Creamy Eggnog Recipe (2024)

FAQs

What makes eggnog so thick? ›

Egg yolks: Egg yolks thicken the mixture, creating a decadent texture. Sugar: Of course, you'll need white sugar for this dessert-like beverage.

Basically eggnog, while fatty, isn't quite creamy enough to hold peaks on its own. That means you'll need about 1/2 cup eggnog for every cup of heavy cream. Even that will change slightly depending on the consistency of your nog.

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

To make it thicker, use less milk. 1 cup of whole milk will make a smooth eggnog, but if you know that you like a thicker eggnog, stir in only ½ cup of milk. Once it chills and thickens a little in the fridge, add more milk to thin it out to your liking.

The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.

There's also lots of room to play. Drizzle a little chocolate sauce into the shaker with the eggnog for a chocolate eggnog. Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!

Depending on the amount of liquor you add, the eggnog base without the egg whites will also keep quite well for several days: Non-alcoholic eggnog: Consume within 1 day. Eggnog with 1/2 to 1 cup liquor: Refrigerate for several days.

For the brandy eggnog, Korbel VS was the brand of choice, and it produced a perfectly balanced drink. This eggnog had a nice sweetness in every sip, which paired admirably with the creamy egg base.

Use almond milk as a dairy alternative instead of heavy cream when making Keto Eggnog. Almond milk has low carbs which makes it ideal for those following a Ketogenic diet. Add almond or coconut extract for extra flavor. You can also add ground nutmeg, cinnamon or ginger for additional flavor options.

What is a substitute for heavy cream in eggnog? ›

Can you make eggnog with half and half as a substitute to heavy cream? Yes. In fact you can even use whole milk. I've even used 2% w/ a bit of unflavored gelatin to thicken it in a pinch.

Throw out the pumpkin spice lattes and pour yourself eggnog, the little black dress of drinks, perfect for adding to everything from breakfast coffees to spiked evening co*cktails. But one too many eggnogs can cause a less-than-jolly experience, especially in terms of digestive distress.

And the cult-favorite Traditional Holiday Eggnog Liqueur by Costco's Kirkland Signature brand has finally made its way back to stores — and, as expected, fans have been clearing the shelves. The rich, decadent concoction is made with a blend of whiskey, spiced rum, brandy, real cream and French vanilla.

Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.

"When choosing a rum, I personally find a spiced rum to be the best for the flavors incorporated in eggnogs," he said. "Chairman's Reserve Spiced Rum is best for its quality and flavor profile.”

If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. Store homemade eggnog in the fridge for up to one week.

Eggnog should be a hom*ogenous thin custard. If there are lumps, then something is badly wrong.

Because the eggnog thickens the longer you keep it stored in your refrigerator (and it's quite boozy), you can always dilute it by adding more milk just before serving.

It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name).