Classic Eggnog

By Robert Simonson

Classic Eggnog
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Rating
4(467)
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Aaron Goldfarb, a liquor writer who was raised Jewish, was not introduced to the joys of eggnog until he married a woman who loved Christmas. Making a batch of homemade eggnog became his self-designated duty at their annual Christmas party in Park Slope, Brooklyn. For the spirits, Mr. Goldfarb prefers Maker’s Mark or another bourbon with a heavy wheat content, which lends sweetness. He also cautions against using spiced rum, as he feels the spirits involved already possess enough intrinsic baking-spice qualities. Mr. Goldfarb loves a slightly aged nog; see Tip for his advice.

Featured in: A Newcomer to Christmas Creates a Very Old Eggnog

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Ingredients

Yield:8 to 10 servings
  • 8large eggs
  • 4cups whole milk
  • 2cups heavy cream
  • ⅔cup granulated sugar
  • 4ounces bourbon
  • 4ounces dark rum
  • 4ounces Cognac or apple brandy
  • Whole nutmeg, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

423 calories; 25 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 10 grams protein; 112 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Separate the egg yolks from the whites. In a stand mixer, beat the whites on high speed until transformed into a meringue-like consistency with soft peaks.

  2. Step 2

    In a large bowl, whisk the egg yolks with the milk, cream, sugar, bourbon, rum and Cognac or brandy until a smooth texture is achieved. Gently fold in the beaten egg whites until combined.

  3. Step 3

    Transfer eggnog into a large serving bowl. Chill overnight in the refrigerator before serving.

  4. Step 4

    To serve, ladle a few ounces into a mug or glass and grate fresh nutmeg over the surface. For ideal flavor, mix will keep in the refrigerator up to two weeks, but can last longer.

Tip
  • For a more complex, “aged” version, make a half batch of this recipe, refrigerate it for 2 weeks, then combine it with a fresh half batch of the same recipe.

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Ratings

4 out of 5
467 user ratings
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Comments

Russ Powell, New Albany, Indiana

Reminds me of our generations-old family recipe: 1 quart whole milk, 1 quart heavy cream, 1 quart half and half, 1 quart good bourbon combined with a dozen egg yolks and a dozen whipped egg whites. Chill overnight, stir, and serve Christmas morning. 1 cup yields feeling of warmth; 2 cups puts you in a festive state of mind; 3 cups and you'll like even the most bizarre gift; 4 cups and you're ready for a mid-day nap. Merry Christmas to all!

Christy

I cook the milk/half and half/yolks/sugar/vanilla mixture in a double boiler until it just begins to bubble (stirring constantly) and coats a spoon. Let cool to room temp, then add the whipped egg whites. Chill overnight. A bit laborious, but yields the smoothest, silky texture.

Brian

Using raw eggs is okay because the alcohol will kill any harmful bacteria (e.g. salmonella) in the raw eggs. I read a report of an experiment where a large quantity of salmonella bacteria was deliberately added to a batch of eggnog made with raw eggs and alcohol. The alcohol in the eggnog killed the salmonella. So go ahead and make and enjoy!!

Winifred

Marvellous stuff! I added vanilla. - so good

Marian

I understand why it may not, but I hope the tradition of making eggnog returns. Once you’ve had the real thing, it’s hard to drink store bought. My great grandmother made eggnog every year, and we had a cousin who made moonshine, so…I’m the eggnog maker now, distributed all over town to my friends. Made with 12 egg yolks, all heavy cream and turbinado sugar, which seems to make it “warmer”. Bourbon or cognac is my liquor of choice.

Michele

This is pretty much how Mamo, my great-grandmother, used to make it. My great grandfather and his two best friends would fill one of those speckled metal jugs with it and go caroling round the neighborhood. Mamo always joked that their performance improved the farther down the jug they got lol

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