Celtic Homemade Eggnog Recipe

Indulge in the creamy, dreamy magic of this Celtic Homemade Eggnog! Inspired by Joanne Asala's "Celtic Folklore Cooking," this recipe is perfect for Ostara, Yule, New Year's Eve, and all your winter celebrations. Forget the dozen eggs – this delightful recipe delivers rich, decadent flavor without the fuss. Prepare to be transported to a cozy winter wonderland with every sip! This isn't your grandma's eggnog; it's an unforgettable experience.

Prep Time 30 mins

Cook Time 140 mins

Calories 167.1 kcal

Protein 7g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Celtic Homemade Eggnog

4 large eggs
5 tablespoons granulated sugar
Whole Milk
Rum
1 teaspoon pure vanilla extract
Pinch of salt
Heavy Whipping Cream
Ground Cinnamon

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Celtic Homemade Eggnog? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Celtic Homemade Eggnog

Separate 4 large eggs, placing yolks in a small mixing bowl and egg whites in a chilled metal bowl.
In the bowl with the egg yolks, beat until light and blended.
Gradually add 3 tablespoons granulated sugar, beating at high speed until thick and pale yellow (lemon-colored).
Stir in 2 cups whole milk, 1/2 cup dark rum or brandy (optional), 1 teaspoon pure vanilla extract, and a pinch of salt.
Refrigerate the egg yolk mixture for at least 2 hours to thoroughly chill.
In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
Remove the chilled egg whites from the refrigerator and beat with an electric mixer until soft peaks form.
Gradually add 2 tablespoons granulated sugar, continuing to beat until stiff, glossy peaks form.
Gently fold the chilled egg yolk mixture into the whipped egg whites, followed by the whipped cream. Do this in three additions, folding gently to avoid deflating the egg whites.
Stir in 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, or 1/4 cup pumpkin pie spice to taste.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.