Eggnog Hot Or Cold Recipe

Grab your favorite cozy mug—it’s time to dive into the dreamy world of homemade eggnog, where velvety custard meets a whisper of nutmeg, and decides it’s time for a party with a splash of something spirited.

A flexible recipe for eggnog is perfect for any time of year. It is rich, creamy, and comforting.

The base is made with egg yolks; milk; and heavy cream (or save calories and use half-and-half). Adding freshly grated nutmeg and/or vanilla infuse the drink with the cozy warmth that eggnog should have.

And if you want to make it a little more festive, just stir in some rum or brandy after step 4!

Eggnog Hot Or Cold Recipe Ingredients

• Egg Yolks: Rich in protein and healthy fats.
• Sugar: Adds sweetness and carbohydrate content.
• Milk: Source of calcium and vitamin D.
• Heavy Cream: Adds richness and creaminess.
• Nutmeg: Provides warm, aromatic flavor.
• Vanilla Extract: Enhances sweetness and depth of flavor.
• Rum, Whiskey, or Brandy: Optional kick and warmth.
• Egg Whites: Frothy texture and light protein.

Eggnog Hot Or Cold Recipe Ingredient Quantities

• 4 large egg yolks
• 1/3 cup sugar
• 2 cups milk
• 1 cup heavy cream
• 1/2 teaspoon freshly grated nutmeg
• 3/4 teaspoon vanilla extract
• 1/4 to 1/2 cup rum, whiskey, or brandy (optional)
• 4 large egg whites (optional, for a frothier texture)
• Additional grated nutmeg for garnish

How to Make this Eggnog Hot Or Cold Recipe

1. In a medium bowl, whip the egg yolks and sugar together until the mixture is thick and light in color.

2. In a medium saucepan, combine milk and heavy cream with freshly grated nutmeg. Heat over medium until hot but not quite boiling.

3. In a slow stream, whisk the hot milk mixture into the egg yolks, taking care to not cook the eggs. The key here is to maintain the yolks’ custardy integrity, even as they achieve a creamy epiphany when thickened milk is mixed with them.

4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not allow it to boil.

5. Take away from the heat and mix in the vanilla extract. If you are using it, add the rum, whiskey, or brandy, adjusting it to your taste.

6. Pass the mixture through a fine-mesh sieve into a bowl or pitcher, ensuring that any bits of cooked egg are left behind. You want a smooth, creamy mixture at the end. Once it is all strained, let it cool to room temperature.

7. If you wish to serve it cold, cover it and refrigerate until it is chilled to your liking, which should take at least 1 hour.

8. To achieve more froth, if using egg whites, beat them until soft peaks form. Then, gently fold the beaten egg whites into the chilled eggnog just before serving.

9. Serve in mugs or glasses. When serving the hot version, gently reheat the eggnog before serving to achieve a comfortable drinking temperature, but don’t make it so hot that it boils.

10. Top each serving with a dusting of extra freshly grated nutmeg for a touch of holiday spirit. Savor your eggnog any way you like it—warm or cold.

Eggnog Hot Or Cold Recipe Equipment Needed

1. Medium bowl
2. Whisk
3. Medium saucepan
4. Fine-mesh sieve
5. Spoon (for stirring and testing thickness)
6. Pitcher or large bowl (for straining)
7. Measuring cups and spoons
8. Mixer or beater (if using egg whites)
9. Mug or glass (for serving)

FAQ

• Can I make this eggnog alcohol-free?Correct, all that needs to be done is leave out the rum, whiskey, or brandy part for a non-alcoholic version.
• Can I use a dairy-free alternative for milk and cream?Certainly, it is possible to replace the ingredients with almond milk and coconut cream for a dairy-free option. But be warned that it may inevitably affect the flavor and texture of the end result.
• Is it safe to use raw eggs in eggnog?If you are apprehensive about using uncooked eggs, choose pasteurized eggs to reduce the risk of salmonella.
• How do I make the eggnog frothier?If desired, beat the egg whites until they hold soft peaks, then fold them into the mixture gently for a lighter texture.
• Can I make this eggnog in advance?Certainly, it can be made 2 days ahead and kept in the fridge. Just whisk well before serving.
• How do I serve eggnog warm?To serve warm, locally obtain the eggnog gently heat on the stove over low heat, stirring frequently, until it (the eggnog, not the stove) reaches the desired temperature.

Eggnog Hot Or Cold Recipe Substitutions and Variations

For the sweetener: Change to 1/4 cup honey or 1/3 cup maple syrup for a different option.
For the milk: Use 2 cups of almond milk or oat milk for a version that does not include any dairy.
To make the heavy cream dairy-free, use coconut or cashew cream.
To achieve the flavor of freshly grated nutmeg: Substitute 1/2 teaspoon of ground cinnamon for a different spice profile.
To make almond extract to use in cooking or baking: 1. Gather your ingredients: raw almonds, vodka, and water. 2. Measure out 1 cup (240 ml) of vodka and pour it into a glass jar. 3. Measure 1 cup (143 g) of raw almonds. Chop the almonds coarsely and add them to the jar with the vodka. 4. Seal the jar tightly with a lid. 5. Shake the jar once a day for the next 2 weeks. You can taste the extract at any point after the first week, and you might be surprised at how good it is.

Pro Tips

1. Temper the Eggs Carefully When combining the hot milk mixture with the egg yolks, make sure to pour the milk in a slow, steady stream while constantly whisking. This will prevent the yolks from cooking too quickly and curdling, ensuring a smooth, creamy texture.

2. Monitor Heat Closely When thickening the eggnog, keep the heat medium to low and constantly stir. Avoid letting the mixture reach a boil, as this could cause it to split or become grainy. The goal is to achieve a texture that coats the back of a spoon.

3. Customize Spices and Flavorings While nutmeg and vanilla are traditional, feel free to experiment with additional spices like cinnamon or even a pinch of clove for a unique twist. Also, adjust the amount and type of alcohol according to your preference for sweetness and strength.

4. Ensure a Velvety Finish After cooking, pass the mixture through a fine-mesh sieve. This step is crucial for catching any accidental bits of cooked egg, resulting in an ultra-smooth final product.

5. Control Frothiness If froth is desirable, gently fold in the beaten egg whites just before serving. This will add a light, airy texture. However, for a richer, denser drink, you can skip this step and enjoy the traditional custard-like consistency.