What better way to ring in some holiday cheer than with a mug of Mama June’s Southern Eggnog! This wintertime drink is a classic for a reason. Rum, nutmeg, vanilla and cinnamon join together to warm you up on a cold night and put the roses back in those cheeks. There’s no need to fear raw eggs in eggnog. The eggs in my recipe are gently cooked to kill off any potential bacteria so you can sip without worry!
My seasonal favorite eggnog is easy to make, as long as you keep an eye on it! To start, set up a fine mesh strainer over a bowl, on top of a larger bowl filled with ice. Beat the egg yolks and natural sugar-free sweetener erythritol (or xylitol) together in the top of a double boiler. You can beat ’em by hand or with electric beaters, until smooth and thick. Whisk in the hot milk and cook in the double boiler set over simmering water. Stir constantly, and be careful not to let the bottom or the edges burn!
You’ll know your eggnog is done when it coats a wooden spoon without any bare spots – after about 12-15 minutes. Once its done, pour through the strainer, stirring to cool. When its cool to the touch, slowly whisk in the rum and the vanilla. An hour before serving, whip the cream and gently stir into the chilled eggnog. Stick it back in the fridge for another hour or so. Serve it up in punch cups and dust with nutmeg. Stir in a cinnamon stick for a little extra flavor and pizazz!
To make Mama June’s Eggnog non-alcoholic, simply skip the rum and add in 1/2 teaspoon of grated nutmeg and up the dose of vanilla extract to a full tablespoon. Don’t forget a dash of salt to add some flavor. Yum! Now the whole family can enjoy!
Want more exclusive Mama June recipes? Check these out:
- 12 Egg Yolks
- 1 Cup Natural Erythritol (or xylitol) Sweetener
- 4 Cups Milk of choice
- 2 Cups Light Rum
- 2 Tsp Vanilla Extract
- 2 Cups Whipping Cream
- 3-5 Cinnamon Sticks (garnish)
- 1 Tsp Ground Cinnamon or Ground Nutmeg (garnish)
- In a heavy medium-sized saucepan, barely boil your milk of choice.
- Set up a double boiler on the stovetop. While the water in the bottom of your double boiler is heating to barely boiling, set up a large fine-mesh strainer over a bowl set in a large bowl of ice.
- Beat the egg yolks and natural erythritol (or xylitol) together in the top of your double boiler, by hand or with electric beaters, until thick and smooth (about 1 minute).
- Whisk in the hot milk. Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula. In time, the foam on the top will subside.
- Your eggnog base is done when it coats a wooden spoon without leaving behind any bare spots (about 12 to 15 minutes).
- Immediately pour your mix through a strainer, stirring to cool. When your mix is cool to the touch, slowly whisk in the rum and the vanilla extract.
- Store your eggnog base in refrigerator overnight or up to three days, to ripen.
- One hour before serving, whip the cream using egg beaters or a whisk until thick. Once whipped, gently stir into your chilled eggnog mixture and return to the refrigerator for an hour.
- Serve in punch cups and dust with ground nutmeg or cinnamon. If you like, add a whole cinnamon stick for a little extra flavor and decoration.