Make this holiday delicacy yourself with our simple eggnog recipe.
For a nonalcoholic version, omit the rum and bourbon and increase the milk to 2-1/4 to 2-1/2 cups.
Serve with cinnamon sticks and a dash of nutmeg.
Credit:Jason Donnelly. Food Styling: Holly Dreesman
What Is Eggnog?
A traditional holiday punch, eggnog has beenaround for centuries.
Traditional recipes call for beating raw egg whites.
Credit:Photographer: Jason Donnelly. Food Styling: Holly Dreesman
Pasteurized eggs can be used.
Our recipe cooks the eggs until custardy and then combines them with whipped cream.
It’s a thick and frothy drink that tastes creamy and sweet, like melted ice cream.
Credit:Photographer: Jason Donnelly. Food Styling: Holly Dreesman
One cup is usually plenty.
Bourbon, brandy, and rum are all good additions for a spiked version.
While it is usually served cold, some prefer a mug of warm eggnog.
Credit:Photographer: Jason Donnelly. Food Styling: Holly Dreesman
Store any leftover eggnog for up to three days.
Cook and stir over medium heat until mixture just coats a metal spoon.
Chill the Mixture
Remove from heat.
Credit:Photographer: Jason Donnelly. Food Styling: Holly Dreesman
Place the pan in a sink or bowl of ice water and stir for 2 minutes.
Stir in Alcohol and Vanilla
Stir in rum, bourbon, and vanilla.
Cover and chill for at least 4 or up to 24 hours.
Credit:Photographer: Jason Donnelly. Food Styling: Holly Dreesman
Finish the Punch
Transfer chilled egg mixture to a punch bowl.
Fold in thewhipped creammixture.
Sprinkle each serving with nutmeg.
Makes about 10 (4-ounce) servings.
2,000 calories a day is used for general nutrition advice.
