Homemade Eggnog Recipe (2024)

FAQs

What are the ingredients in eggnog? ›

A traditional holiday drink dating back hundreds of years, eggnog is made with eggs (hence the name), milk, cream, spices like nutmeg and vanilla, and fortified with rum, whisky, and/or brandy.

Depending on the amount of liquor you add, the eggnog base without the egg whites will also keep quite well for several days: Non-alcoholic eggnog: Consume within 1 day. Eggnog with 1/2 to 1 cup liquor: Refrigerate for several days.

While you may typically reach for a bottle of rum or whiskey for eggnog, amaro and tequila are also good options. Some people who use reposado tequila in their eggnog like to complement it with an Amontillado sherry.

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

The distinctive spices that give eggnog its characteristic taste, including cinnamon, nutmeg, and vanilla, are used to create eggnog-flavored foods and beverages. Eggnog-flavored foods include eggnog ice cream, pie, cupcakes, rum cake, cookies, biscotti, pancake syrup, bread pudding, French toast and waffles.

(What's the difference between eggnog and Holiday Nog? Eggnog must have a minimum 6 percent butterfat and a minimum 1 percent egg yolk by weight; Holiday Nog, which Spangler called a flavored milk product, has 2 percent butterfat and less than 1 percent egg yolk by weight.)

No. According to the University of Minnesota Extension, "eggs must be cooked to 160 degrees F to kill Salmonella that may be present. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill it completely." However, if you use pasteurized eggs, no further cooking is necessary.

Aging for a year makes a huge difference in flavor, and no tasters were confused by that.

The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.

Rumchata Eggnog is an alcoholic beverage made with eggnog and RumChata® served in a glass with a cinnamon-sugar rim. It's the perfect co*cktail to serve at your Christmas and New Year's Eve parties!

Do you serve eggnog hot or cold? ›

Eggnog is usually served cold, but you may choose to heat it, especially if you're coming in from making snowmen or ice skating. And you can spike eggnog with a splash of brandy, rum or your spirit of choice, but it's also delicious simply spiked with vanilla or cinnamon.

Egg-cellent Eggnog Tips

Rum – I like dark rum in eggnog (Myers's is what I usually buy), but spiced rum would also be fabulous. Whiskey – I typically use Crown Royal, but use what you like or keep on hand.

“Eggnog is made with 'heavy' ingredients that, eaten in exclusion of anything else, might cause stomach distress,” registered dietitian Barbara Ruhs said. “Cream is full of fat and that takes longer to digest.

Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.

Eggnog can be considered a higher potassium and phosphorus food. Due to these nutrients, this drink food may be limited for those with kidney disease who are on a low potassium, low phosphorus diet.

What Is Eggnog Made Of? Today, eggnog is usually made of some combination of eggs (either just the yolks or the yolks and the whipped egg whites), sugar, milk, cream, nutmeg, and sometimes booze. We're all familiar with the cartons of store-bought eggnog that grace supermarkets every December.

At its core, eggnog is an emulsion of milk and/or cream, sugar, and, yes, eggs. Unlike in an egg cream—a similar old-timey drink that actually gets its name from the foamy, whipped egg white-like texture achieved by mixing seltzer and dairy fat—the “egg” in eggnog is very, very real.

Ingredients: milk, sugar, cream, skim milk, whey, egg yolks, guar gum, natural and artificial flavor, carrageenan, spices, salt, gelatin, annatto-turmeric color.

Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.