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Best-ever eggnog recipe

Best-ever eggnog recipe



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  • Drink

A lightly spiced alcoholic drink, with just the right about of creaminess and egginess. Serve during Christmas time.

22 people made this

IngredientsServes: 16

  • 6 eggs
  • 250g caster sugar
  • 1 litre bourbon whiskey
  • 25ml rum
  • 2 litres single cream
  • 2 teaspoons ground nutmeg or amount to taste
  • 475ml whipping cream

MethodPrep:15min ›Extra time:8hr chilling › Ready in:8hr15min

  1. In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon, rum, single cream and nutmeg.
  2. In a separate chilled bowl, whip the cream until it can stand in a peak. Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible). Shake the container before serving.

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Reviews & ratingsAverage global rating:(13)

Reviews in English (12)

by texanne

It is safer to heat 1/2 quart of the milk,slowly add the beaten eggs to that, andcook at med-low heat for 2-3 minutes.Strain this into the remaining 1 1/2 qta.of milk. Raw eggs can be a problem.Alternately, make sure the raw eggs beingused are pasteurized.-01 Jan 2009

by nanarox7

This sounds just like the recipe my aunt Shirley would make but not give us the recipe! Thanks! Her's was the best!-01 Dec 2008

by gemcook

This eggnog recipe is just awesome! I made one alcoholic batch and one virgin batch and there was not a drop left at the end of our evening! I only used rum (two and a half cups) and no bourbon but it tasted fantastic. Everyone that had some said how light and easy to drink it was - not like store-bought eggnog that is very thick, heavy and sugary. This really is a great recipe.-02 Jan 2011

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An Eggnog recipe to make at home

My eggnog recipe is pretty special. It could be that it’s actually flavourful and doesn’t just taste like sweet milk (or maybe it’s just the bourbon, who knows?), but the holidays aren’t the holidays without it.

The other day I was walking with my floppy-eared dog Jack, whom we affectionately call The Labradork, with my hands hid in my pocket as I talked to my neighbour, who was hanging strings of Christmas lights.

We spoke of the upcoming holiday and how we could convince everyone on our street to hang a plethora of lights this year so we could win the tackiest holiday neighbourhood award not that that award exists, mind you, but it should. Life would be so much more interesting if every once in a while we could be the tackiest at something. This all got me deliriously excited to go forth and let Christmas explode upon my house, but first I needed awesomely bad holiday music and eggnog — because you can’t have one without the other.

Did you know that eggnog (which is just a horrible name) traces its roots back to a 14 th century England drink called posset (another delicious name)? Well, posset was a drink of hot milk curdled with ale, and over time, eggs were added a step towards eggnog as we know it. Milk and eggs were expensive commodities at the time and it didn’t take long for this fabulous-sounding drink to lose popularity. But all that changed when the American colonies were formed. Thanks to a questionable trade triangle, we had all the rum we wanted. We also had plenty of land for all the chickens and cows we could ever need. Thus, eggnog was the indulgent draught of the masses and, as far as I’m concerned, still is today.

Creamy, sweet, and full of holiday cheer, my version of this delectable drink starts with infusing milk and cream with cinnamon, nutmeg, and vanilla beans. If a recipe starts that way, it can only get better from there! The warm infused milk is then slowly streamed into beaten eggs and sugar, before you add the bourbon or rum. After a cool-down in the refrigerator and a chance for all of these delicious flavors to marry, it gets an uplifting addition of fluffy egg whites before serving.

From holiday parties to time spent cuddled next to a fire, eggnog is the signal that the holidays are here. Thankfully, it’s traditionally only served during the winter, because this is pure comfort in a glass. So, grab those ugly Christmas sweaters and celebrate the season with this luxuriously creamy libation, kissed with holiday spices. Happy holidays, friends!


The booze

Let’s be honest, this is the most important aspect of the entire operation. Sweeter brown spirits seem to be the base for many recipes, with America’s other first lady, Martha Stewart, plumping for bourbon, dark rum and cognac cocktail supremo Dale DeGroff goes for bourbon and spiced rum Tiki-Tiki bar magnate Trader Vic suggests brandy and rum in his Baltimore eggnog food writer Tim Mazurek uses dark rum and brandy, and Michael Ruhlman’s new book Eggs keeps the field wide open with a choice of bourbon, whisky or brandy.

I find the whisky, in particular, too strong and assertive in this context. The sweeter bourbons and rums do better, but they still have the potential to overpower what I’ve always imagined should be a gentle hug of drink – I actually have to dilute Ruhlman’s with milk so it doesn’t knock me out. (Stewart’s, by contrast, is so disappointingly family-friendly, I’m tempted to serve it with a chaser of rum.)

Tim Halket, the author of a neat little book of chicken and egg recipes called Five Fat Hens, uses dark cream sherry, which makes for an agreeably mellow “alcoholic milkshake”, as he puts it. In a similar vein, Trader Vic adds madeira to his brandy and rum. Combining spirits with fortified wine, as he suggests, gives you the best of both worlds: the former fiery and warming, the latter adding curranty, spicy, festive flavours. I like the sweetness of bourbon or rum (bourbon seems more American rum possibly more traditional) with either cream sherry or madeira, depending on what you’d prefer to polish off over the next couple of weeks.

Adding some spice at this point makes things more interesting. DeGroff deploys ready-spiced rum, while Mazurek flavours his own with nutmeg, which works better the bought variety tends to be heavy on the vanilla. It does mean thinking a few hours ahead, but you could always make an entire bottle of the stuff for future use.

The egg aspect is less straightforward. The simplest recipe, from Trader Vic, simply sticks a whole egg in a cocktail shaker with the other ingredients and shakes the hell out of it. Halket and Stewart use the yolk only, and Rulhman, Mazurek and DeGroff include yolk and white, but beaten separately with sugar, so the whites form an uncooked meringue that can be folded into the rest of the mixture just before serving. Stewart takes the prize for the most time-consuming process she makes an egg yolk custard on the hob, simmering it slowly until it thickens.

Trader Vic and Halket’s quick recipes slip down almost as fast as I can make them – lighter than the rest, they froth briefly straight from the shaker, but Halket’s milkshake description is a fairly accurate one. At the other end of the spectrum, Stewart’s version is so rich and thick it would be better served over the Christmas pudding than in a glass.

The separated egg varieties prove the most popular rich and creamy, but lightened by the meringue, they look and feel pleasantly festive – too thick to glug, but not too heavy to finish.


Best Eggnog

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Eggnog is the holiday tipple par excellence, and an excuse to dip into tradition, with a rich and comforting potion that’s been made for centuries. This recipe is the classic, spiked with enough bourbon, Cognac, and rum to make you think about designating a driver before making the first toast. Note that for the flavors to meld, age the eggnog in the refrigerator for at least 1 week.

If you want to bottle the eggnog (before the whipped egg whites and cream are stirred in), follow the step-by-step guide in our story about bottling soda pop. Unlike the soda recipes, though, eggnog does not ferment (so there’s no danger of explosion) it just ages under refrigeration. The actual bottling process is the same.

Safety note: Before you begin, read Is it safe to use raw eggs in eggnog?

Get more great eggnog recipes (including ways to use the leftovers), and see our Ultimate Guide to Christmas for more.

In an episode of The Morgenthaler Method, Jeffrey Morgenthaler shares his popular blender eggnog recipe from Clyde Common in Portland, Oregon.

What to buy

1-Gallon Glass Jars with Airtight Plastic Lids, 2 for $20.25 on Amazon

These large, dishwasher-safe glass jars are perfect for storing eggnog, kombucha, iced tea, and all sorts of other homemade drinks (not to mention pickles, sauerkraut, kimchi, and dry good like beans, rice, and pasta).


Homemade Holiday Eggnog Recipe

Eggnog is rich, creamy, and a favorite at holiday parties. Serve with or without rum, for a beverage that the whole family will enjoy sipping by the fireside.

To start, crack 12 large eggs into a heavy 4-quart saucepan.

Add 1 1/4 cups sugar and 1/2 teaspoon salt. Whisk all of the ingredients together.

Gradually stir in a quart of milk and cook it over low heat, stirring constantly.

Continue cooking for about 25 minutes or until the custard thickens and coats the back of a spoon. The mixture should reach 160° F, but don't boil or it will curdle.

Pour custard into a large bowl and stir in:

  • 1 cup dark rum, optional of course
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground nutmeg

Now stir in another quart of milk. Cover the bowl and refrigerate until the mixture is well chilled, at least 3 hours.

Before serving, beat 1 cup heavy or whipping cream until soft peaks form.


Substitutions and Variations

Dairy-free

If you have any dairy restrictions, you can make this eggnog dairy-free. However, keep in mind the flavor and texture will be slightly different. I recommend the following three options:

  1. Use full-fat coconut milk in place of regular milk. Also, replace the whipped cream with coconut whipped cream.
  2. If you don't like the taste of coconut, replace the regular milk with almond milk and the whipped cream with vegan whipped cream.
  3. Use your tried and true milk and whipped cream substitute.

Alcohol

I prefer to use dark rum for this spiked eggnog recipe. However, you can substitute the rum for other kinds of alcohol if you want to. You could also use brandy, red wine, or bourbon. Try several options to see what you like best.

You can also skip the rum entirely. Simply make the recipe as directed, but leave out the rum. Sometimes I make 2 batches, one for the adults and one for the kids.

Additional flavors

If you want to add different flavors to your eggnog, I highly recommend you try one of these three variations:

  • Pumpkin Spice - add ¼ cup (57g) of pumpkin puree and ½ tsp pumpkin spice to the milk and sugar and cook according to the directions.
  • Gingerbread - add 2 tbsp (30ml) unsulphured molasses, ½ tsp cinnamon, ¼ tsp ground ginger, a pinch of ground cloves, and all-spice to the milk and sugar and cook as described.
  • Chocolate - add ¼ cup (21g) unsweetened cocoa powder and additional ¼ cup (50g) sugar to the milk and cook according to the directions.

Easy Eggnog Squares Recipe

PrepTime: 15 minutes
Total Bake Time: 60 to 70 minutes
Time to Cool: 60 minutes

  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 5 egg yolks
  • 1 1/4 cups whipping cream
  • 1 tablespoon rum
  • 3/4 teaspoon ground nutmeg
  1. Preheat oven to 350F degrees. Line bottom and sides of a 9-inch square pan with foil, allowing foil to overhand on two opposite sides.
  2. In a small bowl, mix butter, 1/2 cup sugar and flour until well combined.
  3. Press mixture into bottom of pan and up the sides about 1/2 inch.
  4. Bake crust for 20 minutes.
  5. Remove from oven and set pan on wire racks too cool slightly.
  6. Reduce oven temperature to 300F degrees.
  7. In a medium bowl with an electric mixer on medium-high speed, beat egg yolks and remaining 1/4 cup sugar until thick.
  8. Gradually beat in whipping cream, rum and 1/4 teaspoon of nutmeg.
  9. Pour creamed mixture over warm, partially baked crust.
  10. Return to oven and make 40 to 50 minutes or until custard is set and knife inserted near center comes out clean.
  11. Remove from oven and cool pan completely on wire rack, at least one hour.
  12. Sprinkle tops of squares with remaining 1/2 teaspoon nutmeg.
  13. Use foil handles to lift bars from pan and cut into 6 rows by 6 rows.
  14. Store bars in tightly covered container in refrigerator.

This recipe makes about 36 Easy Eggnog Squares.

Nutrition Per Serving (1 bar):
Calories: 80
Total Fat: 6g (Saturated Fat 4g)
Sodium: 20mg
Total Carbs: 7g
Protein: 1g

Recipe Variation:
For Whole-Wheat Fig Bars: Substitute 1 1/3 cups whole wheat flour for the 1 1/2 cups all-purpose flour in the cookie dough.

Making classic homemade eggnog:

Learn how to make your own low-glycemic, dairy-free and vegan eggnog - featuring cashews:


So, about using raw eggs . . .

No nog lover will be left behind by my recipe, which includes several variations to fit different comfort levels and preferences. We’ll dive into the details in a bit, but here’s some general info I came across while researching awhile ago.

Statistically speaking, it’s estimated that about 1 in 20,000 eggs are contaminated with salmonella, which according to the congressional testimony of Dr. Michael Jacobsen means that the average consumer would encounter a contaminated egg once every 84 years. (1) Other sources say it may be one in 10,000 eggs, which would be about one every 42 years.

Also, melons are more likely to be contaminated with salmonella than eggs . . . weird right? (2)

That’s not to say I’m cavalier about safety. When I kept chickens and knew every single thing about how they were raised, how the eggs were collected, and how they were stored, I had a different comfort level with raw eggs than I do when I buy them at the grocery store (even if they are organic and pastured).

That’s not to say I haven’t had a bite of raw cookie dough or cake batter since then, but specifically regarding eggnog safety here are some perspectives I’ve found helpful:

  • The University of Minnesota recommends using pasteurized eggs – meaning they have been light heat treated to kill bacteria – or cooking the eggnog to a minimum temperature of 160F. (3) says we shouldn’t fear eggnog as long as we make it like our ancestors did – with ample quantities of rum and bourbon that kill bacteria. More on that below.
  • Other sources say that eggs harvested from pasture-raised hens are far less likely to be contaminated with salmonella than caged hens. Some research does indicate that salmonella rates are higher in caged hens than free-roaming hens (which may or may not have outdoor access), but I’m not aware of any specific research regarding pastured hens.

Given that, here are some independently validated options for making safer nog:


  • 4 large pasteurized eggs
  • ¾ cup (80 g) granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 6 fluidounces (180 ml) brandy, or 3 fl oz. brandy and 3 fl oz. bourbon
  • 1½ cup (360 ml) whole milk
  • 1 cup (240 ml) heavy cream
  1. Add the eggs to Vitamix container and blend on Variable 5 for 30 seconds.
  2. With blender running, remove lid plug and slowly add sugar blending an additional 20 seconds once sugar is added.
  3. Add nutmeg, cinnamon, clove, brandy, milk and heavy cream and blend until combined, about 15 seconds.
  4. Transfer to an airtight container, refrigerate and chill thoroughly to allow flavors to combine.
  5. Stir before serving adding some of the foam to each drink with a sprinkle of ground nutmeg on top immediately before serving.

The great thing about this particular holiday cocktail is that it doesn't require one particular liquor to go with it. Eggnog can be mixed with a wide variety of liquors. Not a fan of rum? Try using bourbon. Have a leftover bottle of cognac in your liquor cabinet? Try using that. I would stick to rum, rye, bourbon, cognac, or even scotch with this recipe.

I'm a huge fan of rye and bourbon, so for this eggnog recipe, I used some bourbon in the mix. Here's how I made the easiest eggnog crockpot recipe.


Yes, you can add alcohol to this eggnog for a spiked adult beverage. What type and how much alochol to add is a matter of personal preference. Dark rum, cognac, and bourbon are all traditional options. For a fun twist try Fireball whiskey.

If you like this recipe, you may also be interested in these other delicious Holiday recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.


Watch the video: Nejlepší vaječný likér na světě! (August 2022).