Name: Eggnog Recipe: Creamy and Festive
Prep time: 15 min
Cook time: 15 min
Total time: 150 min
Ingredients: 4 large egg yolks; 1/3 cup granulated sugar; 2 cups whole milk; 1 cup heavy cream; 1 tsp vanilla extract; 1/2 tsp ground nutmeg; 1/4 tsp ground cinnamon; 1/8 tsp ground cloves (optional); 1/4 tsp kosher salt; 1/2 cup bourbon or rum (optional); Optional: Whipped cream (nutmeg, cinnamon sticks); Suggested Pairings: Gingerbread cookies (coffee)

Introduction

Table of Contents

Eggnog is a rich, creamy holiday classic, perfect for winter gatherings, festive parties, or cozy evenings by the fire. Its velvety custard base, infused with warm spices and a hint of sweetness, delivers comforting, nostalgic flavors. Served in white ceramic mugs or clear glass cups, garnished with a sprinkle of nutmeg or cinnamon sticks, this Eggnog offers a warm, inviting aesthetic. This recipe delivers a traditional cooked Eggnog, adaptable for dietary preferences and non-alcoholic options, best served chilled or gently warmed for a festive, indulgent experience.

Ingredients

For the Eggnog:

4 large egg yolks
1/3 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 tsp vanilla extract
1/2 tsp ground nutmeg (plus extra for garnish)
1/4 tsp ground cinnamon
1/8 tsp ground cloves (optional)
1/4 tsp kosher salt
1/2 cup bourbon or rum (optional, for alcoholic version)

For Serving:

Optional: Whipped cream, nutmeg, cinnamon sticks
Suggested Accompaniments: Gingerbread cookies, shortbread
Suggested Pairings: Hot coffee, herbal tea (for non-alcoholic version)
Suggested Aesthetic: Serve in white ceramic mugs or clear glass cups
Suggested Equipment: Medium saucepan, whisk, fine-mesh sieve, pitcher

Step-by-Step Process

Whisk Egg Mixture: In a medium bowl, whisk egg yolks and sugar until smooth and pale, about 2 minutes.
Heat Milk and Cream: In a medium saucepan over medium heat, combine milk, heavy cream, nutmeg, cinnamon, cloves (if using), and salt. Heat until just simmering, about 5-7 minutes, stirring occasionally. Do not boil.
Temper Eggs: Gradually whisk 1/2 cup of the hot milk mixture into the egg mixture to temper, preventing curdling. Slowly pour the tempered egg mixture back into the saucepan, whisking constantly.
Cook Custard: Cook over low heat, stirring constantly, until the mixture thickens slightly and reaches 160°F (71°C) for safety, about 5-8 minutes. Do not boil eggs, or eggs may curdle.
Strain and Flavor: Remove from heat; stir in vanilla extract and bourbon or rum (if using). Strain through a fine-mesh sieve into a pitcher to remove any cooked egg bits or spices. Cool to room temperature, then cover and refrigerate at least 2 hours or overnight.
Serve: Stir well before serving. Pour into white ceramic mugs or clear glass cups. Garnish with a dollop of whipped cream, a sprinkle of nutmeg, or a cinnamon stick. Serve chilled or gently warmed (heat gently to avoid curdling) with gingerbread cookies, shortbread, coffee, or tea.

Tips for Better Eggnog

Use fresh eggs for the best flavor and safety; cook to 160°F to kill bacteria.
Temper eggs slowly to prevent curdling and ensure a smooth texture.
Strain the mixture for a silky consistency without spice or egg residue.
Adjust spices to taste; fresh nutmeg offers the best flavor.
Chill thoroughly for a refreshing drink or warm gently for a cozy one.
For the alcoholic version, add spirits after cooking to preserve flavor.
Serve in small portions due to richness; shake or stir before pouring.
Enhance aesthetic: Serve in white ceramic mugs or clear glass cups, garnish with nutmeg or cinnamon sticks for a festive look.

Variations and Customization

Non-Alcoholic Eggnog: Omit bourbon or rum; increase vanilla to 1.5 tsp for flavor.
Vegan Eggnog: Use coconut milk and cream, 4 tbsp aquafaba, and vegan sugar; adjust cooking time slightly.
Gluten-Free Eggnog: Naturally gluten-free; ensure accompaniments are gluten-free.
Low-Sugar Eggnog: Reduce sugar to 1/4 cup and add 1/4 tsp stevia or sugar substitute.
Spiced Eggnog: Increase cinnamon to 1/2 tsp and add 1/4 tsp ground ginger.
Chocolate Eggnog: Add 2 oz. of melted dark chocolate to the warm milk mixture.
Maple Eggnog: Replace sugar with 1/4 cup maple syrup; reduce cream by 1/4 cup.
Light Eggnog: Use 2% milk and half-and-half instead of whole milk and cream.

Storage and Serving Tips

Store eggnog in an airtight pitcher or container in the fridge for 3-5 days.
Shake or stir before serving to blend settled ingredients.
Do not freeze; the texture may separate and become grainy.
Serve chilled or gently warmed (below 160°F) to maintain smoothness.
Use leftovers in coffee, French toast batter, or as a dessert sauce.
Don’t leave at room temperature for over 1 hour for safety.
Pair with light cookies to balance richness.
Presented in white ceramic mugs or clear glass cups with garnishes for an inviting charm.

Nutritional Information

Based on 6 servings (3/4 cup each, non-alcoholic version):

Calories: 300 kcal
Total Fat: 22g
Saturated Fat: 13g
Trans Fat: 0g
Cholesterol: 175mg
Sodium: 150mg
Total Carbohydrates: 18g
Dietary Fiber: 0g
Sugars: 17g
Protein: 6g
Vitamin A: 20% Daily Value
Vitamin C: 0% Daily Value
Calcium: 15% Daily Value
Iron: 4% Daily Value

Note: Values vary by brand. These are high in fat and cholesterol; try low-sugar or vegan versions. Serve with fruit for balance. The alcoholic version adds ~100 kcal per serving.

Conclusion

This Eggnog recipe offers a creamy, festive drink perfect for any holiday occasion. It transforms simple ingredients into a holiday classic. Its easy preparation and charming presentation make it a favorite. The velvety custard and warm spices, with festive garnishes, delight every time. It’s sure to be a cherished recipe, loved for its comforting appeal.