A standard holiday drink dating back hundreds of years, eggnog is produced with eggs (consequently the identify), milk, cream, spices like nutmeg and vanilla, and fortified with rum, whisky, and/or brandy.
We grew up with eggnog, the kind you get in a carton, and every single Christmas holiday we children drank up as a lot of it as we could.
I didn’t even know that eggnog was a “spiked” drink till well into my grownup many years!
Even now, I prefer my eggnog only lightly boozed, if at all. So this recipe is only lightly spiked feel free to boost the rum and bourbon to your heart’s delight, or omit altogether if it’s for the children.
Eggnog Planning & Heating
The eggnog base commences by beating egg yolks with sugar until finally light and fluffy. Then you gradually whisk in scorching milk that’s been infused with cloves and cinnamon, which tempers the eggs so they don’t curdle.
Ultimately, you warm the eggnog on the stovetop right up until it thickens. It’s primarily a custard.
How to Use Raw Egg Whites Securely
For a standard eggnog you also whip up some egg whites to stiff peaks, and then fold those into the eggnog mixture, producing it light and fluffy.
The egg whites are not cooked and these days folks avoid eating raw eggs due to the fact of the salmonella threat. If you want to integrate beaten egg whites, 1 way to get around this is to use pasteurized eggs.
I’ve also just reheated the combined mixture (eggnog base with beaten egg whites mixed in), till it reaches 160°F, and then let the mixture chill once again. That functions as well if eating raw eggs is a concern for you.
- Require an egg-free of charge edition of eggnog? Attempt coquito! It’s the Puerto Rican answer to eggnog, manufactured with condensed milk, coconut, spices, and rum.
What’s Your Eggnog Tradition?
Is eggnog portion of your family members vacation tradition? If so, how do you like it – spiked or virgin? with whipped egg whites or without having?
Searching for More > Up to date December 16, 2018 : We spiffed up this publish to make it sparkle! No adjustments to the recipe itself.
- Prep time: five minutes
- Cook time: 20 minutes
- Chilling time: 1 hour
- Yield: Tends to make 1 quart, serves 4-6
- 6 egg yolks (decrease to four egg yolks if you would like it much less rich)
- 3/four cup sugar (lower to 1/two cup if you would like it less sweet)
- two cups milk (we use two% milk)
- 2 complete cloves
- Pinch of cinnamon
- 1 cup heavy cream
- 1 teaspoon freshly grated nutmeg (lightly packed)
- 1 1/two teaspoons vanilla extract
- 2 Tbsp each of bourbon and rum, or to taste (can omit for child-friendly eggnog)
- 4 egg whites (optional)
one Beat egg yolks, beat in sugar: In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in colour. Gradually add the sugar, beating right after every single addition. Beat at higher velocity or whisk until fluffy.
two Heat milk with cinnamon and cloves: Mix the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until finally the milk mixture is steamy sizzling, but not boiling.
3 Temper the eggs by gradually including half of the sizzling milk mixture into the eggs, whisking consistently although you include the scorching mixture. Pour the mixture back into the saucepan.
4 Cook until finally eggnog mixture thickens: Cook the eggnog on medium heat, stirring continually with a wooden spoon, until finally the mixture commences to thicken somewhat, and coats the back of the spoon. It aids to have a candy thermometer, but not essential if you have 1, cook until the mixture reaches 160°F.
Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you could be able to conserve it by working it via a blender.)
five Get rid of from heat and stir in the cream.
six Strain and chill: Strain the mixture through a mesh strainer to get rid of the cloves and any curdled bits that may possibly have formed. Let amazing for one hour.
7 Stir in vanilla extract, nutmeg, and bourbon and rum (come to feel free of charge to omit for child-pleasant eggnog). Chill.
eight If you you want to consist of egg whites (optional): Beat egg whites with an electrical mixer until finally they reach soft peaks. Include a teaspoon of sugar and carry on to beat until they reach stiff peaks. Gently fold into eggnog.
Note that simply because of the salmonella danger from raw eggs, it is advised that kids, elderly, and people with compromised immune techniques refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.
You can also reheat the mixed eggnog and egg white mixture until it reaches 160°F, then eliminate from heat and let great, then chill. The mixture will get rid of some of its fluffiness from the beaten egg whites, but not all, and the eggnog will be considerably airier than with no the egg whites.
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