How to make Homemade Buttermilk Lemon Eggnog

06 December, 2013


This delicious version of eggnog is worth trying during the festive season


  • 8 eggs, separated
  • 2/3 cup sugar
  • 1 1/2 cups whole (3.25%) milk
  • 1 1/2 cups homemade buttermilk
  • 2 cups heavy cream
  • 2 cups dark rum or brandy
  • Grated zest from 1 lemon


Place the egg whites in a large bowl or mixer and whisk on low speed for a minute until gently beaten.

Turn it up to med-high - high and beat the eggs until the soft peaks form approx 1-2mins

With mixer running lower the speed to medium and add half of sugar making sure it all blends in.

Turn off mixer and put the egg whites large bowl. 

In another bowl or the mixer bowl, add the yolks and remaining sugar.

Mix these until slightly thick and pale yellow , shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, homemade buttermilk, cream, alcohol, and lemon zest, and mix on low speed to combine.

Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with more lemon zest.


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