It’s a fact, nothing is more polarizing during the holidays than eggnog. Hate it or love it, you just can’t rise above it. Eggnog has been a part of our world for nearly a millennium thanks to some humans who got together and decided that guzzling a spiced and spiked egg-yolk-and-milk mixture was a good idea. And, seeing as you’re reading a nog blog nearly 1,000 years later, apparently, it was.
Those who stand by the glory of eggnog often tell those who’d rather not partake in some nog to the noggin that they just haven’t had the real thing – and with store-bought eggnog being made with as little as 1% egg yolk, they’re correct.
So, if you want to skip the “milknog” from your local grocer, you’ll want to check out our legit eggnog recipe below. At least this way, love it or hate it, you can say you’ve tried the real deal!
Base Eggnog
The starting point for a great eggnog. Spiked version below.
Ingredients
12 large eggs
8 cups whole milk
2 cups heavy whipping cream
5 cups white granulated sugar
.5 tsp salt
25 tbsp. vanilla extract
1 tsp. nutmeg
1 tsp. ground cinnamon
Directions
In a saucepan, whisk together eggs, sugar, and salt. Slowly add the first 4 cups of milk to cook.
Stir over low heat for about 30 minutes (or until the temperature reads 165 degrees Fahrenheit). Do not let the mixture boil.
Once the temperature has been reached, transfer to a bowl and stir in the vanilla, spices, and the rest of the milk.
Place the bowl in an ice bath and stir until cool. Transfer to the refrigerator until chilled.
When ready to serve, beat the whipping cream until soft peaks form.
Whisk cream into the rest of the liquid.
Garnish with additional nutmeg.
Ginger Bourbon Eggnog
Same as above but add the following:
12 oz. bourbon
3 oz. ginger liqueur
Ground ginger, optional for garnish
Of course, it being the holidays and all, not everyone has the time to whip up a batch of homemade eggnog. In that case, we recommend these two pre-spiked delights!
Pre-Spiked Eggnog Recommendations
1826 Egg Nog
Deep South Egg Nog
