Merry Christmas to you and your loved ones!!! Have a safe & Happy Holidays!
Today, I am ready for marathon race hosted by Nupur. It’s great chance to clear my drafts and some longing posts. I am going to start this event with something sweet and traditional Christmas drink Eggnog. The Eggnog is consists of eggs, milk, sugar and nutmeg. To kick an extra and creamy flavor to eggnog, add some thick cream too. Some people like whipped cream with nutmeg on top and some like as it is. It can be raw or cooked eggnog and you can use your choice of alcohol like rum, brandy or bourbon.
I never have had tried it at home before and I wanted to experience a non-alcoholic and cooked eggnog first. Since consuming raw eggs is not advisable and may cause a risk to your health so I preferred to cook. I googled some eggnog recipes on and found a loads of methods. Basically, there are common ingredients includes eggs, milk, sugar, cream and nutmeg.
I have adapted this recipe from Alton Brown and skipped the alcohol part. So this eggnog is kid friendly too. It came out so creamier and yum yum! :) You can add your choice of alcohol for extra flavour.
- For Eggnog:
- 3 Eggs - washed and separated
- A pinch of Salt
- ⅓ Cup + 1 tbsp Sugar
- 2 Cups Milk (I used whole milk)
- 1 Cup Heavy Cream
- 1 tsp Vanilla Extract
- ½ tsp grated Nutmeg
- If using - Brandy or Light Rum or Bourbon or Cognac.
- For Topping: 1 cup Cooled Whipped Cream | grated Nutmeg
- Beat the egg yolks, vanilla extract and salt until they fluffy and pale in colour. Gradually add the ⅓ cup sugar and continue to beat until it is completely dissolved. Set aside.
- In a medium thick saucepan, mix the milk, cream and nutmeg and heat over medium heat continues stirring and just bring to a boil. Remove from the heat and gradually add the hot mixture to egg yolks-sugar mixture. Return everything to the pan and cook until the mixture is reaches 160 F° (about 8-9 mins). Remove from the heat, stir in bourbon or any if you are using. Strain the mixture through fine strainer into bowl. You can give an ice bath to chill fast. Cover with wrap and chill about 4 hours in refrigerator.
- In a medium bowl, beat the egg whites to soft peaks. Add the 1 tbsp sugar and beat until stiff peaks form. Whisk the egg whites into the chilled eggnog.
- Serve in a cup with dollop of cooled whipped cream with sprinkling some grated nutmeg.
You might be like this