How to Make Eggnog: The Most Festive Drink Of All
Discover > Texas Recipes > How to Make Eggnog: The Most Festive Drink Of All
Eggnog, also referred to as milk punch or holiday sludge when alcohol is added, is a rich, chilled, seasonal winter drink made from milk, cream, sugar (how long does sugar last?), and eggs. Seasonings like vanilla, cinnamon, nutmeg (how long does nutmeg last?), and cloves (how long do cloves last?) are often added to coincide with the Christmas season.
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How to Make Eggnog
An eggnog base is essentially the same as any vanilla custard, only much thinner, using seasonal spices. Start with milk in a heavy-bottomed pot or saucepan then add whole, toasted spices to the milk.
To toast the spices (I use cinnamon sticks (how long do cinnamon sticks last?) and cloves), place them into a cold pan over high heat. Be attentive during this process. Once the aroma of the spices fills the air they’re ready to use.
Scrape the seeds (how long do seeds last?) out of a vanilla pod, and add them and the pod to the milk with the spices. Place the pot over medium heat and let the milk come up between 160 and 170 Fahrenheit. The milk should just be steaming, not simmering or boiling.
In a mixing bowl beat the sugar and egg yolks until a paste forms. Take the spices and vanilla pod out of the hot milk, pour it into the egg mixture, and whisk immediately. Strain that liquid using a fine-mesh strainer back into the pot and place it back over very low heat and simmer until it thickens.
At the end, add the double cream to the hot milk to help drop the temperature. Place it in the fridge to finish cooling.
In a separate mixing bowl, add the egg whites, and 1-2 teaspoons of cream of tartar (how long does cream of tartar last?), and beat on high with an electric mixer until peaks form. Add that to the eggnog and fold with a rubber spatula.
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Making Milk Punch
The biggest question you may be asking is what is the best liquor to spike eggnog with. I’m not sure if there’s a right answer but, to me, it’s any kind of brown liquor like whiskey (scotch, bourbon, or rye), rum, or brandy (cognac if you’re feeling fancy). Add a shot of the liquor you’re using and pour over the eggnog.
Serving Eggnog
The easiest part of the process and coming second in fun (after drinking), is serving it up. Grab a highball glass, liquor, a microplane, and a whole nutmeg seed. If all is right there should be a nice little layer of foam on the top of the eggnog after you pour that will hold the freshly grated nutmeg like a charm and also give off some nostalgic aromas.
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Eggnog
Ingredients
- 2 Cinnamon Sticks
- 3-4 Whole Cloves
- 3 cups Milk
- 1 Vanilla Pod, Seeds Scraped Out
- 7 Egg Yolks
- 1 cup Sugar
- 1 cup Double Cream
- Brown Liquor
- A Dash of Whole Nutmeg, Grated
Instructions
- Place a cold pan over high heat, add the cinnamon and cloves, then toast until aromatic and set aside.
- Pour the milk into a heavy bottom pot, add the toasted spices, the seeds from a vanilla pod, and the scraped-out pod.
- Place the pot over medium heat and bring the milk up just to where it's steaming.
- Meanwhile, add the egg yolks to a bowl with the sugar and whisk until smooth.
- Remove the spices from the milk then pour it into the egg yolk mixture and immediately start whisking.
- Strain the milk mixture back into the pot (make sure it's cleaned if there is any burnt residue), then place it over low heat to thicken slightly.
- Remove the pot from the heat, whisk in the cream, transfer to a sterile bowk or pitcher, then place in the fridge to fully cool. Reserve the egg whites in the fridge as well.
- Once the eggnog is cooled, add the egg whites to a large mixing bowl and beat on high with a couple teaspoons of cream of tartar until peaks form.
- Fold the beaten egg whites into the eggnog and pour over brown liquor.
- Garnish with some freshly grated nutmeg and serve cold.
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