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Eggnog is easy to make at home, and worlds better than the store-bought stuff
Most of us have a family recipe or two (or maybe a whole file of them) that we break out during the holiday season. For some people it’s cookies, for others it’s that perfect side dish that rounds out a holiday dinner. For me, it’s making eggnog from scratch.
Making eggnog at home is easier than it sounds. It also allows you to control the ingredients, which means you can personalize the flavor, adjusting sweetness, spiciness, and of course, alcohol levels all to your taste. You’ll also avoid preservatives and artificial flavors. Homemade eggnog is so far away from most store-bought versions that they’re barely the same drink.
I use a simple recipe that’s been in my family for a few generations (but I make no claims to its provenance). We’ve modified it over the years depending on which ingredients are on hand and taste preferences.
One tip I heard from my mom was to always use the freshest eggs possible, meaning the least amount of time from hen to recipe. She always said the yolks in farm eggs were “yolkier.” I have found using eggs from the farmers market yields a better nog, but was it because of yolkier yolks?
Not exactly, says Lisa Steele, a fifth-generation chicken keeper, host of the American Public Television series Welcome to My Farm, and author of The Fresh Eggs Daily Cookbook. “The fresher the egg, the less chance that any bacteria has gotten into it or bacteria inside it has had time to multiply,” Steele explains.
Eggnog also tastes better with fresh eggs (in this cook’s opinion), so if you can buy your eggs from a local farmer or farmers market, try to do so. Another option is to ask at your grocery store what days the eggs are delivered, and buy them that day. That said, the world won’t end if your eggs didn’t just fall out of a chicken.
“Adding alcohol is really important because it does extend the life of the nog,” Steele says. “Hopefully it will help kill some of the bacteria and then you can let it sit for a couple of days. And I think the flavors definitely develop as it sits. Like anything else, if you put it in the fridge for a couple of days, it’s just going to taste better than when it’s first made.” It’s important to note that alcohol’s ability to kill any bacteria is debatable, so if you have major concerns, you may want to try a recipe that calls for cooking the yolks.
One of the best things about eggnog is that while the base flavors are pretty classic, modifications are really easy to make. Steele suggests adding vanilla beans, or vanilla bean paste (which has a thicker consistency than extract), or sprinkling a little cardamom instead of nutmeg. I’ve also added good vanilla extract or a splash of maple syrup. Cinnamon or maple cinnamon sugar sprinkled on top of each serving are nice options as well.
It’s also fun to play around with the flavor by switching or adding different types of alcohol, such as swapping rum for a splash or sherry or brandy. I’ve also skipped the bourbon entirely and made a batch of eggnog with a dark rum, which gives it a sweeter flavor.
If you want to try your hand at making your own eggnog, here’s the basic recipe my family uses. It yields about five or six good-sized cups of nog, and it won’t last long. Be sure to have plenty of candy canes on hand for garnish!
Easy Eggnog Recipe
Serves 5-6
Ingredients:
6 eggs
¾ cup sugar, divided
1 pint heavy cream
1 pint whole milk (2 percent is okay too, but the recipe needs some fat to work)
1 ounce dark rum
1 pint bourbon
Grated nutmeg (for garnish)
Instructions:
Step 1: Separate the yolks and whites of the eggs into separate bowls, and beat each (I use a hand mixer) until the yolks are ribbony. Add ½ cup sugar to the yolks while you’re beating them. Then, add the remaining ¼ cup of sugar to the whites after beating them until they’re stiff and airy. Then mix the whites into the yolks, pouring slowly, and stir in the milk and cream. Finally add the bourbon and shot of rum, and stir until blended. The eggnog is best if chilled for an hour.
Tanya Edwards is a freelance writer based in coastal New England. Her work has appeared in the Boston Globe, Refinery29, CNN, Better Homes & Gardens, Food Network and more.
