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Eggnog – Love it or Hate It? Here’s How to Make Eggnog For Those Who Love It

posted: 12/19/17
by: Amanda Mushro
Eggnog with cinnamon for Christmas and winter holidays
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The holidays are a time to bring families together, but there seems to be one thing that can tear a family apart--bringing out the eggnog. While some people feel like their holidays aren't complete without this classic festive drink, others seem to be horrified simply by the name and refuse to indulge in a single sip.

Eggnog, which is typically made with milk, egg yolks, rum or whiskey, and spices, can be found in your grocery store in pre-made mixes or can be easily whipped up at home. While you'll find lots of new and fun holiday cocktail recipes this time of year, eggnog has been enjoyed during the holidays for a very long time.

According to TIME, eggnog has a history that goes all the way back to Medieval Britain. However, it's been associated with Christmas since the 1700s. So basically families have been divided over eggnog for a very long time.

So if you are an eggnog lover or you are willing not a fan but you are willing to give it a try, here's a crowd pleasing eggnog recipe that could bring peace to this holiday debate.

Eggnog Recipe

  • 3 cups whole milk
  • 1 cup heavy
  • 3 cinnamon sticks
  • 1 vanilla bean pod, split and seeds removed
  • 1 teaspoon freshly grated nutmeg, plus more for garnish
  • 5 eggs, separated
  • 2/3 cup granulated sugar
  • 3/4 cup dark rum or bourbon

In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg and bring to the boil over a medium heat. Once boiling, remove from the heat. In a large bowl, beat egg yolks and sugar until combined. Thick ribbons should form when the whisk is lifted. Then slowly whisk in the milk and until smooth. Finally add bourbon or rum and stir. This eggnog can be kept in the fridge for up to three days.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.