Homemade egg nog. In just two steps, you’ll have a festive drink made ahead. Be sure to chill it thoroughly before serving, and give it a final whisk, too, to make sure everything is blended. Ingredients
6 large eggs, separated
¾ cup sugar, divided
3 cups milk
¼ cup bourbon
2 tablespoons dark rum
2 tablespoons brandy
1 cup heavy cream
½ teaspoon freshly grated nutmeg
Directions
Put the egg yolks in a medium bowl and set the bowl over a saucepan of simmering water. Add 1/4 cup plus 2 tablespoons of the sugar and whisk over low heat until pale yellow and thick, about 5 minutes. Whisk in the milk, bourbon, rum, and brandy and transfer to a large bowl.
In another large bowl, whisk the egg whites with the remaining 1/4 cup plus 2 tablespoons of sugar until very soft peaks form. Stir the whites into the yolk mixture. In a medium bowl, beat the heavy cream until lightly thickened. Fold the whipped cream and nutmeg into the eggnog and chill thoroughly. Whisk to reblend before serving.
Make Ahead
The eggnog can be refrigerated overnight. Stir before serving.
EGG NOG WITH RUM
This eggnog recipe for thick, creamy, and sweet eggnog with just the right amount of spice took me several years to perfect. Now everyone asks, “When are you making your eggnog?” In this homemade eggnog recipe, the egg yolks are tempered for safety, and you can adjust the amount of rum to taste, or leave it out entirely so the whole family can enjoy this rich holiday treat.This eggnog recipe is rich, creamy, and perfectly festive.
Eggnog Ingredients
These are the ingredients you’ll need to make this classic eggnog at home:
· Milk and light cream: This traditional eggnog recipe contains milk and light cream
· Spices and seasonings: You’ll need cinnamon, cloves, vanilla extract, and nutmeg.
· Egg yolks: Egg yolks thicken the mixture, creating a decadent texture.
· Sugar: Of course, you’ll need white sugar for this dessert-like beverage.
· Rum: Spike your eggnog with light rum or leave it as-is for a non-alcoholic treat.
What Alcohol Goes In Eggnog?
This boozy eggnog recipe is spiked with light rum. You could also use brandy or bourbon, depending on what mood you’re in and what you have on hand. Of course, if you’d like, you can leave out the liquor altogether.
No matter how you serve it, everyone at your holiday party will love this cheery drink.
How to Make Eggnog
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this traditional eggnog:
1. Heat the milk, cinnamon, cloves, and a dash of vanilla. Boil, then remove from heat.
2. Whisk the egg yolks, then whisk in the sugar.
3. Gradually whisk the hot milk mixture into the egg mixture.
4. Cook the mixture over medium heat until thick, then strain to remove the cloves.
5. Stir in the cream, rum, remaining vanilla, and nutmeg. Refrigerate overnight.
Ingredients
4 cups milk
1 teaspoon ground cinnamon
5 whole cloves
2 ½ teaspoons vanilla extract, divided
12 large egg yolks
1 ½ cups white sugar
4 cups light cream
2 ½ cups light rum (Optional)
½ teaspoon ground nutmeg
FOAMY CLASSIC EGG NOG
Directions
For Basic Shaken Eggnog: In a cocktail shaker, combine 2 eggs, 2 1/2 tablespoons (37g) sugar, 3/4 cup (180ml) milk, 1/2 cup (120ml) cream, and 1/2 cup (120ml) rum, brandy, or a mix of the two. Shake vigorously until homogeneous and frothy. Strain into 3 to 4 goblets and top with freshly grated nutmeg. Repeat process with remaining ingredients for further batches.
For Extra-Light and Foamy Eggnog: Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. (Alternatively, use a handheld electric mixer or hand blender in a large bowl.) Increase speed to medium-high and, watching carefully, beat until egg whites are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash mixer bowl.
Add egg yolks and remaining sugar to now-empty mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.
Using a rubber spatula or handheld whisk, fold whipped whites into egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with grated nutmeg.
Ingredients
4 cups milk
1 teaspoon ground cinnamon
5 whole cloves
2 ½ teaspoons vanilla extract, divided
12 large egg yolks
1 ½ cups white sugar
4 cups light cream
2 ½ cups light rum (Optional)
½ teaspoon ground nutmeg
