← Back to Search Results
Eggnog

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

A creamy, egg-rich concoction commonly liberally laced with rum, brandy, or bourbon (or a combination of liquors). The eggnog is named after whatever liquor it contains, such as “Brandy Eggnog” or “Sherry Eggnog.” Alcohol-free versions have long been served to fortify growing children and convalescents.

Homemade eggnog’s calorie and cholesterol count can be reduced by substituting nonfat evaporated milk for the cream or whole milk, and by using 2 egg whites for each whole egg. The sweetness of any eggnog can be reduced and the texture lightened by folding in stiffly beaten egg whites just before serving. Leftover homemade eggnog should be tightly covered and refrigerated for use within 2 days. 

Ingredients

  • 1 egg
  • 2 tsp. sugar
  • ¼ tsp. pure vanilla extract
  • Pinch of salt
  • 2 oz. (¼ cup) brandy, bourbon, rum, sherry, or other liquor
  • 6 oz. (¾ cup) very cold milk
  • Freshly grated nutmeg

Directions

Beat egg, sugar, vanilla, and salt until smooth and light; pour into chilled glass. Stir in liquor and milk, mixing well; sprinkle lightly with nutmeg.

Eggnog for One: Since this libation isn’t typically served over ice, chilling all the ingredients beforehand will create a colder drink. Alternatively, the ingredients may be shaken with ice and strained into the glass, but that slightly dilutes the mix.

VARIATIONS

Hot Eggnog: Heat milk just until it simmers (do not boil). Gradually whisk milk into beaten-egg mixture. Pour into a warm heatproof mug. See also Hot Drinks.

Nogless Eggnog: Substitute 2 oz. (¼ cup) more milk for the liquor.

Party Eggnog

Makes About Thirty 6-Ounce Servings

12 eggs, separated

1 cup sugar

16 oz. (1 pint; 2 cups) brandy

16 oz. (1 pint; 2 cups) bourbon or dark rum

32 oz. (1 quart; 4 cups) milk

1 tablespoon pure vanilla extract

32 oz. (1 quart; 4 cups) whipping cream

½ tsp. salt

freshly grated nutmeg

Beat egg yolks with the sugar until creamy and light. Stir in brandy, bourbon, milk, and vanilla; cover and refrigerate for at least 4 hours, or until very cold. Whip cream until it forms soft mounds; fold into eggnog mixture. May be refrigerated for 1 to 2 hours at this point. Just before serving, beat egg whites and salt to the soft-peak stage; fold into eggnog. Sprinkle with nutmeg.


© 1998 Sharon Tyler Herbst and Rob Herbst

Note from Cookstr's Editors

Nutritional information is based on the entire recipe.

 

Nutritional Information

Nutrients per serving (% daily value)

358kcal (18%)
234mg (23%)
0mg (0%)
154mcg RAE (5%)
311mg
24mg
12g
19g
0g
18g
230mg (77%)
440mg (18%)
5g (25%)
11g (17%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
in-the-kitchen-with-david In the Kitchen with David
by David Venable
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
american-masala American Masala
by Suvir Saran
food-to-live-by Food to Live By
by Myra Goodman
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?