We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
This family tradition involved all of us - even the kids. They got to help make it even if they didn't get to drink it!
104 people made this
- 1 litre milk
- 475ml double cream
- 12 egg yolks
- 1 teaspoon vanilla extract
- 475ml whisky
- 12 egg whites
- 200g caster sugar
- 1 pinch ground nutmeg
MethodPrep:15min ›Ready in:15min
- In a large bowl, blend the milk, cream, egg yolks, vanilla and whisky using a hand mixer until smooth and creamy. In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher. Serve in mugs or cups garnished with a sprinkle of nutmeg.
Reviews & ratingsAverage global rating:(21)
Reviews in English (18)
Delicious and I don't drink whiskey! Brandy orvrum can ve used as an alternative too. However, it's adviseable to drink within a specified time as if it is left too long it loses it's whippines!-24 Dec 2012
mmmm Tasty-01 Dec 2010
Used different ingredients.Instead of Whiskey add spiced Rum-01 Dec 2010
In a large bowl, add egg yolks and ½ cup sugar, whisk together. In a medium saucepan over medium heat, add milk and warm be sure not to scald. Ladle some of the warm milk into the egg mixture to temper the eggs.
Whisk together and transfer the mixture back into the saucepot of the warmed milk, stir with a wooden spoon, until thick or the mixture coats the back of the spoon, about 3 to 4 minutes. Transfer into a clean large bowl. Let cool in the refrigerator or over an ice bath.
Meanwhile, In the bowl of an electric stand mixer, add egg whites and ¼ cup sugar, beat into soft billowy peaks.
In another clean bowl of an electric stand mixer, add heavy cream and ¼ cup sugar, beat into soft peaks.
Fold the whipped cream into the cooled yolk and milk mixture, then fold in the whipped egg whites, following with vanilla and freshly grated nutmeg. Add a dash of bourbon if desired to your glass.
I used the fundamentals of this recipe to augment a lactose-free version. I was glad to see a lactose-free nog available in stores this year, but found it really lacking in texture and flavor. So instead of the milk, I simmered the lactose-free nog. Separately, I beat 1/2 cup sugar and 8 leftover yolks that I had from other baking (you could probably use fewer). I added the lactose-free nog to the sugar-yolk mixture, whisking constantly, until frothy. Since we are also an alcohol-free household, I added 1/8 tsp rum extract for flavor along with 1/8 tsp cinnamon extract and 1 tsp vanilla extract. Refrigerate until cold, then serve garnished with grated nutmeg.
This is a delicious nog, but I am a bit confused. I found the review by robertruizcom VERY helpful: this is basically a creme anglaise. But a creme anglaise (and robertruizcom's instructions) only uses the egg YOLK, not the whole egg. so I wonder if that is why so many reviewers mention a grainy-ness. So I cross referenced this recipe with other eggnog recipes, and discovered that the ones that get the best reviews, use the egg yolks in the custard (cooking part), and beat the egg whites separately, and then fold them in at the end. Now, recently we have become fans of cocktails with egg whites (e.g., Pisco Sours), so this is how we finished and served this (to our adult friends): made the nog with just the yolks, and then in a cocktail shaker, shook vigrously with ice, egg whites, and booze. Then dust with nutmeg. Allows you to customize both the amount of (I guess and type of) liquor, as well as how frothy you want it.
Fantastic recipe! The only change I made was to omit the booze and add it later. Used a cocktail shaker, added 1 shot of Maker's Mark, shook and strained into a martini glass. Garnished with fresh ground nutmeg. The reviews were tremendous. Works great if any kids or non-drinkers want to have some. This will be made every holiday.
This became my go-to eggnog recipe the first time I made it in ✆. It is FABULOUS! I've made single recipes and double, which is a bit trickier. I get the grainy effect about half the time, but as previous reviewers have posted, putting the mixture in the blender for a few seconds clears it right up. Will try my new stick blender the next time I make it. I usually substitute half & half for the heavy cream and double up on the alcohol. This tastes as close to commercial eggnog (which I love) as anything I've ever tried. It's creamy and rich and DELISH!
I have always wanted to make my own eggnog and I was not disappointed with this recipe. I cut the recipe in half just in case it wasn't good. I didn't want to invest the full 7 eggs in something that didn't turn out well. I cut everything in half except I used 3 eggs and the full amount of alcohol (it's Christmas!) I also threw in some ground cinnamon and nutmeg. I didn't strain it because I was being lazy and it was a very strange consistency. I ended up frappe-ing it in the blender and it turned out perfectly. Yum! I should have made the full recipe!
The egg yolk and whites does not need to be separated since the final product does not taste/look good to have foam on top. I improvised the recipe (to make a little bit healthy!!) with fat-free half&half and skim milk. I also tested with half the sugar (I used splenda) the recipe calls for. The final product is very delicious. I am drinking with little less guilt feeling.
It's a shame to see so many people having trouble with the mixture curdling slightly. It's very easy to avoid with more thorough instructions (this is, after all, essentially a creme anglaise, the same as youɽ make for ice cream). Try the recipe using these steps I use for making a creme anglaise for ice cream -- I never have any problem with it. 1. Mix the egg yolks with the sugar in the sauce pan youre going to cook in until it just reaches a paste-like consistency (no need to over mix). 2. Heat the milk separately until hot but not quite boiling (I do this in the microwave in a Pyrex measuring cup so I can watch it and stop it just before it boils). 3. Rapidly stir the heated milk into the egg yolk and sugar mixture with a fork until all ingredients seem to meld into one. 4. Heat the mixture gently on the stove (I use a copper pot for best heat control), STIRRING ALL THE TIME UNTIL THE MIXTURE JUST THICKENS (AND BEING SURE TO SCRAPE THE ENTIRE BOTTOM OF THE POT AS YOU STIR). You will know when its ready when you lift the spoon out of the creme anglaise mixture and its thickened just enough to coat the spoon so that you can draw your finger over it and leave a clean line. Alternatively, you can insert and watch a thermometer (while stirring constantly) and remove it from the heat when it reaches 170° F (about 6 or 7 minutes). 5. RIGHT AWAY, pour the egg nog custard through a fine-mesh sieve into a large bowl and stir in cream, bourbon, brandy, and vanilla. 6. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24 (it will taste best if made the day before you serve it).
If you've made french vanilla ice cream or creme brulee, you'll be fine. It's all about patience and having the right tools for the job. I used my best Calphalon 2 1/2 qt pan for the simmering. Take your time and don't try to bring it up to temperature too fast. I used a quart of milk and while stirring the custard, also added one broken cinnamon stick and 1/2 vanilla bean. I only had cognac and rum, so I opted for that. It's cooling on my counter now and tastes divine.
My non-cook husband made this for a holiday party we hosted. Hands down the best eggnog I've ever tasted. Even better after sitting in the fridge a few days.
I've already made this twice this holiday season. The first time I made the full recipe and the suggestion of using the blender was brilliant - it was quite grainy and the sieve didn't help - but blending it made it lovely and smooth. As suggested I also (about) halved the alcohol and added extra nutmeg (about 1 1/2 tsp. - to taste). Interestingly the second time I made this I halved the recipe (with only 3 eggs) and didn't have issues with curdling, perhaps that it was milkier helped - I wonder if adding half a cup of milk to the full recipe would help also prevent curdling.
For those of you who are on low-carb diets like me, substitute the sugar with splenda, and cut out the alcohol, and it's still quite delicious! Also, for a richer taste, use 3 cups of half and half instead of the whole milk, but then cut the heavy cream to 1 cup rather than 2. I agree with the other commentator, do add lots of nutmeg and cinnamon.
You must pour the hot milk slowly into the beaten eggs and sugar, whisking continually. Could use two people doing this. I did put it through a sieve, but didn't have any cooked eggs. I didn't use the bourbon or brandy, just extracts. I kept it non alchoholic. Others can always put in the liquor.Freshly grated nutmeg is a must and some cinnamon. There are still some uncooked versions of eggnog out there, but then pasterized eggs should be used.
I gave it three glasses because like another reviewer mentioned - the sieve is a must. Still, it's a good recipe. Because I prefer my eggnog a little spicy, I added a little cinnamon and used nutmeg as more than a garnish (1/8 teaspoon for each egg). I recommend that for people who aren't fond of bland drinks. BTW, I often use leftovers (undiluted) as a simple sauce for fruits etc.
Amazing results. My wife describes it as home made Baileys. The key is cooking the custard just right. Too hot a burner or too long on the heat and it turns to scrambled egg soup. Check the spoon constantly from 6 minutes/160 degrees for any sign of scramble then remove from heat immediately. The sieve is a must. I strained it again after cooling to get the smoothest consistency.
I thought this recipe was great, and so did my guests. The alcohol was not overwhelming and the consistency was perfect even though I didn't use a thermometer. Will make again every year.
I love this eggnog. Made it last year and now again. used Splenda this time and the results were fine. I did find that when I cooked the custard to 170, the bottom part was starting to curdle, and once it gets that "scrambled egg" consistency, ya can't truly salvage it. if it's only a little, the sieve will take care of it, but I think just watching the thickness is a better cue. Last year I didn't have a thermometer,so I just removed it from the heat when it seemed thick enough, and I think that works best. It's really delicious, and as soon as I get a collection of cool bottles, this will be my holiday potluck item.
Is there any way to make it turn out not grainy? I wouldn't touch it. My boyfriend says it tasted great, but he couldn't handle the chunks. I put it through a sieve, but it still had little bits. Letting it sit in a very fine mesh sieve made it milky and weak. Should I have not heated it so much? By the time it was 170 degrees, it was coagulated. I'll make it again, but only ⟊use I didn't like the results the 1st time.
This was absolutely delicious! Following other reviewers' comments, I cut the amount of alcohol in half, which gave the nog flavor without making it overwhelmingly intoxicating. The only thing Iɽ change about this recipe is the amount of sugar used. It was a bit sweet for my taste, so next time, I'll try a quarter cup less. Still, this is rich, creamy, and oh so much better than the store-bought stuff.
I am now the designated egg nog maker.
Loved it warm , haven't had time to chill it and it's almost gone. Used Havanna Rum aged 5 years Excellent
This was a *huge* hit at a holiday party - we doubled the recipe and it disappeared in a few minutes. This must be pretty rich indeed because I inadvertantly neglected to double the heavy cream measurement, yet that didn't seem to make any at all difference in the final result! Also - my cooked eggs curdled slightly and were grainy after being strained (it tasted fine but just didn't look nice.) If that happens to you a quick spin through a blender will smooth out the eggnog.
It was very good--my first time making homemade eggnog. But I probably would put in less liquor next time. It knocked me off my feet!
Homemade Eggnog Recipe
- Author: The Prairie Homestead
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 3 - 4 servings 1 x
- 2 cups milk (raw is best, if you can find it!)
- 2 cups cream (raw is best, if you can find it!)
- 6 egg yolks (from a reputable source)
- 1/2 cup maple syrup (I love this real maple syrup)
- 2 teaspoons vanilla extract (like this)
- 1 teaspoon ground cinnamon (like this)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt (I use this one)
- 2 tablespoons egg white (optional: for extra creamy version only)
- **Quick Version:
- Combine all ingredients in a blender or stand mixer (a blender is less messy), and mix thoroughly. Chill completely before serving.
- **Extra Creamy Version:
- The one thing I don’t love about raw eggnog is that it’s not quite as creamy as the cooked versions. So, I came up with this quick technique to increase the creaminess.
- Combine milk, 1.5 cups of cream, and all other ingredients (minus the egg whites) in a blend and combine thoroughly.
- With a stand mixer or hand mixer, beat the remaining 1/2 cup of cream and 2 tablespoons of egg whites until stiff peaks have formed.
- Fold the whipped cream mixture into the egg mixture. Chill and enjoy!
- And don’t forget to sprinkle your finished eggnog with an extra pinch of nutmeg to make it pretty after you pour it into the glass. Serve with a straw, if desired.
Learn to Cook Like a Farmer!
Get my best tips & recipes for transforming your kitchen into a farmstyle kitchen, no matter where you live! Enter your best email for instant access>>
You may also like these posts.
19 Delicious Eggnog Recipes That Don't Require a Mug
When you think of having eggnog around the holidays, what usually comes to mind is a big mug of the festive drink, possibly with a splash or two of spiced rum mixed in. But drinking eggnog doesn't have to be the only way you consume the rich and creamy concoction this Christmas. We have plenty of eggnog dessert recipes that you can try out as the perfect end to your holiday meal.
With eggnog recipes for everything from eggnog bread pudding to cheesecake available, even if you're someone who usually passes on a glass of eggnog at Christmas dinner, you'll soon find yourself reaching for one (or several) of these delicious bars, pies, and cookies. These recipes put a new spin on everyone's favorite festive drink both with and without booze, so you'll be able to find something that's appropriate for any kind of party.
Coconut Eggnog Pie Recipe
1 1/4 cups brown sugar, packed
3/4 cup eggnog
1/2 cup butter, melted
2 Tbsp. all purpose flour
1 tsp. ground cinnamon
2 1/2 cups sweetened shredded coconut, divided
1 graham cracker crust
1/4 cup chopped walnuts or pecans
Preheat oven to 425 degrees. In a large bowl, beat the first seven ingredients until blended.
Stir in 2 cups of the coconut. Pour into the crust. Sprinkle with walnuts and the remaining coconut. Bake on a lower oven rack 10 minutes.
Reduce oven setting to 325 degrees. Cover the top loosely with foil. Bake 45-50 minutes longer or until the filling is set. Cool on a wire rack. Refrigerate any leftovers.
How to Make Eggnog
Question for you: Has it ever crossed your mind to make your own eggnog? To bypass the ease of a box from the store&rsquos dairy section, to see if a homemade version is any better?
Well, I took on that challenge myself just last week. And I can say that making homemade eggnog is quite a lot of fun. And so very good. Better than the box, I&rsquoll readily admit. Follow along and I&rsquoll show you just how I make it!
First, I want to make clear that this is not entirely a traditional method for making eggnog, in that there are no raw eggs. I know from past experience sharing recipes on my own blog that many people tend to geek out when they see raw eggs being used. Personally, I don&rsquot have a big issue with it. I&rsquove been eating raw cookie dough since I was a tot.
But I decided to just roll with the extra challenge of eliminating the raw eggs altogether in my own homemade eggnog recipe. And I&rsquom super pleased with the results. My husband has given this recipe an enthusiastic thumbs-up, and I&rsquom sure you will too.
If you&rsquove ever made homemade ice cream that starts with a cooked custard base, you&rsquoll find this method for making homemade eggnog very similar.
Start out by combining whole milk with cloves, cinnamon, and nutmeg in a saucepan, heating slowly just until it begins to boil. The ground cinnamon will want to clump up and look a bit unappealing at this point, but don&rsquot worry. It will all come together in the end.
Then add sugar to the egg yolks.
And whisk like crazy, until the mixture lightens in color and thickens. Keep whisking until you see soft ridges forming.
Then slowly pour the hot milk mixture into the egg mixture, again whisking vigorously. Do take care to pour in the hot liquid slowly, to incorporate hot into cold at a very relaxed pace to eliminate the forming of scrambled eggs.
Pour the combined mixture back into the saucepan and heat again until thickened and lightly foamy, and then let it cool for a while.
Next, add rum and half-and-half. And a little brandy, too, if you like. Using only rum will give you a cleaner flavor, while brandy rounds it out and warms it up just a bit.
Of course, you can leave out the alcohol entirely. I made a batch alcohol-free, just to be sure this same recipe was worthy of drinking that way as well. And it is, indeed. Our girls have found the eggnog to be an excellent after-school treat.
A traditional eggnog recipe will have you whipping raw egg whites to fold into the eggnog right before serving, and then grating some fresh nutmeg over the top. But I did away with those raw egg whites. And to make up for the loss of body to the drink, I whipped some cream until softly firm and then whisked it into the eggnog. The hack works great. But feel free to whip up some egg whites, if you want. I&rsquoll be trying that method myself before the year is over!
Eggnog, the creamy classic cocktail, is an essential part of the winter holidays. The recipe can vary depending on who’s making it, but the basic formula consists of eggs, sugar, milk and cream, plus a spirit. For the latter, most people turn to bourbon, rum or brandy, and some even elect to combine a couple spirits for oomph. Whichever route you choose, the potency of this drink will put a little more cheer in your holidays.
Eggnog has a rich history with a lot of competing claims as to the origin of the drink, many of which get lost in an etymological debate. It’s possible the word derives from an Old English term for strong beer. Or maybe it comes from noggin, an outdated word used to describe a small cup. Or perhaps the name aligns with grogs, the term given to a variety of alcoholic drinks.
That said, it’s believed that the first known use of the word “Eggnog” dates to around 1775, but it’s likely that the drink itself—or a version of it—preceded the term by a couple hundred years. And there seems to be consensus that Eggnog as we know it today is a culinary descendant of Posset, a warm ale punch with eggs that was consumed by European monks as far back as the 13th century.
In Europe, ale was eventually replaced by sherry. By the time the drink reached American shores, colonists replaced sherry with what they had on hand: rum, rye whiskey and brandy. Those early iterations of the cocktail had staying power, and today, Eggnog is still widely consumed throughout the U.S. and even into Canada. It’s especially popular during the holiday season and can be consumed hot or cold, per the drinker’s preference—and perhaps depending on how brisk the weather outside is.
Regardless of the cocktail’s origin or which spirit is best suited to the creamy mixture, everyone can agree on this: Eggnog is a universally delicious beverage with the capacity to improve any holiday gathering. And because it’s a good candidate for large batches, you’ll have plenty to keep everyone happy.
- 12 large eggs, separated
- 1 1/2 cups superfine sugar
- 1 1/2 quarts heavy cream
- 1 quart whole milk
- 3 cups bourbon, such as Maker's Mark
- 1/2 cup dark rum, such as Mount Gay
- 2 cups cognac, such as Rémy Martin Grand Cru
- Freshly grated nutmeg, for serving
In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.
Martha Stewart Shares Her Eggnog Recipe That’s Rich With Three Different Types of Booze
With the holidays come a variety of food and beverage traditions we hold near and dear to our hearts. One of our all-time favorite holiday beverages? Eggnog. TBH, eggnog is one of those beverages that you either love or you hate. And In the case that you haven’t sipped on the thick and creamy ‘nog yet, here’s a secret that’s not such a secret: homemade eggnog is superior to any store-bought purchase. Luckily for us, Martha Stewart shared her classic eggnog recipe that’s a total fan-favorite. If you’re looking for a round of holiday beverages to share with your family and friends, this extra boozy eggnog will have everyone feeling the holiday spirit in no time. Non-eggnog lovers, prepare to be converted.
Stewart shared the recipe on Instagram, writing, “No holiday fête at @marthastewart48&rsquos would be complete without her famous eggnog, whipped into a cloud of foam, showered with fresh nutmeg, and served in a silver bowl “the size of a bathtub,” says editorial director of food @sarahcarey1. While many recipes call for rum, brandy, or cognac, Martha’s has all three, and the liquors’ complex flavors help cut through the richness. Check out the recipe in our December issue or at the link in bio.”
Rum, brandy, and cognac? Thank you, Santa Stewart! Sure, store-bought cartoons are easy to grab and go but will they bring you as much delight as this booze fest drink? We wouldn’t count on it. Plus, with only two steps, Stewart’s recipe is incredibly simple to quickly whip up an entire batch that will last you all night.
This classic holiday beverage can be modified a bit and still hold its own! Whether you opt for a milk alternative or you want to adjust the alcohol content rest assured that this recipe is customizable. The best part about the recipe (in our opinion) is definitely the freshly grated nutmeg &mdash trust us when we say it’s a must-have in this sweet ‘nog.