Eggnog is a traditional American Christmas drink, popular at Christmas time. Eggnog is very simple to make: it’s a type of custard flavored with spices like cinnamon, vanilla, and nutmeg, to which alcohol is added once it’s ready, such as brandy, bourbon, or rum, depending on personal preference. This cocktail can be kept for several weeks.
Alcohol-free eggnog is also delicious, and anyone can drink it with relish.
Traditional eggnog
Eggnog is an American drink traditionally prepared for Christmas and enjoyed throughout the festive season. There should be no season for good things, and it’s never too late to make yourself a tasty homemade eggnog. It’s a drink that’s considered invigorating and very popular.
Eggnog seduces with its creamy texture and rich, comforting flavors. Made with eggs, milk, cream and winter spices such as cinnamon and nutmeg, it’s a smooth, creamy drink.
Whether served cold or hot, and with the option to add a touch of alcohol for adults, it makes for a beloved drink during the holiday season. Its nostalgic taste and comforting nature make it a favorite for moments of sharing and celebration.
Eggnog is very easy to prepare, and makes a tasty, creamy, frothy drink when egg whites are added.
Eggnog traditionally contains rum and bourbon, which means it can be stored for a long time in the refrigerator. 
Détails on ingredients:
Table of Contents
Eggs, Only egg yolks are used to make eggnog. Depending on taste, egg whites beaten until stiff are added to the cream to make it frothy and airy. This optional but common step allows air to be incorporated into the eggnog, making it lighter and giving it a frothy texture.
Milk, whole milk, you can use only milk or replace one part as given in the recipe with cream.
Cream, Full cream to replace part of the milk. If you don’t want to use it, replace it with milk.
Spices, such as vanilla, cinnamon, nutmeg, and “4 spices”, among others , are up to individual tastes and the flavor you want to create in your eggnog. These spices add characteristic Christmas flavors and make for a warm, comforting drink.
Sugar, Brown sugar, but you can choose granulated sugar. Brown sugar adds a subtle caramel flavor. You can sweeten more or less to taste.
Alcohol, Traditionally, bourbon, rum or brandy are added to eggnog for Christmas cheer, but they’re not mandatory. It helps keep the drink fresh for longer.
Ingredients:
NB: Find the printable recipe card at the end of the article.
- 4 eggs
- 50 g (1.8 oz) brown sugar
- 300 ml (10.6 oz ) whole milk
- 200 ml ( 7 oz ) full-fat cream (milk can be substituted)
- 1 vanilla pod or 1 teaspoon vanilla extract
- 2 pinches cinnamon to taste
- 1 pinch “4-spices” or nutmeg
- 1 tablespoon of sugar if you choose to add the stiffly beaten egg whites.
- Rum and bourbon 50 ml each (1.8 oz) (optional) traditional recipe contains rum and bourbon
Preparation steps :
1. In a bowl, whisk the egg yolks with the sugar until the mixture whitens and thickens slightly.
2. In a saucepan, heat the milk and cream over medium heat with the vanilla bean, split and scraped, and the spices, until the mixture is hot but not boiling. Remove from heat.
3. Pour a ladleful of hot milk over the egg yolks while continuing to whisk to avoid cooking the eggs.
4. Return the mixture to the saucepan and heat over low heat, stirring constantly with a spatula, until slightly thickened. The cream must not be allowed to boil, let alone boil to a rolling boil.
5. To obtain a smooth cream without exceeding the temperature. Remove the saucepan from the heat 2 or 3 times, stirring for a few seconds, then return to the heat. This lowers the temperature. The cream is ready when it coats the back of a spoon. Run your fingers over the rubber spatula, leaving a clearly visible line. See photo below.
If you have a thermometer, remove the cream from the heat at 83°C (181°F)
6. Remove from heat and press the vanilla pod to extract its flavor. You can strain the cream to remove any egg particles.
It is at this step that the rum and bourbon are added
7. Chill the eggnog in the refrigerator for a few hours or overnight to allow the flavors to develop. However, it is also very good warm or hot (which I like).
For the version with stiffly beaten egg whites
you have 2 choices:
You can add the stiffly beaten egg whites to the hot cream either once the cream is cold or just before serving.
Beat the egg whites with a mixer until stiff, adding a tablespoon of sugar as soon as they begin to form slight peaks.
Add them to the hot cream in 3 batches, or before serving once the eggnog has cooled.
The first option reduces the risk of consuming raw egg whites. The eggnog will become frothier and thicker.
Before serving, lightly whip the eggnog, serve in glasses with whipped cream on top and sprinkle with a little cinnamon.
Decorate to taste with a cinnamon stick and a star anise.
Recipe suggestions:
Homemade Eggnog Recipe (delicious Christmas drink)
Ingredients :
- 4 eggs
- 50 g (1.8 oz) brown sugar
- 300 ml (10.6 oz) whole milk
- 200 ml (7 oz) full-fat cream (milk can be substituted)
- 1 vanilla pod or 1 teaspoon vanilla extract
- 2 pinches cinnamon to taste
- 1 pinch "4-spices" or nutmeg
- 1 tablespoon sugar if you choose to add the stiffly beaten egg whites.
- Rum and bourbon 50 ml each (1.8 oz )(optional) traditional recipe contains rum and bourbon
Instructions :
- In a bowl, whisk the egg yolks with the sugar until the mixture whitens and thickens slightly.
- In a saucepan, heat the milk and cream over medium heat with the vanilla bean, split and scraped, and the spices, until the mixture is hot but not boiling. Remove from heat.
- Pour a ladleful of hot milk over the egg yolks while continuing to whisk to avoid cooking the eggs.
- Return the mixture to the saucepan and heat over low heat, stirring constantly with a spatula, until slightly thickened. The cream must not be allowed to boil, let alone boil to a rolling boil.
- To obtain a smooth cream without exceeding the temperature. Remove the saucepan from the heat 2 or 3 times, stirring for a few seconds, then return to the heat. This lowers the temperature. The cream is ready when it coats the back of a spoon. Run your fingers over the rubber spatula, leaving a clearly visible line. See photo below.
- If you have a thermometer, remove the cream from the heat at 83°C (181°F)
- Remove from heat and press the vanilla pod to extract its flavor. You can strain the cream to remove any egg particles.
- It is at this step that the rum and bourbon are added
- Chill the eggnog in the refrigerator for a few hours or overnight to allow the flavors to develop. However, it is also very good warm or hot (which I like).
For the version with stiffly beaten egg whites
- You have 2 choices:
- You can add the stiffly beaten egg whites to the hot cream either once the cream is cold or just before serving.
- Beat the egg whites with a mixer until stiff, adding a tablespoon of sugar as soon as they begin to form slight peaks.
- Add them to the hot cream in 3 batches, or before serving once the eggnog has cooled.
- The first option reduces the risk of consuming raw egg whites. The eggnog will become frothier and thicker.
- Before serving, lightly whip the eggnog, serve in glasses with whipped cream on top and sprinkle with a little cinnamon.
- Decorate to taste with a cinnamon stick and a star anise.
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