Tags: eggnog | recipes | alcoholic | drinks | how to make eggnog | best eggnog recipes | non-alcoholic eggnog

How to Make Eggnog

Friday, 17 Dec 2010 10:20 AM

Eggnog makes a great addition to any holiday meal or gathering and remains a favorite the world over. Mix up an alcoholic and non-alcoholic version so everyone can enjoy. Defined as "eggs inside a small cup," eggnog has been a popular beverage since the 1800's. Continue this holiday tradition and mix up a batch today.
This recipe serves 12-16 and can be doubled or halved as needed. The alcoholic version is listed. For the non-alcoholic version, leave out the rum and brandy and replace with 1 tablespoon of vanilla extract. All other ingredients remain the same.
  • Bowl
  • Three or four quart pan
  • Whisk
  • Sieve
  • Thermometer
  • Glass serving container
  • Rubber spatula
  • 6 eggs
  • 3 cups whole milk
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 cup of bourbon or brandy (for the alcoholic version)
  • 1/2 cup of white or dark rum (for the alcoholic version)
  • 1 tablespoon vanilla extract (for the non-alcoholic version)
  • 1 cup heavy whipped cream
  • 1/2 teaspoon ground cinnamon or nutmeg
  1. Beat the eggs and then slowly add in the sugar and salt in the saucepan. Whisk these ingredients until the mixture is no longer lumpy.
  2. Add in the milk, continuing to whisk as you do so.
  3. Place the saucepan on the stove. Let the mixture simmer on low heat for 45 to 60 minutes. The temperature needs to reach 160 degrees Fahrenheit before you go to the next step. When this stage is reached, the mixture will be thick and will coat the back of a spoon when it is inserted.
  4. Now the mixture must be strained through a sieve to remove any remaining cooked egg.
  5. Add the alcohol or vanilla extract, depending on which version you are making. Slowly stir this in until completely mixed.
  6. Pour the mixture into your glass serving container. Cover with plastic wrap or a lid and place in the refrigerator.
  7. Allow to chill for four hours or longer. Overnight is best.
  8. Right before serving, pour the heavy cream into a mixing bowl. Whip the cream until soft peaks form.
  9. Fold the cream into the refrigerated drink with a rubber spatula until all ingredients are completely combined.
  10. Sprinkle with cinnamon and/or nutmeg.
  11. Serve to your guests in chilled glasses or cups


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