Cookstr.com

Eggnog

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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. 

CostModerate

Easy

Total Timeunder 15 minutes

One Pot MealYes

Recipe Coursebeverage

Dietary Considerationgluten-free, peanut free, soy free

Taste and Texturecreamy, rich, spiced, sweet

Type of Dishcocktails

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

Instructions

  1. 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.

  2. 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.

  3. VARIATIONS

  4. 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.

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

  6. Party Eggnog

  7. Makes About Thirty 6-Ounce Servings

  8. 12 eggs, separated

  9. 1 cup sugar

  10. 16 oz. (1 pint; 2 cups) brandy

  11. 16 oz. (1 pint; 2 cups) bourbon or dark rum

  12. 32 oz. (1 quart; 4 cups) milk

  13. 1 tablespoon pure vanilla extract

  14. 32 oz. (1 quart; 4 cups) whipping cream

  15. ½ tsp. salt

  16. freshly grated nutmeg

  17. 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.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password