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Is there a more perfect symbol of midwinter indulgence than eggnog?
Let's not mince words here: you're drinking a glass of fat. In fact, eggnog might best be described as the absolute far end of a sugar-in-lard suspension mix; it's the sweetest cream that should ever be enjoyed, and for many, it's simply too much. Good for them.
If eggnog tastes like an overly rich puddle of melted ice cream to you, you're lucky. For others of us, this frothy, foamy beverage is a caloric tidal wave waiting irresistibly at the end of each calendar year.
My grandmother used to serve hers in a giant crystal bowl, like it was part of some secret fattening-up religious ceremony. If that's your mode, too, don't forget the ice around it; as soon as eggnog even hears a rumor about room temperature, it becomes undrinkable.
The convenience store Wawa in my college town inexplicably carried eggnog year round, information I greeted with a combination of glee and horror. Fortunately, spring term final exams go with chilled glasses of cream about as well as margaritas go with a ski slope, so I managed to graduate without growing morbidly obese.
Eggnog mixes admirably with brandy, rum, or bourbon, but I adore the stuff so much I prefer it virgin. I don’t turn my nose up at store-bought brands, but for purists, there's nothing like making it at home. While there are some great recipes for complex, perfect eggnogs, making a batch can also be inexpensive and easy — although the result is oh-so-rich. To reduce your caloric intake and lessen the nog’s pudding-like thickness, I recommend using 2 percent or even skim milk — whole milk creates a final product best eaten with a spoon. Play around with it, and indulge with your eyes open. There's a reason this drink is a once-a-season offering.
Easy Homemade Eggnog Recipe (Non Alcoholic)
Eggnog! You either love or hate the flavor and have a strong opinion about it. There&rsquos no in-between.
If you&rsquore like me and love the rich, creamy taste of classic eggnog, but don&rsquot like the idea of using raw eggs, this easy homemade eggnog recipe is for you. Curl up with a mug and your favorite sweatshirt this holiday season and get cozy!
Once you&rsquove tasted the flavor of rich, homemade eggnog you might not want to drink the premade kind anymore. Fair warning! This easy homemade eggnog recipe is non-alcoholic so that everyone can enjoy it. For an adults-only version, you can add some rum, bourbon, or cognac, to taste.
What is it about eggnog that you love the most? Is it the creaminess? Maybe it’s the combination of the spices in the drink. Every time I pour myself a glass of eggnog, it just feels like Christmas! Don’t you agree?
This recipe has all the classic eggnog flavors.
It’s made with cinnamon and Stevia and tastes so creamy. You can add a dash of cloves if you want it to have a little more spice.
Beat the egg yolks, 1/4 cup of the sugar with the vanilla extract, nutmeg, and salt until it is very thick and has a light yellow color.
Slowly beat in the brandy and milk.
Cover and chill overnight in the refrigerator.
Gradually beat in the remaining 1/4 cup sugar and beat this mixture to soft peaks again, creating a meringue-like cream.
Slowly pour this cream over the chilled brandy mixture, folding it in gently.
Serve the eggnog in a mug, Irish coffee glass, or punch cup and grate nutmeg over the top for a garnish. Enjoy.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.
- While brandy is a favorite and one of the more traditional liquors used in eggnog, it is not the only option. Rum and whiskey are also popular alternatives. However, in a taste test, brandy does make a more appealing eggnog overall.
- Make sure you're using the freshest eggs. Everyone has heard the warnings about drinking raw eggs and the potential for salmonella. Yet, you don't have to let that scare you away from this Christmas classic. With proper attention to the freshness and quality of your eggs and how you handle them, your eggnog should be perfectly safe for guests.
Eggnog is one of those drinks that people either love or hate and many people fall into the latter category. If you are one of those haters, explore the many eggnog recipes that are available. It is quite possible that you have not yet found the 'nog that's right for you.
- For a gentle introduction to the world of eggnog, try a recipe with sweeter flavors and a little spice to cover up the egginess. Recipes like gingerbread eggnog and toffee eggnog will quickly change your mind about eggnog.
- If you want to avoid eggs in your nog, that's possible too. Whip up a vegan eggnog or Puerto Rico's coquito, which prefers coconut and milk over eggs.
How Strong Is Eggnog?
Eggnog also has a reputation for being too strong and it has been known to get more than a few holiday party guests a little tipsy. In most cases, this is because the drink has too much liquor thanks to a "generous" host. This is never the best idea for punch-style drinks because your guests don't know how potent it is. It's easy for them to have one glass too many.
In this recipe, the two cups of brandy are perfect when serving about 16 small glasses of eggnog. With an 80-proof brandy, it works up to around 18 percent ABV (36 proof), which is about average for a good cocktail. Besides, most people will only have one or two glasses before turning to another drink because you can only have so much nog!
In a small saucepan over medium heat, you will want to whisk together milk and vanilla. You will want to mix this until it begins to simmer.
Once simmering remove from heat.
In a separate bowl, use your electric mixer to beat your eggs, your yolks, sugar, and salt. You will want to beat this for a solid 5 minutes. The mixture will thicken and become slightly frothy.
Next, you will slowly pour the egg mixture into your saucepan with the vanilla and milk. You will want to whisk this constantly to really mix them together.
Return your pan to medium-low heat and whisk constantly for about 5 minutes, or until the temperature reaches 165 degrees.
Once you reach 165 degrees, remove from heat and pour in your heavy whipping cream. Stir well until it is combined.
Once combined I always like to pour it through a strainer to remove any lumps. This helps ensure that there are no lumps in your non-alcoholic eggnog recipe.
I usually put my eggnog through a strainer as a precaution because it is not necessary to do if you are constantly whisking and cook everything at a low heat you shouldn’t have lumps to strain out.
Refrigerate for at least 3 hours or overnight before serving. This helps your eggnog to thicken.
Homemade Holiday Eggnog
Better-for-You Tip: To all the naysayers who ever thought that it would be impossible to make a rich and creamy holiday egg nog without starting out with heavy cream, lots of sugar, and a boat load of eggs, it’s time to take notice. By thickening the base with cornstarch, cutting way back on the sugar, and using low-fat milk, we still get the rich texture we love, without all the calories, fat, and cholesterol. Plus, if we sip this in moderation, we most likely won’t end up with a belly like Santa.
Nutrition based on a 1/2-cup serving:
Calories 128, Calories from Fat 26.0, Total Fat 2.8g, Saturated Fat 1.3g, Trans Fat 0.0g, Cholesterol 67.0mg, Sodium 89mg, Total Carbohydrate 18g, Dietary Fiber 0.0g, Sugars 17g, Protein 6.1g
What is Eggnog?
Eggnog is the drink of the season. I am always excited to seeegg nog hit the shelves at the grocery store after Halloween along with all the rest of the Christmas decorations! Eggnog is basically a drink that is made of eggs, sugar, milk, cream, nutmeg and sometimes rum. I don’t like the flavor of rum and don’t drink alcohol so I don’t use rum or rum extract in my egg nog.
I am a bit of an eggnog snob. Because I have texture issues, the consistency of my eggnog needs to be just right, also the flavor. I have found one store brand of eggnog that I like, and I’ve pretty much tried them all. Some of them are too thick, others are too strong on the nutmeg. I know eggnog can be a hot topic, it has it’s lovers and it’s haters. I’m a lover.
Eggnog punch for your holiday party
Serve eggnog the easy way with this deliciously simple Christmas punch recipe.
I first tasted this punch about 14 years ago at my boss’ Christmas party. I couldn’t get enough of it and was surprised to hear how easy it was to prepare. The whipped topping adds a creaminess while the ice cream keeps it nice and chilled. It’s almost like a milkshake!
To make this kid-friendly just omit the bourbon or make individual glasses without the alcohol as seen on our rustic Christmas treats table.
I remember growing up, my family and I would decorate our Christmas tree while enjoying a glass of delicious eggnog. Along with the decoration of the tree, drinking eggnog was another way to signify the start of December.
We would always buy the eggnog from the store because we never knew how easy it was to make at home. I suspect that’s true for many others as well.
The truth is making homemade eggnog is not hard at all.
If you’re having a holiday gathering, there’s no better way to impress some family and friends with a pitcher of homemade eggnog. Even better, make a batch to enjoy while you and the family decorate the tree.
Like most things homemade, eggnog just requires is a little patience and a little love. Simple enough, no?
- Tempering the egg yolks before adding them to the hot milk prevents them from warming up too fast and makes sure your eggnog stays smooth and without any egg lumps.
- While cooking, constantly stir and don't allow the mixture to boil once the egg yolks are added. If you let it boil, you will likely end up with scrambled eggs.
- Making it ahead and let it chill in the fridge overnight gives it time to develop the best possible flavor and consistency.
Easy Holiday Eggnog Recipes
You can even freeze some egg nog in a Bundt pan and use it to chill the eggnog and the eggnog won't get diluted as it melts.
Easy Holiday Eggnog
- 6 eggs
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 4 cups of milk
Blender method: Blend eggs, sugar, salt with 1 cup milk until light and smooth.
Add mixture to rest of milk and stir.
If you don't have a blender you can mix by hand or with a egg beater or mixer. I pour it all into a container and just shake it.
Tip: Can be made into eggnog ice cubes too if desired or a ring mold. This is my favorite recipe.
- 1 c. warm skim milk
- 1/4 c. egg substitute
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. brown sugar substitute
- 1/2 banana
Combine ingredients in a blender. Children can help with measuring and adding ingredients in the blender.
Recipe from a Holy Trinity Parish in Hartington, Nebraska
Happy Times Egg Nog
- 6 eggs
- 6 tablespoons sugar
- 6 oz Bourbon Whiskey
- 1 pint whipped cream
Separate eggs, beat whites until very stiff. Beat yolks until lemon colored and thick, gradually adding sugar while beating. Add whiskey, a tablespoon at a time, then fold in beaten egg whites and whipped cream. Serve in punch cups, sprinkled with nutmeg. Also see popular blender mixed drinks
Recipe from a Derby CT Baptist church cookbook from 1963
Blender Eggnog, spiked
- 3 eggs
- 1 cup milk
- 1/4 cup sugar
- 1/2 cup rum, brandy, whiskey, sherry, or cognac
- 1 cup heavy cream
- 1/2 cup crushed ice
Put all ingredients into blender. Cover. Press button 2 for 5 seconds. If you prefer warm eggnog, leave out the ice and warm milk and cream, adding them slowly through the opening in the top to make a creamy mixture. Sprinkle nutmeg on each serving. Makes 4 servings.
Recipe from a 1970 Family Circle Cookbook
- 4 eggs well beaten
- 3 tablespoons sugar or 1/2 cup honey
- 4 cups of cold milk
- 1 teaspoon vanilla
- Few grains of nutmeg
Place all ingredients in a tightly covered container and shake, or place in a blender and mix. Pour into glasses, and garnish with nutmeg.
Variation: Fluffy Eggnog - Separate the whites from the eggs and beat until stiff, and fold into other ingredients just before pouring into glasses.
Recipe from a 1961 "Teaching Teens to Cook" Cookbook
Egg Nog with No Eggs
- 5 1/2 cups milk
- 1 pkg (4 serving size) of instant French vanilla pudding mix.
- 2 tablespoons sugar
- 1/4 teaspoon peppermint extract
- Crushed striped peppermint candy
- 8 striped peppermint sticks or candy canes
In a blender container combine about half of the milk, pudding mix, sugar, and peppermint extract, then cover and blend until smooth. Pour into a large pitcher. Stir in the remaining milk. Cover and chill until serving time. To serve, stir and pour into glasses. Sprinkle with crushed candy. If desired, serve with peppermint sticks as stirrers. Makes 8 (6oz) servings.
Recipe from a 1985 recipe book
Here's a recipe for Holiday Orange Eggnog. It has Orange Juice in it.
- 2 cups flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup eggnog
- 1/2 cup butter, soft
Combine all ingredients in a large mixing bowl. Blend at low speed with a mixer. Grease and flour bottoms of 2 9in pans, pour batter in pans. Bake at 350 for 25 to 30 min, or until center springs back when touched. Cool, fill and frost with Eggnog Frosting.
Recipe from a 1974 Family Circle Cookbook
- 1/4 cup flour
- 1/4 teaspoon salt
- 1 cup eggnog
- 2/3 cup butter, soft
- 1 cup sugar
- 1 teaspoon vanilla extract
Combine flour, salt and eggnog in a small saucepan. Cook over low heat, stirring constantly, until very thick. Cool. Gradually cream butter and sugar. Add flour mixture beat until light and fluffy. Blend in vanilla.
- 2 and 1/4 cups flour
- 1 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 and 1/4 cups white sugar
- 3/4 cups salted butter, softened
- 1/2 cup eggnog
- 1 tsp. pure vanilla extract
- 2 large egg yolks
- 1 Tbsp ground nutmeg
Preheat oven to 300' Combine flour, baking powder, cinnamon, and nutmeg Mix well with wire whisk and set aside Cream sugar and butter with electric mixer until forms a grainy paste Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add flour mixture and beat at low speed just until combined -- do not over mix! Drop by rounded teaspoonfuls onto ungreased baking sheets 1 " apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown -- transfer to cool, flat surface immediately.