Believe it or not, I used to be an eggnog hater. But that all changed when my mom showed up at our house with a pitcher of her now-famous nog and made me taste it. This traditional eggnog recipe is rich, smooth, complex, and never too sweet. It’s miles ahead of the store-bought kind, and I can’t imagine the holidays without it.
Tips for Success
It’s really important that the mixing bowl be clean and free of residue before you whip the egg whites. If there is any fat in the bowl, they will not whip properly. I like to wipe out the bowl with a bit of diluted white vinegar to ensure it is clean. You can cook this eggnog recipe, but it will turn out much thicker and sweeter. Mix the eggs and sugar together. Heat the milk, cream, nutmeg, and salt to 110°F, then gradually whisk some of the warm milk into the eggs to temper them. Whisk that back into the pot and gently heat to 160°F. Stir in the alcohol after removing the eggnog from the heat. For an alcohol-free version, I recommend adding 1 teaspoon of pure vanilla extract and an additional ½ cup of milk or cream.
How to Store
This traditional eggnog recipe will keep well in the refrigerator for up to 1 year. The alcohol in the recipe preserves the drink for an extended period of time, and I have found that the flavor improves over time, too. In my opinion, this eggnog tastes best when it’s been aged in the fridge for about 3 weeks, so it’s a great make-ahead recipe for Christmas!
Serving Suggestions
I personally love eggnog with a slice of chocolate cream pie. There’s just something so yummy about the combination of chocolate and eggnog. It’s also great with my favorite black magic cake or some sticky toffee pudding.
How to Make Eggnog Step by Step
Whip the Egg Whites: In the clean, dry bowl of a stand mixer, whisk 4 large egg whites until soft peaks form. With the mixer still running, slowly add 1 tablespoon of sugar and beat until stiff peaks form. Gently pour the egg whites into a different bowl and set aside. Beat the Egg Yolks: In the same mixing bowl used for the egg whites (no need to clean the bowl first), place 4 large egg yolks and the remaining ¼ cup of sugar. Beat the mixture until the sugar completely dissolves and the yolks lighten in color. Add 2 cups of whole milk, 1 cup of heavy cream, ¼ cup of brandy, ¼ cup of dark rum, ½ teaspoon of freshly ground nutmeg, and ¼ teaspoon of kosher salt. Beat on low until well combined, about 1 minute. Mix and Chill: With the mixer on fold, add the beaten egg whites. Place in an airtight, glass container and chill for several hours or overnight.
