Before we start, yes, this has raw eggs AND booze! What you need to understand is that although this drink is now something that isn’t associated with alcohol that is it’s foundation. Now having said that what you also need to understand is that the amount needed for a good eggnog isn’t much. This isn’t a cocktail. It can be but we’ll get to that.
So if you’re reading on I will assume you’re someone who likes eggnog. Otherwise, why would you still be reading? I have always been a fan of eggnog and as a kid I had rare occasions to taste homemade eggnog and nothing beats it.
First off this is a rich, whipped, indulgent beverage. If you want light, fat-free, non-dairy or non-alcohol this probably isn’t the recipe or the article for you. This recipe also uses raw eggs. Great eggnog is all about the eggs. The better the egg the better the eggnog. This is the one time that I would say eggs matter. (OK, in all fairness I think eggs always matter but this one I will say splurge.) Good eggs mean free-range, organic, and all that jazz. Local is also a great thing to look for as you don’t want eggs that have to travel far.
To make a great eggnog the secret is you need an electric mixer with a whisk attachment. That can be a hand held or a stand mixer. It can even be a wand with a whisk attachment. The key is that it be mechanized. You don’t want to have to do all the beating by hand. That being said if you want to you certainly can.
The big surprise in making eggnog is that it took me 15 minutes from start to finish and that was the first time through (which always takes longer).
So you’re ready to begin making eggnog? Here’s the shopping list:
- 4 Extra Large Eggs, (large will work too. I just happen to use extra large for everything.)
- 70 grams (⅓ cup) Granulated Sugar, plus 1 tablespoon
- 16 fl ounces (2 cups) Whole Milk
- 8 fl ounces (1 cup) Heavy Cream
- 3 ounces bourbon or spiced rum (I like Kraken)
- 1 teaspoon Ground Nutmeg
Separate your eggs into two bowls. This is best done if you crack your egg over a small third bowl and let your whites fall into it as you pass the yolk back and forth between the two halves of the shells. Then drop your yolk into the bowl all your yolk will go into. Toss the shell then pour the whites into the bowl you want you whites in. Do it this way will ensure you can catch any shell fragments that might fall in the whites and if it all goes array you haven’t messed up everything you have already done.
In the bowl with the egg yolks add the sugar. Slowly beat the eggs and sugar gradually increasing the speed until you are at the highest setting. Let it go until your mixture is light and fluffy.
Add the milk, cream, bourbon and nutmeg and stir to combine.
If you have two bowls for your mixer then place your egg whites in the second bowl. If you don’t then pour the yolk and milk mixture in to a large pitcher, clean the mixing bowl and add the egg whites. Fit the mixer with the whisk attachment and beat on medium until soft peaks form or until you no longer see translucent whites. Then with the mixer still running add your additional tablespoon of sugar. Beat on high until stiff peaks form or until it’s silky smooth, bright white, and shiny.
Lower the speed to medium and pour in the egg yolk mixture slowly incorporating it all. Run the mixer for a few minutes more. The longer your run the mixer the thicker your eggnog will get. Also the longer it sits in the fridge the thicker it will get.
If you rest your eggnog in the fridge it will start to separate the whipped airy froth from the nog. All you need to do is re-whip it with a whisk. You will loose some of the volume but none of the delicious taste. I am going to keep messing with this to see how to make it stay light and frothy so check back for more about eggnog.
I also mentioned making it a cocktail. Since the recipe only has 3 ounces of booze to the 56+ ounces it made the ratio is nothing to worry about. However, if you’re wanting to kick it up a notch and make it into a cocktail just pour your eggnog into your desired glass and add a shot of whatever booze you used! You can even dust it with a little nutmeg.
Trust me when I say that homemade eggnog is a treat and so different from anything you can buy at the store.
Oh, and all the usual disclaimers apply to this, it contains raw eggs and booze… If you want a recipe for any of the other iterations of eggnog such as soy, light, alcohol free and so on there are a ton of recipes that are on line. Websites like thekitchn.com is a great resource. The recipe I was working with was from Alton Brown.