This is a cherry twist to the classic eggnog recipe. With red cherries and cherry liquor, this cooked cherry eggnog is a custard-base Christmas drink. It's made with egg yolks, milk, and cream before adding liquor and leaving it to macerate until chilled.
Table of Content
This Cherry eggnog is my personal favorite. I made this a few years ago for a friend who did not like rum or brandy. And, her favorite liquor was cherry liquor. Since then, I have been making it at least once every holiday.
This recipe is simpler than the classic eggnog. I do not whip the egg whites nor do I add the whipped cream on top. In fact, I think the eggnog on its own with the cherry flavor is so perfect.
Ingredients and substitutes
- Egg yolks - the color of the egg yolks will determine the color of the eggnog.
- Whole milk - I use 3% milk. You can use almond milk, soy or coconut milk instead of dairy.
- Cream - this is cream used to whip and often about 32 to 38% fat. It adds richness to the eggnog of course.
- Cornstarch - Traditionally cornstarch is not used, but I think it helps stabilize the eggs and prevents it from curdling. And, it also helps add a bit of thickness to the eggnog.
- Alcohol - I use good quality rum and brandy. I love using cherry brandy too. If you find that the eggnog mixture is too thick, replace the alcohol with apple juice.
Stp by step instructions
- In a bowl combine the egg yolks, cornstarch, and sugar. Combine well with a whisk and set aside
- In a saucepan over medium heat, heat milk on low with four cherries and vanilla to an almost boil. (Squish the cherries if you want to make it more pink)
- Gradually add the hot milk to the egg yolk mixture, stirring continuously.
- Return the mixture back to the saucepan. Continue to cook on a low simmer stirring continuously.
- Cook until the mixture thickens and coats the back of the spoon (about 160 F)
- Remove from heat and add the cream and alcohol. And, pour in a pitcher and chill for a few hours.
- Then, pour in a jug and chill for a few hours before serving.
- Lastly, pour into individual serving glasses. Top with fresh whipped cream (optional)
- Add a cherry - Enjoy!
Frequently asked questions
This Eggless nog will keep in the fridge for 3 to 4 days because we use the cooked egg method.
I do have a wonderful recipe for eggless eggnog which is very popular and for good reason. I highly recommend you try that recipe.
Eggnog is not just a drink but you can add it as a flavor to so many things. Try
Eggnog Yule Log Cake,
Eggnog Cupcakes with Eggnog Buttercream
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Printable Recipe
Homemade Rich Cherry Eggnog
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Ingredients
- 2 cups (500 ml) Whole Milk
- 1 cup (250 ml) Fresh cream
- 6 Egg yolks Large
- ½ cup (100 g) White sugar
- 1 teaspoon Cornstarch
- 1 tsp Vanilla Extract
- ⅓ cup (80 ml) Cherry Liquor optional
- 10 Cherries fresh or frozen
Instructions
- In a bowl combine the egg yolks, cornstarch, and sugar. Combine well with a whisk and set aside
- In a saucepan over medium heat, heat milk on low with four cherries and vanilla to an almost boil. (Squish the cherries if you want to make it more pink)
- Gradually add the hot milk to the egg yolk mixture, stirring continuously.
- Return the mixture back to the saucepan. Continue to cook on a low simmer stirring continuously.
- Cook until the mixture thickens and coats the back of the spoon (about 160 F)
- Remove from heat and add the cream and alcohol. Pour in a pitcher and chill for a few hours.
- Pour in a jug and chill for a few hours before serving.
- Pour into individual serving glasses. Top with fresh whipped cream (optional)
- Add a cherry - Enjoy!
Recipe Notes
- Warm or chilled - I have had both a well-chilled glass of eggnog as well as a warm spiced-eggnog on a cold Christmas night. It's hard for me to pick between the two.
- Spiked or not spiked - there is a right time and place for spiked eggnog. I remember ten years ago when eggnog wasn't eggnog if I didn't add the alcohol in there. These days, it's usually not spiked, so the whole family can have the same drink. But Again if you have friends over - go ahead and add some liquor. It's an experience you will enjoy. (makes Christmas even better)
- Cook or uncooked - This is always a controversy. I remember when my grandmother made eggnog she didn't cook it. Back in those days, they weren't afraid of raw eggs, but these days we can't think of drinking uncooked eggs. For me, it's always cooked eggnog. My mom did the same.
- Fresh or fermented - Keeping the eggnog overnight to me is the best way to go. First, it makes it chilled, and we all love a well-chilled glass of eggnog. The other is that keeping the eggnog overnight helps mellow down the flavor of the alcohol. It's softer and smoother on the palette. I remember my grandmother's excuse for uncooked eggnog was that when kept overnight the strong alcohol cooked the eggs and also kills all the bacteria in there.
- Dairy or non-dairy - Traditionally, eggnog is made with milk and cream, but you can make it with almond milk, coconut milk, and use coconut whipped cream. In fact, one of my absolute favorites eggnog cocktail among friends was my tropical eggnog - It used coconut milk, pineapple juice, and coconut cream with Malibu
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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