It's that time again: a chill in the air, snow on the ground, Christmas shopping (nearly) completed...and, of course, this can mean only one thing. That's right, kids: it's nog o'clock! Eggnog is one of those things that it'd admittedly be kinda weird to drink during pretty much any other time of the year, so we want you to make the most of your small nog-window and go all out. That's why we put together a collection of our favorite eggnog recipes to make at home. Don't get lazy and go store-bought! Treat yo' self!
Alton Brown's Classic Eggnog
The Food Network star's signature classic eggnog recipe will bring home the good old nog flavor every time.
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg
- 4 egg whites
In the bowl of a mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in another mixer bowl and beat to soft peaks. With the mixer still running, gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Goldie's Spiced Eggnog
- 12 eggs, separated
- 1 cup sugar
- 1 quart milk
- 2 cups spiced bourbon (see recipe below)
- 1 cup Jamaican rum (Brittini Rae likes Blackwell)
- 1 quart heavy cream, whipped
- 1 cup Nestle Carnation malted milk
- Just under a tablespoon of vanilla extract (or 2.65 teaspoons)
- About 10 dashes Miracle Mile chocolate chili bitters
Blend the milk, malted milk, and vanilla extract together until smooth.
In a separate bowl beat egg yolks slightly, adding sugar, a little at a time, and continue beating until smooth. Pour in the malted milk, bourbon, and rum. In a large bowl, beat egg whites until they stand in peaks. Fold egg whites and whipped cream into yolk mixture, gently but thoroughly. Add about 10 dashes of Miracle Mile chocolate chili bitters, then refrigerate.
Serve cold, shaving nutmeg on top and then "burn" the shavings using a butane lighter (normally for about 5 - 7 seconds).
- (1) 750 ml bottle of good bourbon of your choice (like Buffalo Trace or Hirsch Select)
- 5 Gala apples, quartered
- 3 cinnamon sticks
- 1 teaspoon black peppercorns
- 1 tablespoon whole allspice
- 1 pinch cloves
Place all ingredients in a glass container with the bourbon and let sit for a minimum of 24 hours at room temperature. Strain out the apples and spices; store in a clean bottle.
Orange Cardamom Eggnog
Bring some citrusy freshness to your nog with this recipe.
- 4 large eggs, separated
- 2 tablespoons (1 ounce/ 30 grams) granulated sugar
- Pinch kosher salt
- 1 cup (8 ounces/250 milliliters) whole milk, chilled
- 1 cup (8 ounces/250 milliliters) heavy cream, chilled
- 1/4 cup (2 ounces/60 milliliters) brandy or dark rum*
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup (1.75 ounces/50 grams) granulated sugar
Using fingertips or palms, rub 1 tablespoon orange zest into the sugar. Then, add 2 teaspoons freshly ground green cardamom to the orange sugar.
In a medium bowl, whisk together the egg yolks, brown sugar and salt until thick and pale. Whisk in the milk cream, brandy or rum (if using), and vanilla.
In a second large bowl, whisk the egg whites until starting to foam. While steadily whisking, slowly add the granulated sugar mixture and continue whisking until the whites hold soft peaks. Fold the egg whites into the egg mixture and serve immediately.
Non-Alcoholic Peppermint Eggnog
For those who don't imbide, this teetotaling eggnog is just as delicious as it's boozy cousins.
- large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 2 tablespoons more sugar
- 1/4 teaspoon salt
- 1/2 teaspoon pure peppermint extract
- 1 tablespoon pure vanilla extract
- 4 cups whole milk
- 12 peppermint candy canes, broken into pieces
- 3 ounces white chocolate, coarsely chopped
- 1/2 cup heavy cream
- Peppermint sticks, for garnish
Prepare an ice-water bath; set aside. Whisk together eggs, egg yolks, sugar, salt, and the extracts in large saucepan over medium-low heat until combined.
Pour in milk in a slow, steady stream, whisking until fully incorporated. Raise heat to medium. Cook, whisking constantly, until mixture registers 160 degrees on an instant-read thermometer and is thick enough to coat the back of a spoon, 30 to 35 minutes.
Pour milk mixture through a fine sieve into a medium bowl. Set bowl in ice-water bath; let mixture cool completely. Transfer custard to an airtight container, and refrigerate at least 4 hours or up to overnight.
Process candy canes in a food processor until finely crushed. Sift in a strainer to discard dust. Transfer to a shallow dish.
Melt chocolate in a heatproof bowl set over a pan of simmering water. Let cool 5 minutes.
Dip rim of each cup into melted chocolate, then crushed peppermint. Refrigerate until set, about 5 minutes.
Remove custard from refrigerator; set aside. Put cream into the bowl of an electric mixer fitted with the whisk attachment; mix on medium speed until stiff peaks form. Fold into cold custard until combined. Fill cups with eggnog. Sprinkle with crushed peppermint, and garnish with peppermint sticks; serve.