Eggnog recipe

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Do you need last minute party snacks? Try Knorr Spinach Dip, the best Chipotle Guacamole or Black Bean Salsa served with restaurant-style corn chips.

Christmas only comes once a year, and that's when holly-decorated eggnog boxes appear in the dairy aisle. But before you stock up on store-bought items, consider making your own eggnog this season. It is super simple and everyone goes crazy for it.

Make a batch of non-alcoholic eggnog for the kids, and then another batch to get the most delicious eggnog cocktail you've ever tasted. Add the spirit of your choice (eggnog tastes great with just about anything) and toast a happy vacation.

Where did the eggnog originate?

Historians believe that eggnog originated in England in the 17th century, where "nog" was a word for a strong beer, and "noggin" the wooden cup from which it was consumed. Eggnog could be a variation of posset, a medieval drink made from curdled milk, wine and spices, or a beaten egg, a British drink.

Other theories are that the word eggnog is purely American, dating from the late 1700s, made from the combination of colonial slang words: nog, (ale) and grogg, a term for rum.

Eggnog cocktails around the world:

In case you're curious about ordering an eggnog cocktail in another language:

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  • Eggnog in French: lait de poule, or.
  • Eggnog in Spanish: eggnog, or.
  • Eggnog in German language: eierlikör, o.

What alcohol goes well with eggnog?

It all depends on what you like to drink. Brandy is the most traditional alcohol in eggnog, but here is a list of other appropriate spirits to add to eggnog.

How much alcohol to add to the eggnog? It depends on how strong you want it, but it starts with a ratio of 1 part spirit to 5 parts of prepared eggnog. (For every 1 quart of eggnog, you should use 6.5 ounces of liquor, total.) Or take out some bottles and let the guests add theirs.

  • Ron. Yo ho ho eggnog and rum is a classic combo. What kind of rum for eggnog? Light or dark rum works. (Maybe not coconut flavored …)
  • Rum and cognac Super rich and delicious!
  • Vodka. If you are addicted to vodka, give it a try!
  • Rumchata This dreamy creamy rum and horchata liqueur in eggnog might just be what the doctor ordered.
  • Ball of fire Cinnamon flavored fireball in eggnog? Sure, if that's your thing!
  • lawyer Advocaat, or advocatenborrel, is a traditional Dutch alcoholic drink made from eggs, sugar and brandy. Advocaat Eggnog is partly cocktail, partly pudding, and made with lots of egg yolks.
  • Bourbon. Evan Williams Eggnog? Yes actually. That's what this recipe uses, but don't hesitate to change it.
  • Non-alcoholic eggnog. You certainly don't need to add alcohol to this drink to enjoy it.

Eggnog Ingredients:

What is eggnog made of? Apart from heavenly delight.

  • Eggs. Look for the best quality eggs you can find, pasteurized if possible. (Instructions for pasteurizing eggs at home are below.)
  • Sugar.
  • Whole milk.
  • Thick cream.
  • Bourbon. Or the strong things you choose: brandy, rum, cognac, etc.
  • Nutmeg. It wouldn't be eggnog without nutmeg! Some cooks also like a pinch of cinnamon.

How to make homemade eggnog:

  1. First, separate the eggs. Keep the whites in the refrigerator until you need them.
  2. Using a mixer with the paddle attachment, beat the egg yolks and sugar on medium speed until smooth, pale yellow and creamy. (Tip: Don't allow the egg yolks to stay in contact with the sugar too long before you start to beat; sugar can "cook" the eggs and change their texture.)
  3. Then pour in the milk, cream and liqueur and continue mixing. Cover the bowl and chill for at least an hour.
  4. To finish making the eggnog, beat the egg whites with a mixer with a whisk attachment. Beat the egg whites until stiff peaks form. Then gently fold the egg whites into the cold egg. It's okay for some of the whites to float to the top.
  5. Pour the finished eggnog cocktail into a pitcher or punch bowl and garnish with plenty of freshly grated nutmeg.

How to pasteurize eggs at home:

If you can't locate the pre-cooked eggs, you can do it yourself. Making pasteurized eggs reduces the risk of foodborne illness in recipes that require raw eggs.

  1. First, place the amount of eggs you need for the recipe in hot tap water until heated through.
  2. Then, add the warm eggs to a saucepan and cover with at least an inch of water. Heat the water to 140 degrees, checking with a digital thermometer. (If you want to watch this, look for bubbles that will start to form at the bottom of the pan.) Once the water reaches 140 degrees, remove the pan from the heat immediately.
  3. Leave the eggs in the hot water for exactly 3 minutes, then soak the eggs in cold water to cool them down again. Separate the eggs as indicated in the recipe.

How to make boiled eggnog:

  1. Using a mixer, beat the egg yolks until they turn yellow. Gradually add sugar and continue beating until completely dissolved. Set aside.
  2. Then combine milk and heavy cream in a medium saucepan and bring to a boil over high heat, stirring occasionally.
  3. Then remove from heat and gradually pour a small amount of hot milk / cream into the egg mixture, stirring well. Continue adding small amounts of the hot mixture into the egg mixture until completely incorporated.
  4. Then return the eggnog to the pot and cook until the mixture reaches 160 degrees, using a digital thermometer.
  5. Remove from the heat, add the bourbon and pour into a bowl. Chill the eggnog in the refrigerator.
  6. Using a mixer with the whisk attachment, beat the egg whites until smooth peaks form. Once the eggnog cools, gently fold the egg whites in the eggnog and garnish with grated nutmeg.

How long does the eggnog last?

Fresh homemade eggnog will keep in the refrigerator for up to a week. If you have store-bought eggnog, check the expiration date on the box.

What to do with the remains of eggnog:

Two words: French toast.

Dip thick slices of bread (egg bread, raisin bread, French bread, croissants) in the remains of eggnog and fry them in a little butter. Serve with homemade syrup and sprinkle powdered sugar and cinnamon. Hello Christmas tomorrow!

American type of cuisine Cook time: 15 minutes Cook time: 1 hour Total time: 1 hour 15 minutes Servings: 12 servings (1 cup each) Calories: 319kcal

  • 12 large separate eggs
  • 2 cups of sugar or less to taste
  • 4 cups whole milk
  • 2 cups thick cream
  • 2 cups bourbon or whiskey, to serve, optional
  • ground nutmeg to serve
  • Refrigerate the egg whites until necessary. In a stand mixer with the paddle attachment, or with an electric mixer or mixer and a medium bowl, add the yolks and sugar. Mix on medium speed until mixture is smooth, creamy, and pale yellow in color.
  • Add milk, cream and liqueur and continue mixing until evenly combined. Cover and chill for at least an hour.
  • In a stand mixer with the whisk attachment, or with an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently fold in the cold eggnog mixture (some egg whites will float to the top).
  • To serve, transfer to a pitcher or punch bowl and garnish with freshly grated nutmeg.

Recipe Notes

How to pasteurize eggs: 1. Place the eggs at room temperature in hot tap water until heated.2. Add the eggs to a saucepan over medium heat and cover with at least 1 inch of water. Heat to 140 degrees (bubbles will begin to form at the bottom of the pan). For best results, use a digital thermometer and do not heat more than 142 degrees. 4. Immediately remove the pan from the heat. Leave eggs in hot water for three minutes (no longer), then immediately soak in cold water to cool. 5. Separate yolks / whites.


Calories :: 319kcal

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