– Homemade Eggnog Recipe with Spanish Brandy –
Nothing says the holidays like a cup of eggnog, between it´s creamy texture and sublime flavor, it´s certainly one of the best cocktails this time of year. This Homemade Eggnog Recipe with Spanish Brandy is easy to make, has an amazing flavor and offers that beautiful and classic creamy texture. I cooked my eggs to make this eggnog, so no worries for any salmonella here folks + I also used oat milk instead of regular milk, so this eggnog is dairy free as well. After trying this eggnog, you will never buy store-bought again 🙂 .
– Does it Matter what Brandy I use? –
This is a question everyone always asks me. In all truth, yes it does matter, If you buy the cheapest stuff in the market, your eggnog will taste cheap, plus cheap liquor tends to give you a headache. Hey, I´m not saying go out and buy a $50 bottle of Spanish brandy, but get something in the middle, I used a brand called Magno, which cost about 11€ here in Spain and around $15-$20 in the states. This is the perfect brandy for this eggnog. Watch the video below on How to Make this Homemade Eggnog Recipe with Spanish Brandy or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to a Make this Homemade Eggnog Recipe with Spanish Brandy
Homemade Eggnog Recipe with Spanish Brandy
- 2 cups oat milk
- 1 cup heavy oat cream
- 2 cloves
- 1 cinnamon stick
- 1 vanilla bean
- 4 lemon peels
- 5 organic egg yolks
- 1/3 cup white sugar
- 1 cup Spanish brandy
- cinnamon powder to garnish
Add 2 cups of oat milk into a sauce pan, along with 1 cup of heavy oat cream, 4 lemon peels, 1 vanilla bean cut in half, 1 cinnamon stick and 2 cloves, heat with a medium heat and mix together, once it comes to a light boil turn off the heat and let it infuse
Seperate 5 organic egg yolks into a large bowl (discard the egg whites), whisk the egg yolks together, then add 1/3 cup of white sugar and whisk with the eggs until well combined, then start slowly pouring in the infused milk into the egg mixture while continuously whisking, do this until all the milk has been incorporated to the egg mixture
Add the mixture back into the sauce pan and heat with a medium heat, mix the mixture continuously without stopping so the eggs won´t cook, after 5 to 6 minutes of cooking and you can wipe clean the mixture on the back of a wooden spoon, turn off the heat and let it rest for 5 minutes
Transfer the mixture into a pitcher through a sieve, add 1/2 cup to 1 cup of Spanish brandy into the eggnog and mix together, cover with seran wrap and add to the fridge for at least 4 hours
When ready to serve, mix the eggnog in the pitcher and pour into small tall glasses, garnish with a kiss of cinnamon powder, enjoy!
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