Homemade Eggnog Recipe (2024)

FAQs

What are the ingredients in eggnog? ›

A traditional holiday drink dating back hundreds of years, eggnog is made with eggs (hence the name), milk, cream, spices like nutmeg and vanilla, and fortified with rum, whisky, and/or brandy.

Rum is the classic alcohol to splash in a glass of eggnog. This pairing is so iconic that rum is often listed in many traditional eggnog recipes. If you'd like to add rum to your mugful, opt for a golden or dark rum. These kinds of rum have more depth of flavor than white rum.

Cover and refrigerate.

The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely.

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

Avoid white rum because it's too light and transparent. Instead, choose a gold or aged rum. For a fun twist similar to rye whiskey, go with spiced rum. For the best of both classics, pour both brandy and rum, splitting them equally in the eggnog.

A concentration of at least 20% of alcohol (about the same amounts of alcoholic spirits and milk or cream), and refrigeration are recommended for safety.

Rumchata Eggnog is an alcoholic beverage made with eggnog and RumChata® served in a glass with a cinnamon-sugar rim. It's the perfect co*cktail to serve at your Christmas and New Year's Eve parties! And, I even have copycat Rumchata and homemade eggnog you can use in the drink.

Bourbon: Eggnog With a Kick

If you're looking for a spiked drink that packs a punch, bourbon's the way to go. Eggnog drinkers from the American South are likely used to the flavorful addition, but people who aren't expecting the strong kick might be a bit taken aback.

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.

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

What makes eggnog taste better? ›

Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!

Luckily, you can freeze eggnog and enjoy it safely past the holiday season.

“Eggnog is made with 'heavy' ingredients that, eaten in exclusion of anything else, might cause stomach distress,” registered dietitian Barbara Ruhs said. “Cream is full of fat and that takes longer to digest.

Eggnog can be considered a higher potassium and phosphorus food. Due to these nutrients, this drink food may be limited for those with kidney disease who are on a low potassium, low phosphorus diet.

A piece of pecan pie or glass of eggnog can set you back by more than 400 calories. To stay in maintenance mode, enjoy just a few bites of such rich foods. Or choose lower-calorie alternatives (like pumpkin pie or low-fat eggnog) so your 200 extra calories will give you more to enjoy.

Ingredients: milk, sugar, cream, skim milk, whey, egg yolks, guar gum, natural and artificial flavor, carrageenan, spices, salt, gelatin, annatto-turmeric color.

What Is Eggnog Made Of? Today, eggnog is usually made of some combination of eggs (either just the yolks or the yolks and the whipped egg whites), sugar, milk, cream, nutmeg, and sometimes booze. We're all familiar with the cartons of store-bought eggnog that grace supermarkets every December.

So real that our recipe for eggnog calls for a whopping six eggs, which are mixed vigorously with whole milk, heavy cream, and sugar into an extremely indulgent, extra-rich drink that's reminiscent, as Al Culliton once wrote, of “melted ice cream mixed with booze.” Recipe developer Amiel Stanek adds a full two cups of ...

In the 1700s, rum from the Caribbean was the American eggnog alcohol of choice. But it was scarce during the revolution, so it was traded out for moonshine. This might explain why it became associated with the Christmas season. It warmed up drinkers in the cold weather, and true eggnog called for expensive liquor.