Made from a mixture of beaten egg yolks, cream, and, often
whiskey or rum, eggnog is the classic Christmas drink that has been around since likely as early as the 13th century. This signature drink sparks debates between die-hard lovers and dedicated haters every holiday season, and we get it—it’s a very specific taste and texture. But, here at Delish, we can’t get enough of it. Rich, creamy, and, well, egg-y, we’d go as far as to say no Christmas celebration is complete without a glass of this festive drink. If this winter cocktail is also a must at your holiday gatherings, follow our top tips to make perfect eggnog every year.
How to make the best eggnog:
Eggnog starts with whisking egg yolks with sugar until light and pale. Then, you slowly add a warmed up mixture of milk, vanilla extract, cinnamon, and nutmeg to your whisked egg yolks until it’s completely combined. Finally, the entire mixture is warmed on the stove until thickened sufficiently. Heavy cream is added after removing heat, and alcohol if you’re making it boozy.
Tip: If you whisk in the yolks right into the saucepan, you’ll likely end up with some egg curds, and we don’t want that. We’re not cooking the eggs, we’re tempering them—slowly adding hot liquid to raise their temperature to avoid the risk of scrambling.
What alcohol is best for eggnog?
If you want boozy eggnog, we recommend whiskey or rum. No need for the fancy top-shelf stuff here, a good mid-range liquor will do the trick. That being said, we also recommend avoiding the really cheap stuff, though. The sharp, harsh flavor will cut through all that luscious creaminess. Use your favorite bottle, or check out our list of the best whiskey brands and the best rum brands for inspo.
Serving eggnog:
While some eggnog is served warm or at room temperature, we suggest serving it up chilled. Refrigerate your eggnog until sufficiently chilled—or until you’re ready to serve—then top with whipped cream and a sprinkle of cinnamon.
How to store:
If you’re serving it that day, you can place it in a pitcher in an ice bucket to keep it chilled. When stored properly in an airtight container in the fridge, this eggnog can last up to 4 days in the fridge.
Made this holiday treat? Let us know how it came out in the comments below!
Made from a mixture of beaten egg yolks, cream, and, often
whiskey or rum, eggnog is the classic Christmas drink that has been around since likely as early as the 13th century. This signature drink sparks debates between die-hard lovers and dedicated haters every holiday season, and we get it—it’s a very specific taste and texture. But, here at Delish, we can’t get enough of it. Rich, creamy, and, well, egg-y, we’d go as far as to say no Christmas celebration is complete without a glass of this festive drink. If this winter cocktail is also a must at your holiday gatherings, follow our top tips to make perfect eggnog every year.
How to make the best eggnog:
Eggnog starts with whisking egg yolks with sugar until light and pale. Then, you slowly add a warmed up mixture of milk, vanilla extract, cinnamon, and nutmeg to your whisked egg yolks until it’s completely combined. Finally, the entire mixture is warmed on the stove until thickened sufficiently. Heavy cream is added after removing heat, and alcohol if you’re making it boozy.
Tip: If you whisk in the yolks right into the saucepan, you’ll likely end up with some egg curds, and we don’t want that. We’re not cooking the eggs, we’re tempering them—slowly adding hot liquid to raise their temperature to avoid the risk of scrambling.
What alcohol is best for eggnog?
If you want boozy eggnog, we recommend whiskey or rum. No need for the fancy top-shelf stuff here, a good mid-range liquor will do the trick. That being said, we also recommend avoiding the really cheap stuff, though. The sharp, harsh flavor will cut through all that luscious creaminess. Use your favorite bottle, or check out our list of the best whiskey brands and the best rum brands for inspo.
Serving eggnog:
While some eggnog is served warm or at room temperature, we suggest serving it up chilled. Refrigerate your eggnog until sufficiently chilled—or until you’re ready to serve—then top with whipped cream and a sprinkle of cinnamon.
How to store:
If you’re serving it that day, you can place it in a pitcher in an ice bucket to keep it chilled. When stored properly in an airtight container in the fridge, this eggnog can last up to 4 days in the fridge.
Made this holiday treat? Let us know how it came out in the comments below!
- Yields:
-
4 – 5
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 20 mins
- Cal/Serv:
- 617
Directions
-
- Step 1
In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil.
- Step 2Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
- Step 3Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160º.)
- Step 4Remove from heat and stir in heavy cream and, if using, bourbon. Refrigerate until chilled.
- Step 5When ready to serve, garnish with whipped cream and cinnamon.
- Step 1
PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON
