- Course: Beverage
- Total Time: Under 15 Minutes
- Skill Level: Easy
- Cost: Moderate
- Favorited: 10 Times
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.
- 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
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.
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.
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.
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