The Best Eggnog Ever
When it comes to eggnog, there are two kinds of people: those who hate it and those who LOVE it. For those who LOVE it, this Best Eggnog Ever Recipe is for you.
As Ina Garten says, "Store bought is fine." But when it comes to eggnog, you don't want fine. You want the best. You want it homemade, smooth, creamy, and maybe just a little bit boozy with a ton of great flavor. That's why in addition to regular spiced rum, we added some aged rum.
Of course, you can make this version without the spirits and it still tastes great.
Now you can whisk together the egg yolks and the sugar vigorously and watch it go from bright to pale yellow. We used our Spring Whisk for this job, as it works wonderfully in emulsifying sauces and incorporating ingredients together.
You'll want to slowly add in your hot milk mixture in a trickle to temper the eggs. Don't add too much at a time, though, or you may end up with the best eggnog scramble ever.
Also, don't forget your rum! You can, of course, sub out for whisky or brandy in the recipe. Really, when it comes to eggnog, people bring a lot of personal feelings to the subject, so don't let anyone tell you not to do something you want to.
Except pouring the hot milk in all at once. Don't do that.
Once everything is mixed, refrigerate for at least 24 hours. This lets all the flavors really set it. When you're ready to serve, whip up those egg whites you have saved until they're nice and fluffy. Fold it into the eggnog and voila!
A creamy and velvety smooth eggnog, ready to drink. Top with fresh grated nutmeg to really bring it home.
Though this drink typically serves during the holidays, we are firm believers in eggnog any time of the year. It's so simple to make.
THE BEST EGGNOG EVER RECIPE
INGREDIENTS
- 3 Cups Whole Milk
- 1 Cup Heavy whipping cream
- 2 Tsp Bourbon Vanilla extract
- 4 Cinnamon stick, broken
- 1 Tsp Nutmeg
- 6 Eggs separated
- 2/3 Cup Sugar
- 1/4 Cup Aged Rum
- 3/4 Cup Spiced Rum
INSTRUCTIONS
- In a sauce pan, bring the first 5 ingredients to a boil over medium heat. Once it starts to bubble, remove it from the stove top and let it steep.
- While your milk mixture is steeping, separate the egg yolks from the egg whites. Keep the egg whites in an airtight container in the refrigerator until you are ready to serve the eggnog.
- Whisk egg yolks and sugar together vigorously, until mixture turns a pale yellow color and you see thick ribbons when the whisk is lifted.
- Strain the milk mixture through a conical strainer. Slowly whisk the milk a little bit at a time into the yolk mixture until fully combined. Add rums and stir well. Keep refrigerated for at least 24 hours until ready to serve.
- Before serving, whip the egg whites until peaks form. Gently fold the egg whites into the eggnog until fully combined. Serve with fresh nutmeg garnish.