Eggnog is a delicious traditional holiday drink, best made fresh and served immediately! This recipe makes a fabulously rich, tasty fresh eggnog you can whip up in minutes.
Not an Eggnog fan? Making it fresh will change your mind. Commercial versions have almost ruined its reputation - they're all pasteurized (cooked), too sweet, and full of artificial thickening agents. Yuck. Do it right, and learn why people liked eggnog in the first place! Here are testimonials from newly-reformed anti-eggnoggers:
"I thought eggnog was gross, but this stuff rocks!" - scoochmaroo
"Wow. Can I have some more?" - rachel
This is eggnog in its pure form - fresh eggs, cream, and a bit of sugar and seasoning. It's excellent as-is, but can be spiked with rum, brandy, or bourbon to ward off the winter chill. I prefer the non-alcoholic version, as it allows the subtle flavors to really shine.
Notes:
Not an Eggnog fan? Making it fresh will change your mind. Commercial versions have almost ruined its reputation - they're all pasteurized (cooked), too sweet, and full of artificial thickening agents. Yuck. Do it right, and learn why people liked eggnog in the first place! Here are testimonials from newly-reformed anti-eggnoggers:
"I thought eggnog was gross, but this stuff rocks!" - scoochmaroo
"Wow. Can I have some more?" - rachel
This is eggnog in its pure form - fresh eggs, cream, and a bit of sugar and seasoning. It's excellent as-is, but can be spiked with rum, brandy, or bourbon to ward off the winter chill. I prefer the non-alcoholic version, as it allows the subtle flavors to really shine.
Notes:
- Don't substitute low-fat dairy - this is a holiday extravagance, so live it up. Serve in small glasses if you're worried about the calories, and go for an extra jog.
- Yes, we're using raw eggs. If you want to be paranoid, wash the shells before cracking the eggs; there's only a 1:20,000 chance of salmonella inside the egg. But you probably still shouldn't drink raw eggnog if you're immunocompromised. If you've ever eaten raw cookie dough, quit worrying and try the eggnog!
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6 eggs at room temperature, separated
3/4 cup sugar (for the yolks)
6 Tablespoons sugar (for the whites)
1/2 teaspoon vanilla (use the good stuff, and/or make your own)
fresh grated nutmeg
3 cups whipping cream, chilled
2 cups whole milk
optional:
1 cup brandy or rum
1 1/3 cups bourbon
large bowl (~ gallon-sized)
wire whisk
Microplane grater/zester
mixer (hand or stand type - just so long as it's motorized!)
small punch cups, margarita glasses, teacups, wine glasses, or other fancy-looking festive vessels
For single-serving size (one egg), divide everything else by 6. That means:
1 egg
2 Tablespoons sugar (for the yolk)
1 Tablespoon sugar (for the white)
a drop of vanilla
1/2 cup heavy cream
1/3 cup milk
3/4 cup sugar (for the yolks)
6 Tablespoons sugar (for the whites)
1/2 teaspoon vanilla (use the good stuff, and/or make your own)
fresh grated nutmeg
3 cups whipping cream, chilled
2 cups whole milk
optional:
1 cup brandy or rum
1 1/3 cups bourbon
large bowl (~ gallon-sized)
wire whisk
Microplane grater/zester
mixer (hand or stand type - just so long as it's motorized!)
small punch cups, margarita glasses, teacups, wine glasses, or other fancy-looking festive vessels
For single-serving size (one egg), divide everything else by 6. That means:
1 egg
2 Tablespoons sugar (for the yolk)
1 Tablespoon sugar (for the white)
a drop of vanilla
1/2 cup heavy cream
1/3 cup milk
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a while back I made some eggnog...but I sure do not remember using egg whites, or heavy creme...
not saying this is bad, just different. :)
Then again, I made mine in a blender.....it was more like what you find in the store but without all the extra governmental garbage (no preservatives, no fillers/thickeners, etc).
TY for sharing!! :)
on topic: I own 3 hens... do you think their eggs would be okay for this nogg? or do you think I should go down to the market and get some of those eggs...
I do recommend washing the shells well before cracking any eggs you intend to consume raw.
Great looking recipe
A friend of mine took the required WAY TOO MUCH nutmeg to get high; he said it was like being hungover for the whole day. If you're that desperate for an altered state, find a long grassy hill and roll down it - you'll thank me!
I really wish I could try out this recipe..but you know.. mothers... she wouldn't even let me have a pet rodent because of illnesses and plagues, bah, whatever ;)
or just wait till your mom leaves you alone for a couple hourse.
So I hope your mother relents and tries it...
I believe it takes far more nutmeg than is remotely reasonable to consume.
not to sound augumentitive but i think it was the eggs
THATS overkill......
in my book it is.....
Generally when you crack a store bought egg into a frying pan for a fried egg, the white runs quickly and spreads in a thin layer, while the yolk flattens out. With a fresh egg, it lands in the pan in a discrete blob of egg white around a nice bulging yolk, and stays that way even after it's flipped.
When we had chickens, my mom started making angel food cake from scratch again, because the whites from the fresh eggs gave the cake the lightness and height she couldn't get from store bought eggs. She also got much better results with meringue made from the fresh eggs.
Farm fresh eggs usually have a different flavor (better, in my opinion) than store bought eggs. This has more to do with the feed, but freshness is also a factor. Our chickens were free range, and while we fed them a commercial feed with no artificial additives, they also ate a wide variety of plants, as well as bugs and worms. This variety in their diet gave the eggs a more robust taste. Think of the difference between store bought white bread and home made bread, and you'll have an idea what I mean.
Most people have never had the opportunity to have a farm fresh egg in our industrialized society, so they don't know what they're missing. If you have a chance to get some farm fresh eggs, maybe on a drive in the country when you pass a "fresh eggs for sale" sign, give them a try! You might find yourself hooked on fresh!
Anyways, now that I know that I can have eggnog at any point in the year, and I am therefore no longer a slave to the grocery store market, I AM TEN TIMES HAPPIER~
#1 In a batch of egg nog, the ingredient.. whipping cream, is that like cool whip or the can of whipped cream? Or do you use the heavy cream that is listed under the single serving ingredients? I have seen the heavy cream in the milk isle.
#2 In the batch recipe, I want to include alcohol. Do I use the 2 cups of milk plus the 1 cup of brandy or rum (choose 1) and 1 1/3 Bourbon or do you use choose between using milk or alcohol?
#3 In the single serving recipe, how much alcohol do you use if you choose to add it or use instead of milk... still not clear on whether you use both milk and alcohol or just choose 1 between the two.
ok..
Thanks!
#1 - this is the heavy cream that comes in a carton. Sometimes labeled whipping cream, it's very high-fat and tastes delicious. :)
#2 - if you use alcohol, it's in addition to the milk. (Not in place of.)
#3 - like I said in #2, add both the milk AND the alcohol. To get single serving sizes, divide by 6. That means a single serving would include 8 teaspoons (2 Tablespoons + 2 teaspoons) brandy/rum, and 7 Tablespoons bourbon. (there are 16 Tablespoons in a cup, and 3 teaspoons in a Tablespoon, if you want to check my math.)
Good luck!
And as far as eating raw eggs........... I have done so all my life. In the city in DC, when I did not have time for a real lunch and had no packed lunch, I would order a malted Pineapple milk shake with three, yes 3 raw eggs!!! Everyone said ugh, but you could not taste the raw egg in it anyway, just added flavor and richness. And of course good protein.
And then later in DC when I worked for an Italian restaurant called "The Owl & Tortoise", one of the owner's taught me how to make a REAL Caesar's Salad and yes, you use a real raw egg and top with three slices of Anchovies. YUMM, real is always better. Oh, to my point. He just rinsed the egg well and then ran warm water over it for a couple of three minutes..... never got sick from eating those salads either.