Eggnog has been around for a very long time, in both its alcoholic and non-alcoholic forms. The eggnog recipe is most associated with Christmas, but has traditionally been served throughout the season from Halloween to New Years.
Eggnog has a flavor that I find hard to describe. It’s rich and eggy, with rum and spices. Some people find it way too heavy and can’t stand to drink it.
Pin
It’s usually because the egginess is just too much. For other eggnog haters I’ve talked to, it’s the spices and the flavor profile. Something about it just doesn’t work for them.
And yet others may love eggnog, but have been told to avoid the cholesterol on a doctor’s orders. So what do you do if you want to serve eggnog at a party for a mix of guests?
When you’re serving it for guests, I suggest youhave another drink entirely on hand.So either offer another co*cktail (check out our Christmas co*cktails here) or some wine.
Note in particular the Eggnog Martini, which uses a little bit of eggnog, but lightens it up with vodka and amaretto.
You could also make another version of eggnog that uses egg substitute or something like almond milk in place of eggs. The latter is surprisingly sweet and delicious, and much less rich and thick.
Eggnog is intensely filling and therefore probably best served at parties with munchies rather than along with meals. Otherwise, it’s like adding a couple of eggs onto your meal.
It’s is an ideal drink for making a big batch in a pitcher to keep guests happy all night long. Always make both alcoholic and non-alcoholic pitchers of it, unless you’re absolutely sure all your guests go one way or the other.
With this recipe, the non-alcoholic version is the same as the regular, except you leave out the alcohols. You can add a few drops of rum extract if you want that taste.
Pin
This eggnog recipe makes 6 servings, because usually people make eggnog in bulk. Whatever you don’t drink now will store for later in the refrigerator. It should last for 2-3 days.
While some homemade eggnog recipes don’t call for you to cook anything, this one gives you that option. That’s because of salmonella concerns from the raw egg, which cooking will take care of.
You absolutely don’t have to cook anything, but if it’ll put your mind at ease, that optional step of cooking it to 160 degrees F should kill any salmonella that’s present.
Cooking doesn’t change the flavor or texture of the eggnog. It just adds some time to the process because you’ll have to chill the drink if you want to serve it at room temperature or cold.
Pin
I personally don’t cook it. That’s because I also like to eat eggs with a runny yolk, and if the yolk is runny, they haven’t been cooked enough to kill salmonella. But that’s how I eat them and so far I’ve never gotten sick from them. (I buy Al Fresco eggs from Vitalfarms.)
That said, I do like to ask guests if they have a problem with raw eggs before serving it that way. For example, pregnant women are often advised to avoid raw eggs.
Some people with certain illnesses may also not be able to risk consuming raw eggs, since a bout of food poisoning would be much harder on them than on a person average health.
Another option if you’re concerned is to buy pasteurized eggs or – as mentioned above – use almond milk or cashew milk instead of the eggs.
Pin
Another way this recipe differs from some is that I don’t use the egg whites to make into a froth to top on the drink. That is absolutely just a personal preference.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This makes a little over two quarts. For the non-alcoholic version, just leave out the brandy and rum.
Ingredients
6 egg yolks
1/4 cup of sugar
1/4 teaspoon salt
3/4 cup brandy
1/4 cup dark rum (or bourbon)
1/2 teaspoon of vanilla extract
1/4 teaspoon of ground nutmeg
1 cup heavy whipping cream
2 cups whole milk
1 Cinnamon Stick
Instructions
Beat the yolks at medium speed until they're frothy.
If you're not cooking it, gradually add the milk, cream, sugar, vanilla and nutmeg as you continue beating. Otherwise, skip to Step 3.
If you're cooking it, warm the milk and cream in a saucepan over medium heat until it starts to bubble. Add the vanilla extract, sugar, and nutmeg.
In a separate bowl, whisk the egg yolks together. Slowly whisk the warm milk into the eggs. Put the mixture back on medium heat and cook, stirring gently, until it reaches 160 degrees.
Stir in the brandy and rum.
Chill it until you're ready to serve.
It's best to keep it chilled at all times.
Garnish each individual serving with the nutmeg sprinkled on top and a Cinnamon Stick
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
"Tom and Jerry is a form of hot eggnog [co*cktail] that was once popular." The Tom and Jerry was invented by British journalist Pierce Egan in the 1820s, using brandy and rum added to eggnog and served hot, usually in a mug or a bowl. It is a traditional Christmastime co*cktail in the United States.
The eggnog white russian co*cktail is perfect for the holiday season! Coffee liqueur mixed with vanilla vodka and eggnog and topped with freshly grated nutmeg is the perfect treat and oh-so festive!
"When choosing a rum, I personally find a spiced rum to be the best for the flavors incorporated in eggnogs," he said. "Chairman's Reserve Spiced Rum is best for its quality and flavor profile.”
Though rare, there is the potential that eggnog will curdle when it's mixed with alcohol. That's typically due to too much acid interacting with the dairy. This can come from high-proof liquor or milk that's either lower in fat or going sour. For the best eggnog, use fresh, preferably whole, milk.
If it's 40–50 proof or above you can keep it forever in the refrigerator. I've had some eggnog I made before Christmas 2018 that's still in the fridge and it should last until I make the next 2 gallons of it (no Not all for me, I share a drop with friends). 1,750 Ml of liqueur per gallon.
Made with eggs, sugar, spices, and of course, whiskey, this rich and creamy beverage is sure to get you in the holiday spirit. To make Wigle's spiked eggnog, we recommend using a good quality whiskey like Yule Tidings but other whiskeys will be equally delicious. Wigle PA Bourbon eggnog is also highly recommended!
Eggs, milk, and alcohol were expensive in early Britain. Food historian Frederick Opie notes that the aristocracy used to drink their eggnog warm during the cold weather, and added spices and alcohol like brandy and sherry to preserve it. In the 1700s, rum from the Caribbean was the American eggnog alcohol of choice.
It was thought that the use of “luxury” ingredients such as cream and alcohol would invite prosperity into the household for the coming year. In most households today, a cup of eggnog ushers in the good cheer of the holiday more so than any belief in impending wealth.
It's a fabulous addition to any Christmas party, quick enough to shake up for unexpected guests, and a festive way to drink your holiday eggnog. Unlike most eggnog recipes, this version skips the dark spirits and rum and uses vanilla-flavored vodka instead.
Rum – I like dark rum in eggnog (Myers's is what I usually buy), but spiced rum would also be fabulous. Whiskey – I typically use Crown Royal, but use what you like or keep on hand.
- Rum Eggnog - Ingredients: 2oz Malibu Coconut Rum, 6oz Milk, 1 tsp Powdered Sugar, 1 Egg, Nutmeg. How To Mix: 1. Shake all ingredients with ice and strain into a Irish Coffee glass.
As synonymous with the holiday season as Mariah Carey, BACARDÍ Eggnog is Christmas in a cup – or in a glass in this case. Made with BACARDÍ Spiced rum it's just like melted ice cream; smooth, creamy and sweet but with a gentle kick of nutmeg spice.
If you're looking for a traditional approach, spike store-bought eggnog using your favorite liquor like brandy, bourbon, or rum. This super-simple recipe makes six 6½-ounce servings.
The amount of alcohol put in eggnog has no written rule, but it tastes best with 1 part spirit for every 5 parts eggnog. The alcohol takes away the rich and sweet taste of the eggnog, so if you're looking for a more bitter drink you can add extra alcohol.
I love easy winter co*cktails that can be made as an individual co*cktail or in a pitcher for a holiday party. This Eggnog mixed with Fireball Cinnamon Whisky is packed with flavor. It reminds me of sitting in front of the fireplace with the Christmas tree lit up at night taking a deep breath.
Made with eggs, sugar, spices, and of course, whiskey, this rich and creamy beverage is sure to get you in the holiday spirit. To make Wigle's spiked eggnog, we recommend using a good quality whiskey like Yule Tidings but other whiskeys will be equally delicious.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Pin
Pin
Pin
Pin
Pin
