Because just any old eggnog won’t do.
This post is brought to you in partnership with Sonoma Syrup Co. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!
We need our eggnog to be laced with vanilla, cinnamon, nutmeg and cloves, and spiked with both bourbon AND cognac. We don’t do normal here, we go big.
I’m so excited to share this Winter Spiced Vanilla Eggnog with you today for multiple reasons.
First, this recipe epitomizes one of the main goals I have for this here blog: To show you, my loyal readers, that any recipe, no matter how seemingly scary, challenging or complicated, is within reach.
In the past, I’ve been completely terrified of making eggnog. Raw eggs, uncooked, in a drink? I’d never been opposed to drinking a version that somebody else made (I suppose I trusted what they were doing?) but I was scared out of my mind to be responsible for people drinking something so loaded with an ingredient that we’ve been told to minimize our ingestion of ever since we were little. But this blog is all about conquering our fears in the kitchen, so with a little push (see below,) I knew this holiday season was the time for me to conquer this fear.
Second, and the source of my little push, is that I’m once again partnering with Sonoma Syrup Co. to bring you some delicious recipes using their products over the next few months. I love these syrups because there are soooo many different flavors, and every single one is made with only the freshest, highest quality ingredients.
The variety of products that Sonoma Syrup Co. has on hand means that there are tons of fun recipes that can be made. I’ve already made these delicious Vanilla-Ginger Doughnuts with Pomegranate Glaze, these refreshing Pineapple Mojito Popsicles, and this tasty CaliGirl’s Chico Cocktail, all using their products. When they approached me about making a homemade eggnog recipe using their Vanilla Bean Infused Simple Syrup, I jumped at the chance, and the challenge!
Last, but definitely not least, I’m so excited to share this Winter Spiced Vanilla Eggnog recipe with you because it is so darn delicious. All of the trepidation I had about making my own eggnog from scratch completely vanished after I tasted the finished product. It is soooo good.
(And if you’re still worried about the consuming raw eggs thing, I did my research and, according to medical professionals, the hefty amount of alcohol used is supposed to almost completely negate the risk of you getting salmonella. Just be sure to use the freshest eggs possible, preferably ones that are organic.)
So let’s get to the recipe, shall we? The great thing about this Winter Spiced Vanilla Eggnog is that, although it can be scary to commit to making it, once you commit, it comes together quickly and easily. There’s no cooking involved, just a little bit of chill time in the refrigerator.
You start by whisking together the egg yolks, sugar and our fave Vanilla Bean Syrup.
Next we mix in milk, cream, booze and all the spices. Then we chill! For at least one hour.
The finishing touch, right before you’re ready to dig in (or gulp up), is to whip up your egg whites and fold them in. That’s it!!
Seriously, so easy. And I’m pretty sure that Vanilla Bean Syrup is going to be going into every single cocktail or baked good I’ll be making this holiday season.
If you’re ready to jump in and make some Winter Spiced Vanilla Eggnog for all of your nearest and dearest, be sure to hop on over to Sonoma Syrup Co. and order your syrup today. They’re also offering the Vanilla Bean flavor in their Holiday Entertaining Gift Set right now, which includes their Bittersweet Chocolate Syrup, Sea Salt Caramel Syrup and Pumpkin Pie Latte Syrup, YUM! Just be sure to place your order by December 15 to get it in time for Christmas!
Winter Spiced Vanilla Eggnog
- 6 eggs
- 1 cup plus 1 tablespoon sugar
- 2 teaspoons Vanilla Bean Simple Syrup
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup bourbon
- 3/4 cup cognac
- 1/2 teaspoon ground nutmeg (Plus more for garnish)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- First, separate the eggs. I like to get out two small bowls and separate the eggs by cracking each on the side of one bowl, and dumping the egg out of the shell into my hand over that first bowl, letting the whites slip through my fingers while holding the yolk in my hand. It’s then really easy to dump the whole yolk into the second bowl once the white has all slipped through. Cover the egg whites and place in the refrigerator until ready to use.
- In a large mixing bowl (it’s best to use something non-metal, like ceramic or glass,) whisk together the egg yolks and 1 cup of sugar. Continue whisking for a few minutes, until the mixture has turned a pale yellow color. Whisk in the vanilla syrup.
- Next, whisk in the milk, cream, alcohols and spices. Once combined, cover and place in refrigerator for at least one hour.
- Right before you are ready to serve, you’ll want to whip up the egg whites. In a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form (this could take from 5-10 minutes.) Remove the eggnog mixture from the refrigerator and whisk in the whites. Serve immediately, garnishing each glass with more ground nutmeg if desired.