Eggnog has been around for a very long time, in both its alcoholic and non-alcoholic forms. The eggnog recipe is most associated with Christmas, but has traditionally been served throughout the season from Halloween to New Years.
Eggnog has a flavor that I find hard to describe. It’s rich and eggy, with rum and spices. People tend to either love or hate it.
I have to admit I’m in the hate camp. Probably because, once upon a time when I was a little kid, I got sick on the non-alcoholic version of it.
I guess I just drank too much and… it staged a revolt. So to speak. Whatever the reason, some people just don’t like eggnog, and they’re never going to like it.
For me, it’s the richness of it. The egginess is just too much. For others I’ve talked to, it’s the spices and the flavor profile. Something about it just doesn’t work for them.
And yet other may love eggnog, but need to avoid the cholesterol on a doctor’s orders. So what do you do if you want to serve eggnog at a party for a mix of guests?
When you’re serving it, I suggest you have another drink entirely on hand. So either offer another cocktail (check out our Christmas cocktails here) or some wine.
You could also make another version of eggnog that uses egg substitute or something like almond milk in place of eggs. The latter is surprisingly sweet and delicious, and much less rich and thick.
Eggnog is intensely filling and therefore probably best served at parties with munchies rather than along with meals. Otherwise, it’s like adding a couple of eggs onto your meal.
It’s is an ideal drink for premixing pitchers to keep guests happy all night long. Always make both alcoholic and non-alcoholic pitchers of it, unless you’re absolutely sure all your guests go one way or the other.
The non-alcoholic version is exactly the same, except you leave out the alcohols. You can add rum flavoring if you want that taste.
This eggnog recipe is for 6 servings, because usually people make eggnog in bulk. Whatever you don’t drink now will store for later in the refrigerator for 2-3 days.
While some homemade eggnog recipes don’t call for you to cook anything, this one does. That’s because of salmonella concerns, which cooking will take care of.
Cooking doesn’t change the flavor or texture. It just adds some time to the process because you’ll have to chill the drink if you want to serve it at room temperature or cold.
- Beat the eggs at medium speed until they're very frothy.
- Add the milk, cream, sugar, vanilla and nutmeg as you continue beating.
- Cook over medium low heat, stirring frequently, until it's thick enough to coat a spoon.
- (If you're concerned about egg safety, check the temperature with a food thermometer - it should be 160 degrees.)
- Take it off heat and stir in the whipping cream, milk, brandy and rum.
- Chill it until you're ready to serve.
- It's best to keep it chilled at all times.
- Garnish each individual serving with the nutmeg sprinkled on top and a Cinnamon Stick
Nutrition Information:Serving Size: 6
Amount Per Serving: Calories: 480 Total Fat: 27g Saturated Fat: 17g Cholesterol: 97mg Sodium: 117mg Carbohydrates: 31g Sugar: 31g Protein: 8g