Eggnog

By tcasteel2000

Ingredients

• 4 egg yolks
• 1/2 cup sugar
• 2 cups milk
• 2 whole cloves
• Pinch of cinnamon
• 1 cup cream
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• 2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
• 4 egg whites (optional)

Preparation

Step 1

In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.

Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.

Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

*Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog. Note, because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.

Makes 1 quart. Serves 4-6.

Thanks for linking to my NPR piece. I would add to your warning about raw eggs that most grocery stores now sell pasteurized eggs. Like pasteurized milk, they are completely safe in "raw" form (actually, they have been cooked, but not to the point the proteins coagulate) and are a good alternative not only for eggnog but also meringues, mayonaise, and other foods calling for raw eggs.

My special memories are when my Dad used to get this wonderful batter - called Tom and Jerry mix - that he would mix with boiling water. The adults would get brandy and something - the kids would just get whipped cream. It was wonderful stuff. About ten years ago I had with banana rum and it was the best. I can't find the batter anymore now though, so I might give your recipe a try!

I grew up with boiled custard, a Southern traditional alternative to eggnog. Boiled custard was apparently so popular in the south that,according to my mother, prepared boiled custard was available on store shelves in the same way eggnog was available elsewhere in the country. The consistency of boiled custard is much thicker than eggnog and instead of folding in whipped egg whites, you fold in whipped cream, which adds some lightness to the drink but leaves it creamy. The spiked version uses Kentucky Bourbon of course - and once I was old enough to have adult beverages, I came to appreciate boiled custard even more.

I make homemade eggnog just about every year, and it gets demolished in minutes. We leave it unspiked, but put out kahlua for anyone who wants it. It is very good with the kahlua in it.

The recipe I use has egg beaters in it, though pasteurized eggs would work, and we now have really fresh farm eggs, and I wouldn't hesitate to use them. We put vanilla ice cream in it, as well as unsweetened whipped cream that is folded in. I like it with lots and lots of nutmeg.

Oooh, I'll have to give this one a shot. One tip for those who don't make custards often... I have a double boiler for melting chocolate, and making custard in it is a recipe in patience. I always end up just putting it right on the stove and being careful.

I absolutely hated eggnog (store bought version) until last year when I tried Alton Brown's recipe. He has 2, one cooked, like this one, and a "raw" one using pasteurized eggs and whipped eggs whites. I tried the uncooked version with lots of bourbon and lo and behold, I liked eggnog! Apparently, it also makes a good ice cream base, can't wait to try that. I also think it would make a tasty bread pudding with pannetone - yum!

My Dad always makes eggnog for our caroling party, from the 1964 Joy of Cooking 'eggnog in quantity' recipe (I think that was one of the recipes left out of the 1975 and later editions). Yum. It does have raw eggs - also immense amounts of powdered sugar and evaporated milk (instead of cream). He also whips the whites and sort of floats them on top - I prefer them folded in, but I can do that when I serve myself. And we serve it unspiked with assorted alcohols available so people can adjust it to their liking. And what doesn't get drunk, I get!

I love homemade eggnog and use a recipe similar to yours. But, in a pinch (and to add to my daily latte this time of year) I use the Organic Valley brand. It tastes much closer to homemade than any other store-bought version I've tried. Compare the ingredients on the carton to others -- the difference will blow you away.

We always had homemade eggnog for Christmas morning breakfast (not spiked :) with grilled English muffins & jam. We just threw eggs (whites and yolks), milk, vanilla ice cream, sugar, vanilla extract and nutmeg in the blender. We never had the kind in a carton and when I finally tried it as a young adult I didn't like it - too thick!

We made this recipe this year and it turned out wonderfully - thick, rich and delicious. I also imagine that if I transferred this to my ice cream maker it would make wonderful delicious ice cream. Thank you for the great recipe!

Oh, thank you. This reminds me of my father's eggnog when I was growing in the 50's. Friends would bring over the makings on Christmas Eve, including a Jewish friend for my father to make batches of eggnog for them. He was famous for it.

Also, remember the clear pink pitcher setting on the sideboard of my grandmother's boiled custard. Yum!

I made this tonite and it was a wonderful treat. I folded in the egg whites and used bourbon. Thanks for this great recipe. I want to make it a yearly family tradition.

I've found that adding some peach brandy moderates the 'hot' taste of the alcohol, making it much more palatable to people who don't like the taste of bourbon, rum, etc.

I love homemade eggnog. I had it every Christmas and New Year as a young child. I have kept the tradition. My children enjoy it as well. My recipe is similar, however I don't use cloves. I add the milk mixture to the egg and sugar mixture and cook on a low fire. I beat the whites until they form a peak and add to the hot mixture. Yummy, yummy.

I buy eggs from a local woman who has a backyard flock of laying hens. I've been serving these raw eggs to my family for years without issue. So I make egg nog very quickly with raw eggs, raw cream, and a hand held "stick" blender - often for breakfast! It's a tasty and easily digested protein energy drink that's just about as easy to make and clean up as any "instant" breakfast drink, and it keeps hunger at bay for hours if I keep the sweet level very low (I use a drizzle of real maple syrup usually).

I used to make an eggnog recipe that was basically pasteurized, but I decided that it's way too much effort. Like you said--if you overcook the eggnog, it curdles. That happened to me, and I had already spent so long stirring it that I found it depressing.

Is it possible to use ground clove seasoning with this in place of whole cloves and straining it out? iF SO, What would amount would you recommend?

Hi Jayme, cloves are so so strong, I would use just the tiniest pinch. And then add to taste. ~Elise

This is the best eggnog recipe I've tried & it is going in the "Favorites" book. I used pasturized eggs & followed the recipe, except for using the tiny pinch of ground cloves instead of whole cloves. The whipped egg whites added a lot to the thick creaminess of the eggnog & held up well for 3 days in the fridge (stir before serving). I like the zing of the alcohol & used all brandy. Thanks for sharing this recipe.

Yes, typically you would need to use more if you are using nutmeg that is already ground. Just add to taste. ~Elise

After making this I have now decided that I will never buy egg nog by the carton again instead I will make this fabulous fabulous recipe. This was truly the best tasting egg nog I have ever consumed. Thank you for shatradition, it is now a part of my christmas tradition.

I found this recipe two years ago while looking for a good, easy recipe to replace the store bought stuff my husband liked. I have not looked back since. This year my two year old gets to partake also. Thanks for posting a great recipe!!

I am spending my first holiday season in Africa... my heart sank when I remembered eggnog and the fact that I would not be able to go to the store and get any... nor would anyone be able to send it in a care package! Then gritty determination kicked in, and voila! Simply Recipes to the rescue. Can't wait. Will make it tomorrow for our Thanksgiving feast. Thank you from one northern Californian foodie to another.

Elise, this looks delish! How far in advance do you think you could make it - to prep for a holiday party? Thanks for your insight.

I don't know. We've only made this the day of. Though I do know people who make highly alcoholic versions that they then let sit for weeks in the fridge. ~Elise

When the mixture slightly thickens and can coat the back of a wooden spoon, it's ready. ~Elise

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