Best Creamy Homemade Eggnog Cocktail Recipe
Best Creamy Homemade Eggnog Cocktail Recipe
Introduction
There's nothing quite like a glass of homemade eggnog to capture the spirit of the holidays. Forget the store-bought stuff; this recipe for the Best Creamy Homemade Eggnog Cocktail is wonderfully smooth, perfectly spiced, and surprisingly easy to make. Whether you're hosting a festive gathering or simply cozying up by the fire, this rich and comforting drink will become a cherished tradition. Prepare to impress your guests and delight your taste buds with this truly divine holiday classic!
Ingredients
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg, plus more for garnish
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup brandy, dark rum, or bourbon (or to taste)
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together the egg yolks, 1/2 cup of the granulated sugar, whole milk, heavy cream, nutmeg, cinnamon, and salt.
- Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 160°F / 71°C). Do not boil.
- Remove from heat and stir in the vanilla extract. If adding alcohol, stir in the brandy, rum, or bourbon at this stage.
- Pour the eggnog mixture into a large bowl, cover, and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Just before serving, in a separate clean bowl, beat the egg whites with the remaining 1/4 cup of granulated sugar until soft peaks form.
- Gently fold the beaten egg whites into the chilled eggnog mixture. This adds a wonderful frothiness and lightness.
- Serve immediately in festive glasses, garnished with a sprinkle of fresh ground nutmeg.
Pro Tips & Notes
- Pasteurized Eggs: For extra safety, especially since some eggs are consumed in a less cooked state, consider using pasteurized eggs or ensuring your egg yolks are cooked to the recommended temperature.
- Alcohol Adjustment: The amount and type of alcohol are flexible. Feel free to adjust to your preference or omit it entirely for a delightful virgin version.
- Chill Time is Key: Don't rush the chilling process. A thoroughly chilled eggnog has the best developed flavor and creamy texture.
- Freshly Grate Nutmeg: For the most intense and aromatic spice, freshly grate your nutmeg just before adding it to the recipe and for garnish. It makes a significant difference.
Nutrition Facts (per serving)
- Calories: 320
- Protein: 10g
- Fat: 20g
- Carbohydrates: 25g
- Sugars: 22g
Frequently Asked Questions
- Q: Can I make this eggnog ahead of time? A: Absolutely! The base eggnog mixture (before folding in egg whites) can be made up to 3-4 days in advance and stored in the refrigerator. Fold in the freshly beaten egg whites just before serving for the best texture.
- Q: What kind of alcohol works best in eggnog? A: Brandy is a classic choice, but dark rum or bourbon also pair beautifully with the rich flavors of eggnog. You can even combine a small amount of each for a complex profile.
- Q: Can I make a non-alcoholic version? A: Yes, simply omit the alcohol from the recipe. The eggnog will still be delicious and creamy, perfect for all ages.
- Q: Why did my eggnog curdle when cooking? A: This usually happens if the heat is too high or if you stop stirring. Cook over low to medium-low heat, stirring constantly, and remove it from the heat as soon as it thickens to prevent scrambling the eggs.