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?
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!
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.
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)
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.
Omit alcohol for a kid-friendly version.
Keywords: eggnog, homemade eggnog, holiday drinks, traditional eggnog
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
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.
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.