That Concoction, Eggnog


Photo: katielips/Flickr

It’s not that I love eggnog, but I really liked this article from earlier in the week on the history of eggnog, and what it’s made of nowadays. I have my own memories of my dad and uncle serving themselves a glass of eggnog on Christmas day. The tumbler had a festive holly decoration on it, and the drink itself, from the carton, was dolled up with a splash of brandy and a sprinkle of nutmeg on top. I could handle one or two sips, max. It was, well, too sludgy in texture, as the article suggests, and rich.

I know I couldn’t stomach store-bought eggnog now anymore than I did as a kid. But I would consider making and trying a home-made version. I’m thinking I’m not alone. Does anyone have a recipe they’re confident about?

7 thoughts on “That Concoction, Eggnog

  1. peaseblossom

    My family makes eggnog every year – often for Thanksgiving, but sometimes for Christmas. It’s my grandparents’ recipe, and it’s way lighter than store-bought eggnog, even with all the eggs and cream. I use regular eggs – I know the linked article warns against it, but we’ve never had a problem (I definitely make it the night before, though, and I wouldn’t make it without the booze).

    1 dozen eggs
    1 cup granulated sugar
    1 pint good brandy
    1/2 pint rum
    1 quart milk
    1 quart cream

    Separate eggs. Beat yolks while adding sugar and continue until sugar is dissolved. Slowly beat in brandy,then rum,and then add cream and milk.

    Clean off eggbeating equipment and beat whites until stiff. Fold whites into egg mixture with 1/2 teaspoon of nutmeg.

    Four(4) hours or overnight rest in refrigerator will be beneficial. Serves about 10 people.

    1. Sue McCrory Post author

      Using raw eggs always comes with a disclaimer, no? I agree–don’t get too hyped up and use good quality eggs. This looks like a wonderful, easily-made recipe. A great family tradition. Thanks!!

  2. Allen Cooper

    Farmers’ Market Egg Nog: 1 cup of raw milk. 1 farm fresh egg. 1 tablespoon maple syrup. 1/2 vanilla bean (scrape out inside of bean). Mix in blender. Top with nutmeg. Delicious!

  3. Susanna Bolle

    All of three recipes sound quite wonderful, but I must admit that, with all of the cream, I find eggnog a bit too heavy to have more than a sip or two. I do like the idea of it, though.

    I recently found a lovely drink that recalls the taste of eggnog, but which has a little less heft. Plus, it uses on of my favorite liqueurs, Chartreuse. It’s a flip called the Colleen Bawn. Here’s the recipe at Serious Eats: