Eggnog For Those Who Don’t Like Eggnog

Until approximately ten minutes ago, I did not like eggnog. 

I do not recall ever liking eggnog.   Each year, for as I can remember, a guest or host of a Christmas party, has served or brought eggnog.  And each year, I try eggnog, hoping I’ll finally enjoy it.  I observe everyone else enjoying this holiday beverage and feel left out.  I accept an annual glass of eggnog, wondering if this will be the year I acquire the taste for eggnog or whether or not I simply tasted an unappealing version the year before. And the year before.   

When my editor asked me to write a story about eggnog, I was filled with a mixture of dread and curiosity.  Before I wrote off the entire beverage for eternity, I decided to accept this assignment and embark on a quest to create homemade eggnog. 

The versions I have previously tried were always boxed mixes.  Alcohol rarely graced my family’s table, so eggnog was always consumed straight from the box, from the glass to the gullet.  When I discovered that commercially prepared eggnog was typically combined with alcohol, I tried that as well, to no avail.  There was something about the thick viscosity or the overwhelming nutmeg flavor that I’ve simply never liked. 

My homemade eggnog is vastly different than its pre-made counterpart.  Perfect for those who are brave enough to consume raw eggs, for those who like to improvise, and those who don’t like eggnog. 

I built my eggnog base from this recipe posted by Paul Clark on Serious Eats, December 23, 2009.  Next, I divided my eggnog base in half and made this Lemon-Buttermilk variation posted by J. Kenji  Lopez-Alt on Serious Eats on December 8, 2011.

The beautiful thing about homemade eggnog is that you can adjust the ingredients to your liking.  If you desire thicker eggnog, add more cream.  If you want a lighter version, use a higher proportion of milk or buttermilk.  Adjust the alcohol content to your liking.  You can flavor the egg yolk mixture with anything from chocolate to coffee to fruit.   

If you are hesitant about consuming or serving raw eggs, try to find pasteurized eggs or search  for cooked versions or recipes utilizing powdered milk.  I decided to use organic, farm-raised, cage free eggs, said a little prayer, and hoped for the best with no ill effects.

I do not own an electric or stand mixer so I beat the eggs by hand which was sufficient, though a mixer will create stiffer peaks. 

The full recipe makes a large batch so feel free to cut the recipe in half or even thirds.  Leftover eggnog can be incorporated into French toast, cake, and cookies. 

8 eggs, separated, being careful not to include any yolks into the whites

2/3 cup of sugar, divided in half (I used fine, raw cane sugar).  Add more or less to taste.

3 cups of whole milk

1 pint of heavy cream

8 ounces of brandy

8 ounces of rum (we used spiced rum)

Ground nutmeg, freshly grated or pre-ground

1.  Separate your egg white and yolks.

2.  Beat your egg whites until they becomes thickened, fluffy, and starts forming peaks.

3.  Add 1/3 cup of sugar to the egg whites and beat until it forms stiff peaks (although soft peaks will be sufficient).

4.  Transfer the beaten egg whites and sugar to a different bowl.

5.  Add the egg yolks and 1/3 cup of sugar to the empty bowl that used to contain the egg whites.  Beat until the egg yolks are paler in color and forms ribbons.

Add the milk, cream, liquor, and generous dash of nutmeg to the egg yolks and combine.

Gently fold the fluffy egg whites into the egg yolks.

Garnish with a sprinkle of nutmeg. 

Reference the Classic Eggnog recipe above, following the first five steps. 

Combine the egg yolk mixture with 1.5 cups of milk, 2 cups of heavy cream, 2 cups of alcohol, and zest from one lemon.

Fold the fluffy egg whites into the yolk mixture. 

Serve and garnish each glass with lemon zest.