Part custard, part meringue...in a drink? Sure, why not.
Truth be told, I have never really liked eggnog. But when I asked my husband what made a great eggnog, he said, "a little sweet, a little spice." Hmm. With limited inspiration, I had to seek out more information and do some serious research. It couldn't be too boozy, but liquor drastically increases the shelf life (and the fun factor). It couldn't be too "eggy," but I didn't want to lose that rich, luxurious taste by skimping on the eggs. After examining dozens of recipes, including my Grandma Grace's, I finally came up with what I believe is the perfect eggnog. It's not difficult to make, has a smaller addition of alcohol than many others, and is made extra velvety by the addition of whipped egg whites.
After refining this recipe, I do believe I now like eggnog.
Notes
- What Kind of Cream?: Any cream will do. Heavy cream, double cream, and heavy whipping cream are all great options.
- Effects of Alcohol: You can absolutely omit the alcohol entirely from this recipe and it is still delicious. Just keep in mind that it must be consumed faster. Having extra eggnog is never really a problem for our family, but non-alcoholic eggnog should really be consumed within 1 day of making it. If you're adding the alcohol, you can keep it refrigerated and enjoy it for 3-4 days. The alcohol helps to sterilize and ward off bacteria from the eggs and cooked milk, so you get a longer "shelf life."
- Make it Pretty: If you have some extra whipping cream on hand, throw a cup into your mixer with 1-2 tablespoons of sugar for a delicious topping. A sprinkle of cinnamon, or even some fresh herbs add fun sensory and aesthetic additions.
Storage
Eggnog should always be stored in the refrigerator, but the addition or omission of alcohol will affect its useful life. Non-alcoholic eggnog should be consumed within 1 day of when you make it. Alcoholic eggnog can be stored safely in the fridge for 3-4 days.
FAQ
Yes! If you don't want to make the entire batch alcoholic, you can just add ½-1oz of whiskey, bourbon, brandy, or rum to a single serving.
Yes! Other alcohols like brandy, cognac, or rum all work great as a substitute.
Related
Looking for other recipes like this? Try these:
Grace Says:
You can freeze extra eggnog for later recipes or enjoyment, as long as it's frozen while it's still safe to consume.
📖 Recipe
Homemade Whiskey Eggnog
Ingredients
- 4 eggs, separated
- 2 cup heavy cream
- 2 cups milk
- ½ cup sugar (for egg yolks)
- ⅛ cup sugar (for egg whites)
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla
- pinch salt
- ½ cup whiskey or bourbon (optional)
- 1 teaspoon lemon zest (optional)
Instructions
- Beat the sugar together with the egg yolks until light in color and creamy. Set the egg whites aside for later.
- Add the milk, cream, nutmeg, vanilla, salt, and optional lemon zest to a saucepan. Cook on low-medium heat while stirring, until the mixture barely begins to simmer. Then turn off the heat.
- Drizzle or spoon a few tablespoons of the hot milk mixture into the egg yolks and quickly whisk until completely incorporated. Use small additions of hot milk to the yolks, otherwise you will cook the eggs rather than temper them. Repeat this until about half of the milk mixture has been whisked into the eggs. Then you can combine everything in the saucepan and whisk it all together.
- Mix in the whiskey or bourbon, or omit if you don't want alcoholic eggnog.
- Whip the egg whites until they have soft peaks, and then add the ⅛ cup sugar. Continue to whip until stiff. Then fold gently into your custard mixture until smooth.
- Cover and refrigerate the entire batch of eggnog for at least 3-4 hours before serving.
Did you make this recipe? Let me know!