as rich and creamy without the alcohol. You can play with flavors in this eggnog. Instead of nutmeg, try ground cloves or cardamom. They add a warm, spicy touch. You can also mix in a bit of vanilla bean paste for extra vanilla flavor. Cinnamon is great too, but use it lightly. Each spice gives a new twist to your drink. Want a dairy-free eggnog? Use almond milk, coconut milk, or oat milk. They all work well in this recipe. Just choose a milk that you like. Make sure to use unsweetened versions to keep the taste balanced. This way, you get a creamy drink that fits your diet. To store your leftover eggnog, pour it into a clean glass jar or pitcher. Make sure to seal it tightly with a lid. You want to keep it cold, so place it in the fridge right away. This helps keep the eggnog fresh and tasty. Homemade eggnog lasts about 3 to 5 days in the fridge. Always check for any off smells or changes in texture. If you see or smell anything strange, it’s best to toss it out. Always keep tracking of when you made it. This ensures you enjoy it at its best. You can freeze eggnog if you have too much left over. Pour it into freezer-safe bags or containers, leaving some space for expansion. Label the bags with the date. It’s best to use frozen eggnog within 3 months. When you’re ready to use it, thaw it overnight in the fridge. Shake or stir well before serving. Yes, you can make this cocktail ahead of time. Prepare the eggnog and chill it for at least 1-2 hours. You can store it in the fridge for up to three days. Just make sure to stir it well before serving. This way, you save time on your holiday party day. If you’re out of an ingredient, here are some swaps: - Use almond milk instead of whole milk for a lighter option. - Coconut cream works well instead of heavy cream for a richer texture. - Brown sugar can replace granulated sugar for a deeper flavor. - If you lack egg yolks, try a custard base as an alternative. These swaps will keep your eggnog delicious and festive. To make a vegan version, follow these steps: - Replace whole milk with almond or oat milk. - Use coconut cream for a creamy texture. - Skip the egg yolks. Instead, use silken tofu blended until smooth. - Add a tablespoon of cornstarch to thicken the mixture. This vegan eggnog will still taste rich and festive for all to enjoy! In this blog post, we covered how to make a tasty Vanilla Bean Eggnog Cocktail. We looked at required ingredients, step-by-step instructions, and essential tips. You learned ways to customize your drink and how to store leftovers. We even discussed variations for both alcoholic and non-alcoholic options. Whether you choose a classic recipe or a twist, this drink is sure to please. Enjoy making it your own, and share it with friends for a cozy gathering. Happy mixing!$

Festive Vanilla Bean Eggnog Bliss

A creamy and spiced eggnog perfect for the festive season.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 2 15

Course Beverage

Cuisine American

Servings 4

Calories 200 kcal

Ingredients

2 cups whole milk
1 cup heavy cream
0.5 cup granulated sugar
1 tablespoon pure vanilla extract
1 vanilla bean split and scraped
4 large egg yolks
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Whipped cream for topping
Additional nutmeg or cinnamon for garnish

Instructions

In a medium saucepan, combine the milk, heavy cream, sugar, vanilla extract, and the seeds from the vanilla bean along with the pod itself. Heat over medium heat until just steaming, but do not boil. Stir occasionally to dissolve the sugar.
In a bowl, whisk together the egg yolks until they become pale and frothy.
Gradually add the hot milk mixture to the egg yolks, whisking constantly to temper the yolks and avoid scrambling them.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 5-7 minutes).
Remove from heat and stir in the ground nutmeg and cinnamon. Let the mixture cool slightly, then strain through a fine mesh sieve into a pitcher to remove the vanilla pod and any cooked egg strands.
Refrigerate the eggnog for at least 1-2 hours or until chilled.
To serve, pour the chilled eggnog into glasses, top with a dollop of whipped cream, and sprinkle with additional nutmeg or cinnamon for garnish.

Notes

Chill the eggnog for best flavor.

Keyword eggnog, holiday drink, vanilla