Homemade Eggnog Recipe With Spanish Brandy

I absolutely love this eggnog recipe because it combines the rich, creamy texture with a delightful kick from the Spanish brandy, making it the ultimate holiday indulgence. Plus, the aromatic blend of vanilla and nutmeg gives it that cozy, nostalgic vibe that never fails to bring out the festive spirit in me.

I adore putting together this luscious homemade eggnog, with Spanish brandy. It has 4 large eggs; it has creamy whole milk; it has nutmeg.

But more importantly, it has heavy cream and a not-so-secret ingredient: vanilla. And when it comes to the “what’s next” of the equation, my eggnog has a truly festive texture and an absolutely decadent chill.

Ingredients

Rich in protein and essential nutrients, eggs are the creaminess.

Granulated Sugar: The nog’s sweetness, the balance of brandy heat and sweet, and most delicious eggnog are elementary combinations.

Milk Whole: Rich texture and creaminess this drink provides.

Half and Half: Adds a rich creaminess to the eggnog while still allowing the other flavors to shine through.

Brandy from Spain: Infuses a warm, spiced depth with smooth, caramel notes.

Nutmeg, powdered: Provides the warm, aromatic spice that embodies the holiday spirit.

Ingredient Quantities

• 4 large eggs, separated
• 1/3 cup granulated sugar, plus 1 tablespoon
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup Spanish brandy
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Cinnamon sticks, for garnish (optional)

Instructions

1. In a big mixing bowl, mix the egg yolks and 1/3 cup of granulated sugar until the mixture is smooth and creamy.

2. In a medium saucepan, combine the milk, substantial cream, vanilla extract, and salt. Heat over medium heat until the mixture is nearly simmering but avoid reaching the boiling point.

3. Slowly beat in the hot milk mixture into the egg yolk mixture to soften the yolks, whisking all the while.

4. Combine the mixed elements and return them to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.

5. Take the saucepan off the heat, and mix in the Spanish brandy and the ground nutmeg.

6. In another bowl, beat the egg whites until soft peaks form. Gradually add the other tablespoon of sugar and beat until the mixture holds stiff peaks.

7. The eggnog mixture should be gently folded with beaten egg whites until the two are fully integrated.

8. Refrigerate the eggnog for a minimum of 2 hours to allow the flavors to meld.

9. Prior to serving, stir the eggnog well. Pour it into glasses and, if you wish, garnish each with a stick of cinnamon.

10. Relish your eggnog made with Spanish brandy, then served chilled or over ice.

Equipment Needed

1. Mixing bowl
2. Medium saucepan
3. Whisk
4. Wooden spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Electric mixer or hand mixer
8. Refrigerator
9. Serving glasses
10. Optional: Cinnamon sticks for garnish

FAQ

• Can I use a different type of brandy instead of Spanish brandy?Spanish brandy adds a certain richness and depth of flavor that makes it hard to substitute. You can use other kinds of brandy or even other spirits, but they’re just not going to taste as good.
• Is it safe to consume raw eggs in this recipe?Using fresh, pasteurized eggs can help minimize the risk involved with eating raw eggs.
• How long can I store homemade eggnog?Eggnog that you prepare at home can be kept in the fridge for a maximum of 3 days, provided you store it in a container that seals tightly.
• Can I make a non-alcoholic version of this eggnog?It is perfectly okay to exclude the brandy for a non-alcoholic version or to substitute with an extract flavored like brandy.
• What can be used as a garnish besides cinnamon sticks?In addition, you can add a touch of ground nutmeg or a dollop of whipped cream as a garnish.
• Can I use a different type of milk?The creamiest texture comes from using whole milk. However, you can use low-fat milk if you want to make a lighter version. The texture will be slightly different, but it will still taste delicious and provide some of the comfort of this classic dish.
• How can I make this recipe dairy-free?Substitute whole milk and cream with almond or coconut milk. Choose a vegan-friendly brandy.

Substitutions and Variations

Eggs: For a vegan alternative, blend 1 cup of silken tofu until smooth and use it as a substitute.
Whole milk: Substitute with any plant-based milk like almond milk or oat milk for a dairy-free option.
Coconut cream: Substitute for heavy cream to achieve a different flavor and a non-dairy alternative.
Brandy de jerez: Sustitúyase con ron o bourbon para obtener distintos sabores tradicionales.
Sugar, in granulated form: Maple syrup or honey can substitute for this, but they will affect the flavor and sweetness.

Pro Tips

1. When heating the milk and cream mixture, use a thermometer to ensure the temperature stays below boiling (ideally between 160-170°F) to avoid curdling and ensure a smooth texture.

2. For a richer flavor, consider lightly toasting the nutmeg in a dry pan for a minute before adding it to the mixture. This will release its oils and enhance the spice.

3. Tempering the egg yolks is crucial. Slowly whisk the hot milk mixture into the yolk mixture little by little to prevent the eggs from scrambling.

4. To achieve a perfectly smooth and velvety texture, strain the eggnog through a fine-mesh sieve before adding the brandy and nutmeg. This will remove any potential lumps or cooked egg bits.

5. For a more intense flavor, prepare the eggnog a day in advance and let it sit in the refrigerator overnight. The extra time allows the flavors to meld and develop more deeply.