Recipe corner - December 2022
December 21, 2022
Homemade egg nog
Prep: 15 mins
Chill: 60 mins
Total: 75 mins
Servings: 6 servings
Yield: 6 cups
Recipe courtesy of The Spruce Eats
- 6 large eggs, separated
- 1/2 cup granulated sugar, divided
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon grated nutmeg, more for garnish
- 1 pinch kosher salt
- 1 cup bourbon whiskey
- 2 cups whole milk
- 1 cup heavy cream
- Beat the egg yolks, then slowly add 1/4 cup of the sugar and mix until dissolved. Add the vanilla extract, nutmeg, and salt, and continue mixing until it is very thick and pale yellow.
- Slowly beat in the bourbon, then the milk and heavy cream.
- Cover and chill for at least one hour in the refrigerator.
- Shortly before serving, whip the egg whites to soft peaks.
- Gradually beat in the remaining 1/4 cup sugar. Beat the mixture to soft peaks again.
- Add the egg whites to the chilled egg yolk mixture, folding it in gently.
- Serve the eggnog in mugs, Irish coffee glasses, punch cups, or stemless martini glasses and grate nutmeg over the top for a garnish.
Notes & tips
Make sure you’re using the freshest eggs when making drinks with raw eggs. With proper attention to the freshness and quality of your eggs and how you handle them, you reduce the risk of food poisoning from bacteria like salmonella, and your eggnog will likely be perfectly safe for guests.
The USDA recommends pasteurized eggs for any food or drink that uses raw eggs.1 The pasteurization process kills any bacteria that may be inside the shell, though some people find that there’s a loss in flavor.
Making traditional eggnog requires a lot of vigorous mixing. While you can do it all with a whisk, using a stand or hand mixer whenever possible makes the task much easier.
There are three popular liquor options for eggnog: bourbon, brandy, and rum. Many people prefer bourbon, brandy is the traditional choice, and aged rum adds a similar oaky sweetness. For more dimension, try equal parts of bourbon and either brandy or aged rum.
How to store eggnog
In a well-sealed container, the eggnog’s creamy yolk base will last for two to three days in the fridge because the alcohol acts as a preservative. Hold the egg whites until you’re ready to serve; either refrigerate them in an air-tight container for a few days or freeze the egg whites for longer storage. Let the whites reach room temperature before whipping. Drink nonalcoholic eggnog within a day.
Some people enjoy the taste of aged eggnog. It’s an old-fashioned method that stores the eggnog base (no whites) for a long time to let the flavor develop further. When doing this, be extra diligent about egg safety, increase the recipe’s ratio to two parts dairy and one part liquor, and store it in a glass jar with a tight seal. Keep it refrigerated for up to two weeks. The extra alcohol extends the shelf life, and you can always add a bit of milk or cream if it’s too potent.