Classic Eggnog
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Ingredients
- 8large eggs
- 4cups whole milk
- 2cups heavy cream
- ⅔cup granulated sugar
- 4ounces bourbon
- 4ounces dark rum
- 4ounces Cognac or apple brandy
- Whole nutmeg, for garnish
Nutritional analysis per serving (10 servings)
423 calories; 25 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 10 grams protein; 112 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Separate the egg yolks from the whites. In a stand mixer, beat the whites on high speed until transformed into a meringue-like consistency with soft peaks.
- Step 2
In a large bowl, whisk the egg yolks with the milk, cream, sugar, bourbon, rum and Cognac or brandy until a smooth texture is achieved. Gently fold in the beaten egg whites until combined.
- Step 3
Transfer eggnog into a large serving bowl. Chill overnight in the refrigerator before serving.
- Step 4
To serve, ladle a few ounces into a mug or glass and grate fresh nutmeg over the surface. For ideal flavor, mix will keep in the refrigerator up to two weeks, but can last longer.
- For a more complex, “aged” version, make a half batch of this recipe, refrigerate it for 2 weeks, then combine it with a fresh half batch of the same recipe.
Private Notes
Comments
Reminds me of our generations-old family recipe: 1 quart whole milk, 1 quart heavy cream, 1 quart half and half, 1 quart good bourbon combined with a dozen egg yolks and a dozen whipped egg whites. Chill overnight, stir, and serve Christmas morning. 1 cup yields feeling of warmth; 2 cups puts you in a festive state of mind; 3 cups and you'll like even the most bizarre gift; 4 cups and you're ready for a mid-day nap. Merry Christmas to all!
I cook the milk/half and half/yolks/sugar/vanilla mixture in a double boiler until it just begins to bubble (stirring constantly) and coats a spoon. Let cool to room temp, then add the whipped egg whites. Chill overnight. A bit laborious, but yields the smoothest, silky texture.
Using raw eggs is okay because the alcohol will kill any harmful bacteria (e.g. salmonella) in the raw eggs. I read a report of an experiment where a large quantity of salmonella bacteria was deliberately added to a batch of eggnog made with raw eggs and alcohol. The alcohol in the eggnog killed the salmonella. So go ahead and make and enjoy!!
I have been using the Joy of Cooking recipe for Eggnog in quantity recipe for years and it’s always a hit. It has similar in ingredients, but different in process. For the alcohol I use dark rum, bourbon and brandy.
Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria. Per University of Minnesota. FDA recommends using pasteurized egg products for any drinks or dishes that call for raw eggs. Don’t risk ruining your holidays with a bout of salmonella poisoning.
@Marilyn Somers The alcohol completely kills ant salmonella.
Terrible, dumped it. Glad I quartered the recipe, didn't waste too much. Maybe Meyers dark rum is too over powering.