A Traditional Eggnog Recipe for a Holiday Blast
Eggnog is one drink of much opinion. Bring it up in conversation and you’ll either see expressions of revolt or faces of delight.
Unfortunately, it’s the store-bought version of eggnog most of us place our judgement on. The truth is, the original holiday eggnog recipe isn’t the product found in local supermarkets. Because of how ingredients need to be assembled, authentic eggnog is impossible to mass-produce. Prepackaged grocery store eggnog is incredibly far from what real thing looks and tastes like.
Developed by Medieval British Monks,
Real Eggnog is Heavenly Goodness!
With origins from medieval Britain, bona fide eggnog contains alcohol, is airy and fluffy, and has an almost ale froth-like consistency. If you follow the recipe below for your next Christmas party, you and all of your guests will have a new appreciation for this holiday drink. Enjoy.
Tips for this Eggnog Recipe
This recipe is adapted from one published in Saveur way back in 2007. I’ve made adjustments to that recipe since, such as cutting back on the amount of alcohol – original recipe had almost twice of what this one calls for. However, feel free to adjust the alcohol content to you and your guests taste.
Taking Eggnog to Holiday Parties
On most occasions when I’ve made this, I brought the eggnog as a guest. If you take this drink to another place be sure to perform final combination step at your destination right before serving. The ingredients do separate relatively quickly.
Consider Eggnog for Non-drinkers
Know who you’re serving. Chances are, there’ll be someone at the holiday party adverse to either alcohol or the type of alcohol in the ingredients. Try to accommodate these guests by adding the alcohol after the non-alcoholic versions are served.
Spiked Eggnog with Bourbon and Rum Recipe
- 2 cups Whole Milk
- 3/4 cup sugar
- 1 pinch salt
- 1 Vanilla bean split lengthwise
- 4 eggs separated
- 1/2 cup bourbon
- 1 oz dark rum
- 1 cup cold whipping cream
- Freshly grated nutmeg
- Combine milk, 1/2 cup sugar, salt in medium saucepan. Scrape seeds from vanilla into pan and add pod. Heat over medium-low heat; stir until sugar has dissolved, about 12 minutes.
- Whisk egg yolks in medium-size mixing bowl until well-mixed. Slowly whisk 1 cup of sweetened milk into yolks - add slowly to be sure not to curdle eggs. Then, gradually add egg-milk mixture back into sauce while stirring with wooden spoon (to avoid egg curdling). Stir over medium/medium-low heat until mixture thickens to the point it coats a metal spoon like a thick sauce.; about 5-8 minutes. During this process, avoid boiling or simmering to prevent egg curdling. Remove from heat and use cheese cloth in strainer to strain out any curdles. Add bourbon and rum. Cover, refrigerate until cold, then continue to next step.
- In medium mixing bowl, whisk egg whites until frothy; then slowly add remaining sugar until egg whites become stiff peaks, not dry peaks.
- In large mixing bowl, whisk cold whipping cream until soft peaks form. Then, fold in eggnog mixture and egg whites. Pour in small dessert cups. Top with grated nutmeg. Serve.