Eggnog has been around for a very long time, in both its alcoholic and non-alcoholic forms. The eggnog recipe is most associated with Christmas, but has traditionally been served throughout the season from Halloween to New Years.
Eggnog has a flavor that I find hard to describe. It’s rich and eggy, with rum and spices. Some people find it way too heavy and can’t stand to drink it.
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It’s usually because the egginess is just too much. For other eggnog haters I’ve talked to, it’s the spices and the flavor profile. Something about it just doesn’t work for them.
And yet others may love eggnog, but have been told to avoid the cholesterol on a doctor’s orders. So what do you do if you want to serve eggnog at a party for a mix of guests?
When you’re serving it for guests, I suggest youhave another drink entirely on hand.So either offer another cocktail (check out our Christmas cocktails here) or some wine.
Note in particular the Eggnog Martini, which uses a little bit of eggnog, but lightens it up with vodka and amaretto.
You could also make another version of eggnog that uses egg substitute or something like almond milk in place of eggs. The latter is surprisingly sweet and delicious, and much less rich and thick.
Eggnog is intensely filling and therefore probably best served at parties with munchies rather than along with meals. Otherwise, it’s like adding a couple of eggs onto your meal.
It’s is an ideal drink for making a big batch in a pitcher to keep guests happy all night long. Always make both alcoholic and non-alcoholic pitchers of it, unless you’re absolutely sure all your guests go one way or the other.
With this recipe, the non-alcoholic version is the same as the regular, except you leave out the alcohols. You can add a few drops of rum extract if you want that taste.
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This eggnog recipe makes 6 servings, because usually people make eggnog in bulk. Whatever you don’t drink now will store for later in the refrigerator. It should last for 2-3 days.
While some homemade eggnog recipes don’t call for you to cook anything, this one gives you that option. That’s because of salmonella concerns from the raw egg, which cooking will take care of.
You absolutely don’t have to cook anything, but if it’ll put your mind at ease, that optional step of cooking it to 160 degrees F should kill any salmonella that’s present.
Cooking doesn’t change the flavor or texture of the eggnog. It just adds some time to the process because you’ll have to chill the drink if you want to serve it at room temperature or cold.
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I personally don’t cook it. That’s because I also like to eat eggs with a runny yolk, and if the yolk is runny, they haven’t been cooked enough to kill salmonella. But that’s how I eat them and so far I’ve never gotten sick from them. (I buy Al Fresco eggs from Vitalfarms.)
That said, I do like to ask guests if they have a problem with raw eggs before serving it that way. For example, pregnant women are often advised to avoid raw eggs.
Some people with certain illnesses may also not be able to risk consuming raw eggs, since a bout of food poisoning would be much harder on them than on a person average health.
Another option if you’re concerned is to buy pasteurized eggs or – as mentioned above – use almond milk or cashew milk instead of the eggs.
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Another way this recipe differs from some is that I don’t use the egg whites to make into a froth to top on the drink. That is absolutely just a personal preference.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This makes a little over two quarts. For the non-alcoholic version, just leave out the brandy and rum.
Ingredients
6 egg yolks
1/4 cup of sugar
1/4 teaspoon salt
3/4 cup brandy
1/4 cup dark rum (or bourbon)
1/2 teaspoon of vanilla extract
1/4 teaspoon of ground nutmeg
1 cup heavy whipping cream
2 cups whole milk
1 Cinnamon Stick
Instructions
Beat the yolks at medium speed until they're frothy.
If you're not cooking it, gradually add the milk, cream, sugar, vanilla and nutmeg as you continue beating. Otherwise, skip to Step 3.
If you're cooking it, warm the milk and cream in a saucepan over medium heat until it starts to bubble. Add the vanilla extract, sugar, and nutmeg.
In a separate bowl, whisk the egg yolks together. Slowly whisk the warm milk into the eggs. Put the mixture back on medium heat and cook, stirring gently, until it reaches 160 degrees.
Stir in the brandy and rum.
Chill it until you're ready to serve.
It's best to keep it chilled at all times.
Garnish each individual serving with the nutmeg sprinkled on top and a Cinnamon Stick
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
Avoid white rum because it's too light and transparent. Instead, choose a gold or aged rum. For a fun twist similar to rye whiskey, go with spiced rum. For the best of both classics, pour both brandy and rum, splitting them equally in the eggnog.
For many of us, the holidays aren't complete without a mugful of rich, creamy eggnog: that classic mixture of beaten eggs, cream, sugar, and spices often spiked with brandy or rum.
Rum – I like dark rum in eggnog (Myers's is what I usually buy), but spiced rum would also be fabulous. Whiskey – I typically use Crown Royal, but use what you like or keep on hand.
Examples of common medications known to interact negatively with alcohol
Benzodiazepines. Commonly prescribed for anxiety and sleep, benzodiazepines include alprazolam (Xanax), clonazepam (Klonopin), diazepam (Valium), and lorazepam (Ativan). ...
Advocaat (pronounced ad-vuh-cah) is a traditional Dutch custard made of egg yolks and brandy. Sometimes referred to as Dutch eggnog, advocaat is similar in flavor but richer and thicker than the eggnog you might be used to. It is so thick that you can—in fact, must—eat it with a spoon.
Usually, compared to classic eggnog, this version is stronger and creamier in taste and texture. Top it off with freshly grated nutmeg and cinnamon sticks.
As synonymous with the holiday season as Mariah Carey, BACARDÍ Eggnog is Christmas in a cup – or in a glass in this case. Made with BACARDÍ Spiced rum it's just like melted ice cream; smooth, creamy and sweet but with a gentle kick of nutmeg spice.
What Kind of Rum Goes Best with Eggnog? “I like something with a little bit more body and flavor than say, just like a silver [or white rum],” says Chamberlain. “Those are good, but I feel like you can bring more to the party—the party being eggnog.” That's why he prefers a spiced rum or an aged rum.
Made with eggs, sugar, spices, and of course, whiskey, this rich and creamy beverage is sure to get you in the holiday spirit. To make Wigle's spiked eggnog, we recommend using a good quality whiskey like Yule Tidings but other whiskeys will be equally delicious. Wigle PA Bourbon eggnog is also highly recommended!
Drizzle a little chocolate sauce into the shaker with the eggnog for a chocolate eggnog. Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!
Eggnog is the holiday sludge that some people can't live without and others can't stand. It's a mixture of milk, cream, sugar, egg yolks, and whipped egg whites. For those of legal drinking age, the beverage tastes even better with a splash of alcohol.
Can I mix volka with eggnog? Assuming you mean vodka, sure. Personally I'd suggest adding dark rum or bourbon or brandy to your eggnog - spirits that add flavor as well as 'punch' - but vodka works just fine.
Fireball eggnog may become one of your new favorite Christmas drinks. The popular cinnamon whiskey is a fantastic base for this classic holiday cocktail. It gives eggnog a touch of warm spice, subtle sweetness, and an inviting aroma that's sure to put everyone in a festive mood.
Southern Comfort (often abbreviated SoCo) is an American, naturally fruit-flavored, whiskey liqueur with fruit and spice accents. The brand was created by bartender Martin Wilkes Heron in New Orleans in 1874, using whiskey as the base spirit. Whiskey was replaced by a neutral spirit under the ownership of Brown–Forman.
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