This special time comes around only once a year: eggnog season. Eggnog is America’s signature drink for Christmas, and has achieved holiday hero status.
Sadly, you can buy eggnog only for a short time each year, so we suggest you enjoy as much nog as you’d like this holiday season!
Eggnog can be difficult to describe: It’s a one-of-a-kind experience to drink, with a velvety consistency similar to melted French vanilla ice cream. It’s typically combined with festive winter spices and, sometimes, alcohol, which adds a pleasant little bite — all in all, nothing like the savory breakfast eggs the name suggests.
Not everyone loves eggnog, but those who do tell those who don’t that homemade nog is light years better than store-bought varieties. The stuff from the store often contains corn syrup, gelatin and guar gum to simulate the thick, rich consistency of cream.
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This recipe leaves all that stuff out. Its ingredients are basically the same as a custard pie that you just don’t bake. It whips whole cream, eggs, sugar and cinnamon into a meringue to create a delightfully frothy texture, resulting in a cross between a really good milkshake and a drinkable custard. Its creamy mouthfeel coats even the Grinchiest of hearts.
You can do more with your nog than just drink it straight up. Try adding it to your coffee, a milkshake or French toast batter — or pour it over ice cream for something truly indulgent.
If you’re on Team Eggnog, this recipe’s sure to become a favorite that you’ll crave all year long!
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Homemade spiked eggnog
Ingredients
- 4 egg whites
- 4 egg yolks
- 1/3 cup plus 1 tablespoon sugar
- 1 pint whole milk
- 1 cup heavy cream
- 6 ounces Bourbon
- 1-1/2 ounces amaretto
- 1 teaspoon allspice
- Freshly grated nutmeg
Instructions
For traditional eggnog
- Place egg whites in bowl of stand mixer and beat to soft peaks. Gradually add 1 tablespoon sugar while mixer is running and beat until stiff peaks form.
- Using stand mixer, beat egg yolks until light yellow. Gradually add 1/3 cup sugar and continue to beat until completely dissolved. Stir in milk, cream, Bourbon, amaretto and allspice.
- Whisk the egg whites into the mixture.
- Chill and serve sprinkled with nutmeg.
For cooked eggnog
- In medium mixing bowl, beat egg whites to soft peaks. With mixer running, gradually add 1 tablespoon sugar and beat until stiff peaks form. Set aside.
- With stand mixer, beat egg yolks until light yellow. Gradually add 1/3 cup sugar and continue to beat until completely dissolved.
- In medium saucepan, combine milk, heavy cream and allspice. Cook over high heat just to boil, stirring occasionally. Remove from heat and gradually temper hot mixture into egg and sugar mixture.
- Return all to pot and cook until mixture reaches 160F. Remove from heat.
- Stir in Bourbon and amaretto.
- Pour into medium mixing bowl, and set in refrigerator to chill.
- Whisk egg whites into chilled mixture.
- Top with nutmeg and serve.
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