How to Make Eggnog
How to Make Eggnog
Eggnog gets such a bad wrap because all the store-bought brands just can't compete with the homemade version. Most of you wouldn't pour an old fashioned or margarita from a bottle and expect it to be top notch. Is this classic holiday treat bourbon, and spiced rum spike a creamy almost custard-like base. Get the recipe on the blog!
AGE your raw egg eggnog
Buy the Adam Ragusea chef knife for Christmas or whatever you're into!
Thanks to Dr. Vincent Fischetti at Rockefeller University:
More about Dr. Rebecca Lancefield at Rockefeller:
Ben Zimmer's article on eggnog etymology:
Virginian-Pilot article on George Washington's eggnog recipe (actually his lack thereof):
***EGGNOG RECIPE, MAKES ABOUT A QUART/LITER***
1 cup (237mL) cream
1 cup (237mL) additional cream or milk
1/2 cup (100g) sugar
2 eggs
1 cup (237mL) rum
1/2 cup (118mL) whiskey
nutmeg for garnish
Whip the first cup of cream in a small bowl. In a big bowl, beat the eggs and slowly drizzle in the alcohol until incorporated — don't stop mixing, or the eggs will curdle. It's important to mix the alcohol directly into the eggs to kill bacteria. Mix in the sugar, un-whipped cream or milk and the whipped cream until smooth.
Transfer the eggnog to a vessel that will allow gas to escape and chill in the refrigerator for about three weeks — aging will kill bacteria and enhance the flavor. The mixture will separate a bit as it sits, so stir it back up before pouring into glasses. Sprinkle nutmeg over top, if you're into that.
How to Make Eggnog For One - Rich and Creamy
You won't believe how easy and delicious homemade eggnog is! It's rich, creamy, and so much better than store-bought versions.
???? RECIPE ⬇️⬇️ & Printable Recipe ➡️
???? INGREDIENTS
½ cup milk
½ cup heavy cream
1 egg yolk
2 tablespoons sugar
¼ teaspoon ground nutmeg
¼ teaspoon vanilla
1 shot rum, bourbon, whisky, or brandy (optional)
whipped cream (optional - see recipe below instructions)
???? INSTRUCTIONS
1) Combine the milk and the cream in a 1-quart saucepan on medium heat. While the milk and cream are heating, combine the egg yolk, sugar, and nutmeg in a small bowl.
2) When the milk mixture begins to simmer, remove from the heat and whisk 1 tablespoon of the milk mixture into the egg/sugar mixture. Continue to add and whisk 1 tablespoon at a time of the milk mixture to the egg mixture until you have added about half of the milk mixture to the egg.
What you are doing here is tempering the egg. If you add the egg into the milk/cream mixture right away, the egg would cook and we don't want curdles in the eggnog. By tempering, you are slowly heating the egg to match the temperature of the milk.
3) Pour the egg mixture into the saucepan. Return the pan back to the stove and reduce the heat to low. Stir or whisk constantly for about 10 minutes or until the mixture reaches the temperature of 160 degrees F.
If you don't have a thermometer, cook the eggnog until it begins to thicken slightly, and coats the back of a spoon.
Do not allow the mixture to boil, or it will curdle.
4) Remove the saucepan from the heat and stir in the vanilla.
5) Pour into a mug, add whisky, rum, bourbon, or brandy to taste, if desired. Refrigerate for at least 30 minutes.
???? To Make Homemade Whipped Cream
Pour ¼ cup heavy cream and 1-2 tablespoons of sugar (depending on how sweet you want it) into a small mixing bowl. Whisk just until the cream reaches soft peaks, about 2-4 minutes.
Video here:
???? Expert Tips
A) If you'd like to make a richer eggnog, feel free to play around with the proportions of milk and cream, keeping 1 cup total of dairy used. More cream will make your eggnog thicker and creamier. Adding alcohol will also continue to thicken the eggnog in the fridge as it ages.
B) This recipe can easily be doubled.
???? The Ultimate Cooking For One Cookbook:
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00:00 Introduction
00:20 Heat cream and milk to a simmer
00:28 Combin egg yolk, sugar and nutmeg
00:40 Slowly add hot milk to egg and sugar mixture
01:14 Heat eggnog on low temp, mixing continuously
01:22 Bring the eggnog to simmer
01:30 Remove from heat and add vanilla
01:38 Refrigerate for 30 minutes
01:51 Wrap Up
???? Thank you for watching!
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Old Fashioned Homemade Eggnog
Decadent, thick Old Fashioned Homemade Eggnog is quite easy to make and cooked for food safety. Whisk up a batch of this favorite Christmas drink that is way better than store bought!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅Ingredients
• 2 ½ cups milk
• 4 whole cinnamon sticks
• ⅛ teaspoon ground cloves
• ½ teaspoon vanilla extract
• 7 egg yolks
• ¾ cup white sugar
• 2 cups heavy cream, or half and half for a light version
• 2 teaspoons vanilla extract
• ⅛ teaspoon ground nutmeg
✅Instructions
1️⃣ Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
2️⃣ In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
3️⃣ Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
4️⃣ Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
5️⃣ Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional).
6️⃣ After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.
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Fast & Easy Egg Nog Recipe - Thick and Creamy
Egg Nog, one of my all time favorite drinks. Today I'm going to show you and easy and fast way to make this at home.
You can find a printable recipe for Egg Nog here:
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