Some people tell me that they hate eggnog. I believe some of them, but when I probe further, what they tell me is that they hate store bought eggnog. Well now, that’s an unfair marker for a product isn’t it? When was the last time you said store bought bread was better than the bread made fresh the day-of from your local bakery? Exactly. You need to try this eggnog. I have never had someone dislike it, ever. And I’ve been making it for over 5 years, every Christmas holiday season.
The first time I had eggnog, my father gave me a recipe. I was entirely too young to write it down or even think about trying to remember how to make it, but there was some concoction we made where we only got a single serving out of it. I remember thinking it was the yummiest thing ever (sans alcohol of course) and made it every year, for a little while. I must have been a teenager when I found out it was pre-made to purchase in a store, but like all teenagers, I was obsessed with things that were easy and cared little for difference in quality compared to convenience. Now being the food and alcohol enthusiast I am, I cannot bear to drink “store nog” and always opt to make it homemade, with love (and a lot of booze!)
I will admit, this is not at all my recipe. However, I have made different modifications over the years and can recommend some variations that work very well. The link for the recipe is here, but I will paste in the recipe with my suggested changes in parentheses. One note, the milk suggestions are based on what I’ve done and served and has been absolutely yummy. If you don’t like dairy milk or soy milk, use whichever milk you prefer. I just used Silk because they make a soy creamer. If you can make or can find an almond/rice/coconut/etc cream that would substitute in well, then go for it. I only recommend keeping to the same type of milk and cream and brand, if possible. (e.g. mixing soy cream with rice milk sounds horrid to me) The non-dairy cream won’t whip up the same as dairy whipping cream does but you can just add it in at the end and the consistency is still smooth and yummy.
BEST EGGNOG RECIPE
You will need:
- 6 Egg yolks
- 1 teaspoon Vanilla
- ground Nutmeg (if you can grind this fresh, damn you are fancy!)
- 1/4 cup Sugar
- 1/4 teaspoon Salt
- 2 cups Milk (if you have milk troubles, I recommend Silk Soy milk)
- 1 cup Whipping Cream (if you have milk troubles, I recommend Silk soy creamer)
- 1/2 cup Light Rum (I recommend Appleton’s – I like it so much that often I didn’t even bother using half rum/half bourbon and just poured in a cup of rum – zero people complained)
- 6 Egg whites
- 1/2 cup Bourbon Whiskey (I recommend Wild Turkey 81 or if you like it sweet, the Jack Daniels Honey Liqueur was AMAZING)
- 1/4 cup Sugar
How to make it:
1) In a small mixer bowl beat egg yolks using electric beaters on a low speed until blended (keep the whites, you’ll need them for step 3). Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored.
2) Stir in milk, stir in rum, bourbon, vanilla, and salt. Chill thoroughly. Whip cream. Wash beaters well.
3) In a large mixer bowl beat egg whites till soft peaks form.
4) Gradually add remaining 1/4 cup sugar, beating to stiff peaks. Fold yolk mixture and whipped cream into egg whites. Serve immediately.
5) Sprinkle nutmeg over each serving. Serve in a punch bowl or another big bowl.
Garnish with a cinnamon stick, if desired.
DID YOU NOTICE THAT THE RATIO IS 3 CUPS OF DAIRY TO 1 CUP HARD ALCOHOL? YOUR GUESTS WILL LOVE YOU AND NO ONE FORGETS THE EGGNOG!! IMPRESS FAMILY MEMBERS YOU BARELY KNOW AND FALL ASLEEP AT 8PM!!!!!