How to Make Best Eggnog 2023

A glass of eggnog is the epitome of the “holiday spirit” because it tastes exactly like Christmas and is easy to make, making it a treat that the whole family can enjoy. Find out how to make simple eggnog for your family, traditional eggnog big enough for a party, or just a glass of iced egg nog to enjoy by yourself.

Method 1 of 3: Easy Eggnog

Gather your ingredients. Here’s what you need to make easy egg nog:

• 4 egg yolks
• 1 cup milk
• 1 cup cream
• ½ cup white sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon nutmeg
• ¼ teaspoon cinnamon
• ¾ cup rum or brandy

Make the milk mixture. The milk, nutmeg, cinnamon, and vanilla should all be combined in a big pot. Cook, stirring occasionally, over medium-low heat until the mixture comes to a low boil.

Make the egg mixture. In a large bowl, combine the egg yolks and the sugar, and beat or whisk until fluffy.

Cook while gradually incorporating the milk mixture. When the mixture is thoroughly combined, whisk it in. Return the combined mixture to the saucepan. About three to five minutes of cooking time at medium heat is required for it to thicken. This time, stir the mixture frequently but don’t let it boil.

Remove the eggnog from the burner. Let it cool for about an hour or two.

Add the remaining ingredients. Stir in the cream and rum or brandy. Mix the eggnog well.

Wrap plastic film tightly around the egg nog. To serve, sprinkle a little nutmeg on top and add a cinnamon stick as a garnish. Refrigerate it overnight to let the flavors mingle.

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Method 2 of 3: Traditional Eggnog

Gather your ingredients. Here’s what you need to make traditional party eggnog:

• 12 large eggs.
• 4½ cups milk.
• 1½ pints heavy whipping cream
• 1½ cups sugar
• Ground nutmeg, to taste
• 3 cups bourbon, brandy, or dark rum

Divvy up the egg yolks and whites. Each egg should be cracked in half over a bowl. Gently transfer the yolk from one shell to the next, letting the white fall into the bowl.

It’s a good idea to separate the whites from one egg into a small bowl and if the separation is a success (no yolk gets in), pour the whites from that egg into the large bowl.

If you get yolk in the whites, save that egg for breakfast: whites will not whip when contaminated with egg yolk.

The egg whites and sugar are beaten. Beat the egg whites at medium speed until they are white and foamy. Just until soft peaks start to form, add half the sugar and beat the mixture.

Egg yolks and sugar should be combined. The egg yolks and the remaining sugar are combined.
Mixture should be thoroughly blended after being whisked together.

Put the egg mixtures together. Slowly and gently fold the egg yolks into the beaten egg whites. The objective is to maintain the whites’ fluff.

Rum, milk, and cream should be added. Pour the rum into the egg mixture gradually and fold it in gently. The alcohol can be omitted when serving egg nog to children. Then, while still gently stirring, slowly pour the milk and cream into the bowl.

Start with 4 cups of milk and add more as needed to achieve the desired consistency. There might not be a need for additional milk if alcohol is added.

In order to help the eggs thicken and slightly cook, some chefs advise heating the milk and cream before adding them to the egg mixture. If eating raw eggs makes you nervous, do this.

Consider adding more alcohol after giving the egg nog a taste.

Reduce the milk by half if you want your eggnog thicker.

Whip up the egg nog. Once the reserved half of the cream has been nearly stiffened, gently fold in the whipped cream. Transfer the finished egg nog to a sizable punch bowl to serve.

Whipping cream should be added before serving in clear glasses. For an attractive touch, grate or sprinkle some nutmeg on top.

Method 3 of 3: Light Iced Eggnog

Gather your ingredients. Here’s what you’ll need to make lightly iced eggnog:

• 2 small eggs
• ½ teaspoon cinnamon
• ¼ cup agave nectar
• 1½ cups almond milk
• 3 oz cognac
• 3 oz rum
• 2 oz cream sherry

Icy milk is blended. Ice cubes should be added to the blender until it is halfway full.
Add the almond milk. Till it’s smooth and foamy, combine the milk and ice in a blender.

Combine the eggs, agave nectar, and cinnamon. Whisk the eggs and agave nectar together in a different bowl, making sure they are thoroughly combined. Add the cinnamon and stir.

The remaining components should be blended. Cognac, rum, cream sherry, and the egg mixture should all be added to the blender. The ingredients should be pureed up to a smooth consistency.

Present the egg nog. Use a straw to serve the egg nog in a glass. When you’re in the mood for something light and refreshing during the holidays, this iced egg nog makes a delicious treat.

Finishid

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Eggnog Tips

• If you’re having a family get-together, double the ingredients and make one alcoholic batch and one regular batch.
• Simply omit the rum and the bourbon if you want to make non-alcoholic egg nog. Following that, people can add as much liquor as they like to their cup in order to spike their egg nog.
• Be gentle during the entire mixing process. Don’t over-beat the eggs or the cream; the whipped cream will begin to taste like butter when whipped for too long.
• After a while, the mixture starts to separate to make a heavy fluid with a fluffy head, so when serving it, make sure you get a representative sample of each.

Eggnog Warnings

• Be careful when mixing alcohol into the egg nog. Make sure that anyone who drinks too much spends the night inside. A hangover should be avoided.
• Although drinking egg nog during the holidays is a tradition, some now recommend cooking it because eating raw eggs has the potential to make you sick. You can purchase pasteurized shell eggs from many grocery stores if you want to consume raw egg nog without worrying. For your entire family, including kids, expectant mothers, and senior citizens, Davidson’s Safest ChoiceTM Eggs make raw, non-alcoholic egg nog. To reduce the risk of salmonella, Davidson’s Safest Choice® Eggs are pasteurized in a natural warm water bath. According to the conventional wisdom, egg nog is safe because the alcohol is potent enough to counteract any negative effects that the eggs may have. According to studies, drinking strong alcohol lowers the risk of food poisoning. The FDA does not, however, advise relying solely on alcohol to eradicate all bacteria.

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