How To Make Eggnog
Can this be made without the alcohol?
The eggnog is good enough on its' own. If you are making this as a party appetizer, it is possible to leave the eggnog alone and serve each guest bourbon or other rum along with the eggnog.
Are cinnamon sticks a good substitute for ground cinnamon?
But it is a grainier option than using cinnamon sticks.
Can this be made ahead of time?
But it is possible. It depends on whether alcohol was used. An alcohol free eggnog should be consumed in less than a week. Based on how much alcohol is added and how fresh the other ingredients, spiked eggsog may last up to seven days.
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Eggnog makes holiday spirit seem more festive than a glass of it! This is a Christmas treat that everyone can enjoy. Learn how to make easy eggnog for your family, a traditional batch large enough for a party, or a glass of iced eggnog to enjoy on your own.
About This Article
Article Summary. X To make traditional eggnog, start by separating the egg whites and yolks of 12 large eggs, then leave the yolks aside. Mix the egg whites with half of the sugar until the yolks are white and fluffy. Add the remaining sugar to the mixture and continue beating until you get soft peaks. Mix the half-sugar with the yolks using a spoon. After mixing the sugar and egg yolks, fold the mixture gently into the eggwhite mixture. Add the rum slowly to the egg mixture, and mix it well before adding half the cream. Mix the half-cup of cream with the milk until it becomes stiff and then fold it in. To learn more from our Professional Bartender co-author, like how to make a light iced eggnog, keep reading the article!
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How to make homemade eggnog
Jump to Recipe. I believe eggnog could be the best Christmas gift, after candy corn. It's either loved or hated by people, and they will passionately describe which group they belong to, much like with candy corn. You? I love eggnog. Love it. My annual purchase of eggnog has been met with disappointment over the years. What's the reason? IHFCS stands for high fructose syrup. Health reasons and the HFCS debate aside, I just don't like the mouth feel it brings to beverages. Eggnog and soda made with HFCS are, to me, more syrupy than smooth. (For soda, I prefer sugar-based sodas to their more common HFCS-sweetened siblings.
The hope of HFCS-free eggnog was revived this year! My friend Rachel mentioned that a local creamery (which will remain nameless because I usually love their stuff) was offering eggnog. She said it was was the best nog she'd ever had. After hearing this, I ran so fast to the store to pick up a glass bottle of the stuff that it could have qualified as a cardio workout. The ingredients list was ….high fructosecorn sugar syrup. It.s.so.bummed. It's over! Greg murmured, "I am making my own!" And so I did. It was the best thing I had ever tasted. As with most things it tastes much better when made from scratch. It is eggy and rich but not too rich or cloyingly sweet.
You can't help but feel hopeful when you read statements like those one. Watch, next year I'll get busy and throw a carton of commercial nog into cart. You all know the way that works, don'tcha?
Although making homemade eggnog can be done easily, you will need some tools.
It is a heavy-bottomed pot (4 quarts). I also used a 2 1/2 quart pot. It was a huge mistake. One of the biggest. Thermometer Ice Bath Balloon Whisk (Fill large bowl with plenty of water. Once you have gathered your equipment and prepared the ice water bath, ladle. Now it's time for the egg! You can also play Christmas music as you prepare nog! Egg nog contains eggs. We don't want eggs floating around in the nog, even though we are going to be cooking them. The eggs will need to be tempered. Begin by whisking together the eggs and half of the granulated sweetness with one cup of milk. Set it aside near the stove.
Your ladle, whisk, and bowl should be placed near each other. In my case, it was a four-cup cup. Bring milk and remaining sugar to a boil
Slowly ladle one cup of the hot milk into the egg mixture. (This slows raises the eggs' temperature, without actually cooking them. You shouldn't heat the milk too fast. As you heat the milk, whisk the egg mixture.
How To Make Your Own Eggnog
You need to ensure the spoon is properly coated.
How to Make Our Classic Eggnog Recipe Eggnog is basically a thin custard sauce thickened with egg yolks. This recipe will show you how to make eggnog an alcoholic. It also includes a splash bourbon or rum. We also provide instructions on making eggnog sans alcohol.
To combine 4 beaten egg yolks and 2 cups milk with 1/3 cup of sugar in large, heavy saucepan, heat on medium heat. Cook and stir over medium heat until milk mixture just coats the back of a metal spoon. This can be done by simply dipping your metal spoon into the egg batter and running your fingers across the surface. When the mixture has been mixed, your finger will make a mark (see above photo). Make sure the mixture does not boil. The pan should be taken off the heat.
TIP: Egg mixtures can curdle or scramble if they become too hot or boiling during cooking. Pour it through a fine mesh sieve, and then proceed as instructed.
Put the saucepan in a bowl or sink of ice water and stir with a wooden spoon for two minutes. Combine 1 cup whipping and 1/2 cup light rum with 2 tablespoons of bourbon.
It's up to you what eggnog to spike. Although our rum and Bourbon mixture is classic, it's possible to substitute light rum for dark, use different whiskeys for the bourbon or try brandy. Go with your favorites.
Keep covered and chilled for between 4-24 hours. In small glasses, serve. Serve with fresh grated or ground nutsmeat.
Other factors that influence the drink's lightness or lack thereof are the milk content. It can range from Mazurek’s double and condensed cream (who noted that "you could make it with heavy [double]cream or half and half [a US-mix of milk and whipping crème], depending how indulgent you feel I always vote to go for the heavy cream since it is the holiday season after all") to Trader Vic’s milk based version.
Stewart uses a combination of double and milk cream. Halket prefers Stewart to Stewart, Ruhlman only wants single cream. De. Groff credits the success of his Uncle Angelo's prize-winning recipe to its lightness, thanks to the inclusion of "twice as much milk as cream".
As previously mentioned, Stewart's eggnog is almost absurdly rich, while Trader Vic's thin, milky version doesn't feel quite as festive as the rest. Although the sweetener of condensed dairy is not necessary in this recipe, I enjoy the addition of cream as it is Christmas. A single glass will suffice, double the amount and it'll be difficult to finish.
Flavourings And Ageing
Nutmeg can be used here as the only flavor (it's definitely one of my top five), to my immense delight. Stewart infuses her custard with a vanilla pod and Mazurek pops some vanilla essence into the finished drink, but I don't think it adds anything.
Ruhlman gives a recipe for an aged eggnog which he reckons you could probably age for five years "before it started to taste more funky than is pleasurable". Sadly, I didn't have enough time to give it a try, but I'd like to – so if anyone wants to lay some down for next Christmas, here is the recipe Until then, this is my gift to you.
(1 serving: 8-10). 1 nutmeg and a bit more for serving 6 eggs 250ml Bourbon or Rum 250ml Sweet Cream Sherry or Madeira 250ml Castor Sugar 250ml Sweet Cream 250ml Sweet cream Or Madeira 250ml 250ml Sweet cream 250ml Sweet cream Or Madeira 900ml Single cream 12 hours prior to drinking the eggnog. Use a pestle to crush the nutmeg and then add it to the bourbon. Cover and leave to infuse.
Then, separate the eggs and place them in 2 large bowls. The yolks should thicken and become lighter in colour by adding half the sugar to it. Mix in the sherry, bourbon, or madeira and add cream. You can prepare it up until this point one day in advance if you need. Refrigerate the bowl, cover it, and then give it another good stir before moving on. Once the egg whites have formed loose peaks, whisk in the sugar and continue to whip it until you get soft peaks. Fold this gently into the eggnog and taste before dividing between glasses. Before serving, sprinkle a bit more Nutmeg on top.
Do you believe eggnog is the best drink for Christmas? Which other festive punches would you recommend to infuse the party with Christmas spirit? And lastly, can anyone tell me if eggnog, like mulled wine, is ever served warm, rather than chilled?
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What is the best way to make egg nog?
In a medium bowl, combine 1 cup of eggnog. Then add 1/2 teaspoon of good Rum. Spread whipped cream over the mixture and garnish with freshly-ground cinnamon and nutmeg. Nov 23, 2015
Eggnog is so harmful for your health.
But as with many holiday treats, eggnog–traditionally made with eggs, cream, milk, and sugar–is loaded with calories, fat, and added sugars. And there's an additional health concern with eggnog: If it's made with raw eggs, it can be a food-poisoning risk. … Get our FREE weekly food newsletter.Dec 17, 2020
What's in Eggnog Made of?
Eggnog is a combination of egg yolks and cream. Sometimes, it's made with whiskey or other rum. This is chilled.
Eggnog is a raw egg?
In most cases, yes. Most classic eggnog recipes call for raw eggs. The raw egg is the best option. If you're the type of hostest-with-the-mostest that wants to whip a bowl of homemade eggnog, use pasteurized liquid eggs or pasteurized liquid egg whites for egg white cocktails, sold in a carton at your local grocery store, Cotton says.