Dive into the timeless tradition of making eggnog at home, a classic, family-friendly holiday beverage that everyone will love!
Eggnog, our favorite rich and creamy drink, often finds its way to our tables during the holiday season. Its velvety texture, combined with a hint of spice, speaks of tradition, gatherings, and shared moments of joy. The beauty of eggnog lies in its simplicity, which can be effortlessly prepared in any kitchen. Whether you’re craving a quiet moment with a good book or looking to be the star of your holiday gathering, a glass of homemade eggnog never disappoints.
Frequently Asked Questions
Eggnog is traditionally made uncooked, with raw eggs. Store bought eggnog is pasteurized for food safety reasons. To keep this drink safe for everyone, we’ve written this recipe as a cooked version.
To make an uncooked eggnog:
Whisk egg yolks, sugar, cloves, and nutmeg in a large mixing bowl. Replace the cinnamon sticks with 1/2 teaspoon ground cinnamon, and whisk them in with the egg yolks. Gradually pour in milk, cream, and vanilla extract, whisking until thoroughly combined.
While plant-based milks and egg-replacement products have gained popularity, we haven’t tested them specifically for this recipe. Making dairy-free or egg-free eggnog isn’t just about a simple ingredient swap; the consistency, flavor, and behavior of plant-based milks and eggs can differ significantly from dairy milk. To ensure the best results, we recommend using a recipe specifically designed for your specific dietary needs.
Certainly. If you want a more intense spice flavor, you can add extra cinnamon.
For a lighter flavor, adjust the cinnamon down.
A typical serving size is about 4 to 6 ounces (1/2 to 3/4 cup) per person. However, if you know your guests have a particular fondness for it, you might want to prepare a bit extra!
Eggnog should not be frozen. Due to its rich and creamy consistency, the ingredients can separate when thawed, compromising its texture and flavor.
Yes, you can add alcohol to this eggnog for a spiked adult beverage. What type and how much alcohol to add is a matter of personal preference. Dark rum, cognac, and bourbon are all traditional options. For a fun twist try Fireball whiskey.
Troubleshooting
- Overcooking: Eggnog should never be boiled. Gentle heating is key to avoid curdling.
- Lumps in Eggnog: Continuous whisking is essential for a smooth and creamy consistency.
Tips From the Chef
- Use fresh, high quality egg yolks for a richer taste and smoother consistency.
- Whisk continuously while combining ingredients for a lump-free, velvety eggnog.
- If adding alcohol, taste the eggnog first to ensure the flavor is to your liking.
Storage Instructions
Always store the eggnog in an airtight container in the refrigerator. How long it will last for depends on the freshness of the milk and cream used.
For best results, do not use milk or cream that is near its expiration date, as your eggnog will also expire soon.
Enjoy Your Eggnog With…
Spiral Christmas Sugar Cookies
1 hr 25 mins
Old Fashioned Gingerbread Cookies
1 hr 47 mins
Nutella Stuffed Churro Cookies
1 hr 29 mins
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.
So delicious! We all loved it. Used blend cream and it was very creamy. I love the fact that it was cooked, too.
Merry Christmas from Canada!!! I just LOVE your recipes and techniques. I watch your videos all the time and I try to make your recipes and my family loves it. So once again Merry Christmas to you and to your family and all the best in 2020
So is it OK to double up or triple up on the batch while preparing it?
Yes, you can double or triple this.
I was wondering if you could use the powered cinnamon instead? Everything else in the Eggnog looks awesome. Can’t wait to try it.
Yes, you can use 1/2 teaspoon ground cinnamon in place of the cinnamon sticks.
I made the eggnog for Christmas. It had a great flavor, but it didn’t really get as thick as eggnog. Do you know what I could have done wrong?
When you add the egg yolks in and cook on the stove it will increase in thickness. The kind of cream you use also matters and a higher fat content heavy cream will also produce a thicker result.
The balance of flavor in the Eggnog is spot on! To try to match that old fashion texture that incorporated whipped egg whites, I held back one cup of the cream before cooling, then whipped this into stiff peaks and gently folded it into the cooled custards. Gave it an elegant texture,
After we add the heavy cream mixture to everything else in the pot we slowly whisk it for quite a while until it gets nice and thick. You will have a very rich and delicious eggnog if you do this. This is the southern way of making eggnog.
Great recipe! I am a bartender and make everything I use in house. This recipe is user friendly and delicious. I added some allspice and star anise to it as well as rum to serve a spiced nog! Cheers!!!
Is it safe leaving out an hour to cool?
Yes, it is completely food safe.
Safer than putting it in the fridge right away. If you are worried about it, you could put in an ice bath to chill it faster.
Hi
I really love warm/ hot egg nog. Is it possible to warm this up before serving? 🙂
MaJa
Yes. Warm over low heat to prevent scalding.
This looks great! If I wanted to turn this into an adult version do you have suggestions/recommendations?
Add rum 🙂
Captain Morgan spiced rum to taste
how long does this last??
Your question is answered already above the recipe. It depends on the expiration date of your milk and cream.
You can add rum to this after its finished right ?
Yes you can.