How To Make The Perfect Homemade Eggnog

How To Make The Perfect Homemade Eggnog

The Perfect Homemade Eggnog Recipe

Yes, it’s that time of year again. Time for eggnog. You know, the creamy holiday drink that is the perfect way to warm up on a cold winter night? Why not forego that store-bought version and try homemade eggnog? 

homemade eggnog

Eggnog is a drink that has been around for centuries. It was first made in England, where it was called “egg-flip.” The English settlers brought it to America, where they changed the name from egg-flip to eggnog.

There are many different ways to make this delicious beverage. The recipe below is a classic, traditional recipe for eggnog. It calls for cream and milk to make the drink extra creamy and smooth. You can also add alcohol to give it an extra kick.

Eggnog is great served hot or cold, depending on your tastes. It can be served as a dessert drink at parties or enjoyed by itself as an after-dinner drink.

For those of you who’d like to give homemade eggnog a try, this recipe is a terrific place to start. It’s very easy to prepare, and in addition to the steps illustrated here, you probably have many of its ingredients on hand. Then all that’s necessary is to pour and enjoy!

Shop my favorite Eggnog/Coffee Mugs

Pairs well with my BUTTER COOKIES

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Homemade Eggnog


  • Author: Belle Omniley
  • Total Time: 28 minutes
  • Yield: 8 servings 1x

Description

Homemade eggnog is a fun holiday treat with our easy eggnog recipe. None of the fillers of the store-bought stuff — just cream, sugar, eggs, and spices. Enjoy it spiked or without alcohol for a kid-friendly version.


Ingredients

Scale

8 egg yolks

1 C white sugar

1 1/2 C whole milk

1/2 c evaporated milk

1 c heavy cream

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1 tsp vanilla extract

1/3 C bourbon or rum (optional)


Instructions

In a large bowl, use a whisk or stand mixer to beat egg yolks and sugar until they become pale and fluffy.

Combine the milks, cream, spices, and vanilla in a heavy bottom pot. Stir well. Move to the stovetop and slowly heat on low heat for about 9 minutes. Until the milk mixture is hot but not boiling.

Add the milk mixture slowly to the egg mixture. Whisking as you go. Once the mixtures have been completely incorporated. Place on stove and heat on low. Stir constantly until the mixture reaches 160 degrees.

Pour in a freeze-safe pitcher and let cool for 2 hours.

Remove from the freezer and add your alcohol; shake or stir well. Serve immediately.

Keep refrigerated for up to 5 days.

 

Notes

Omit alcohol for a kid-friendly version.

  • Prep Time: 10
  • Cook Time: 18
  • Category: Beverages
  • Method: Stovetop

Nutrition

  • Serving Size:
  • Calories: 146
  • Sugar: 4.4 g
  • Sodium: 192.7 mg
  • Fat: 10.4 g
  • Carbohydrates: 6.6 g
  • Protein: 5.8 g
  • Cholesterol: 202.3 mg

Keywords: eggnog, homemade eggnog, holiday drinks, traditional eggnog

 

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Valentine’s Brunch

Valentine’s Brunch

Today I’m sharing an easy Valentine’s Day brunch idea. Valentine falls on a Monday this year, so I know most of us will be celebrating the weekend before. My husband loves pancakes so I think I make a pancake breakfast/brunch and then we will go out for dinner on Sunday. I’ll be using my no-fail homemade buttermilk pancakes recipe it can be found here.

Be sure to enjoy the ones you love daily and not just for Valentine’s Day. Be Well-Omniley

 

 

 

 

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Belle Omniley

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Homemade Pancakes

Homemade Pancakes

 

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5 from 1 vote

Homemade Pancakes

Light and fluffy no-fail homemade buttermilk pancakes.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 2 people
Calories: 249kcal

Equipment

  • Griddle
  • Ice Cream Scooper

Ingredients

  • 1 C AP Flour
  • Tbsp sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 C + 1 Tbsp 1% buttermilk
  • 1 egg

Instructions

  • Mix buttermilk and egg in bowl.
  • In separate bowl whisk together flour, baking soda, salt, and sugar.
  • Gentle add flour mixture to buttermilk mixture. Avoid over stirring.
  • Heat griddle to 350° coat with butter and ice scooper full of mix and spread into a circle with the back of scooper.
  • Flip pancake after large bubbles form or after 3 minutes and cook another 3-5 minutes on the other side. Serve immediately.
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Homemade Chili

Homemade Chili

 

 

Greetings. I hope this post finds you in good spirits. Does it feel like Fall where you live yet? In Louisiana, we had a teaser last week and the first thing I did was make a batch of chili. During the fall and weather months, there are some recipes that are a must on my list and chili is one of them.

Chili is such a hearty dish, it can be served as a main dish or as a topping for baked potatoes or french fries you name it. When it comes to my household we have one dilemma when it comes to chili…can you guess what it is? If you guessed beans or no beans you guessed right.

For me I must have the beans; if you don’t add beans it is simply tasty ground beef to me. My guys however despite beans in chili.

Let’s talk about the official difference.

Traditional Texas-style chili is also known as chili con carne: a blend of meat, tomatoes, and chiles, but strictly free of one ingredient BEANS! When it all comes down to chili the secret really lies in your spices if you ask me. I finally found the perfect spice blend for my family and I think if you give it a try you will be pleased also.

 

Print Recipe
5 from 1 vote

Homemade Chili

Prep Time10 mins
Cook Time30 mins
Cooling10 mins
Total Time50 mins
Cuisine: Southern
Servings: 10 people

Equipment

  • Instant Pot

Ingredients

  • 1 Tbsp olive oil
  • 1 large onion, chopped
  • 2 tsp garlic, minced
  • 2 poblano peppers, seeded and chopped
  • 2 lb ground beef 80/20 or leaner
  • 1 Tbsp salt
  • 1 Tbsp Hot Mexican-Style Chili Powder
  • 1 Tbsp paprika
  • 2 tsp ground cumin
  • 1 1/2 tsp all-spice
  • 1 C beef broth
  • 2 cans 15 oz red kidney beans
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can peeled whole tomatoes, diced
  • 2 Tbsp Steen's cane syrup
  • shredded cheese, avocado, and sour cream for topping

Instructions

  • Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 2-5 minutes. Stir in garlic and cook until fragrant. Then add in poblano peppers.
  • Add ground beef and cook, break the meat up while cooking with a wooden spoon. Once no longer pink drain fat if necessary.
  • Return insert to instant pot and add in the remaining ingredients and stir. Lock lid and set to Pressure Cook on High for 30 minutes.
  • Allow instant pot to cool and release steam, then remove lid. Serve with desired toppings.

Notes

Thie recipe can be made with or with beans. You can also substitute turkey meat for ground beef.
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Belle’s All-Star Homemade French Fries

Belle’s All-Star Homemade French Fries

Paired here with my Southern Fried Catfish.

Greetings. I hope everyone is staying safe. I’m so ready for the fall and I am in full swing of putting up fall decor. I’m sharing with you all today my All-Star Homemade French Fries recipe. I think I have cooked these at least once a week since the pandemic and shared on my other channels. This recipe definitely deserves its own spot here on my blog. All of my family members love them when I serve them, so I am happy to be sharing with you all today. A couple of things I have changed over the years with my homemade fries is what I think is the game changer–leaving the skin on, self-rising flour, and flaky sea salt. Leaving the skin and the self-rising flour have taken the crunch factor to another level. I also love to add flaky sea salt as soon as they come out of the oil. You will see later I hand cut my fries everything is that love or just plain crazy. You tell me?

Belle’s Tip: Leave the skin on the potato; Just scrub the skin well with warm water.

 

Print Recipe
5 from 2 votes

Belle's Homemade French Fries

perfect for an appetizer or to serve with any meal. Try with my Lazy Pulled Pork
Prep Time10 mins
Cook Time10 mins
Total Time50 mins
Course: Appetizer, Side
Cuisine: Southern
Servings: 2 people
Calories: 757kcal

Ingredients

  • 2-3 Jumbo Russet Potatoes
  • 2 C Self Rising Flour
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp Cornstarch
  • Cayenne Pepper to taste
  • Canola Oil for frying

Instructions

  • Cut potatoes and let soak in water for 30 minutes.
  • Rinse with cold water and let drain.
  • Season cut fries with salt, pepper, and cayenne pepper.
  • Mix flour and cornstarch together and then coat cut season cut potatoes with the flour mixture.
  • Fry for 8 to 10 minutes.
  • Remove from oil and place on top of cooking rack on cookie sheet (place paper towel under rack. Then sprinkle with coarse sea salt lightly.

Notes

Healthier options: avoid coating with flour and fry in oil  10-15 minutes or air fryer for 30-40 minutes.

 

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Belle Omniley
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