Recipes for Making Delicious Holiday Eggnog

A Brief History of Eggnog

Eggnog in its current yuletide-oriented form is an American creation dating back to colonial times. Typically, ingredients include sugar, milk, cream, whipped egg whites, whipped cream, and beaten egg yolks. Nutmeg is the compulsory spice, which is especially flavorful when freshly grated. Other spices can also be added like cinnamon, cloves, vanilla, and even molasses. Of course, a good dose of booze is part of the make-up but eggnog can also be made without alcohol. Some folks like it with just one type of dark alcohol but many recipes call for a combo of rum, brandy, whisky, and/or bourbon

You may have wondered what the ’nog part is all about. Some think nog comes from the word noggin, a Middle English word for a type of mug for serving alcohol. Nog can also mean “strong ale.” Others think the name comes from the Scottish name for a worm ale drink called nogg. Eggs, of course, are a big part of the recipe. Egg yolks and whipped egg whites were typically used in their raw form in early recipes. Today, most recipes call for cooking the yolks, as in a custard, and omitting the beaten egg whites altogether.

Eggs, of course, are a big part of the recipe. Egg yolks and whipped egg whites were originally used in their raw form. Today, most recipes call for cooking the yolks, as in a custard, and omitting the beaten egg whites altogether.

Here are two recipes. The first includes fully cooked egg yokes without the whites, and the second also includes fully cooked yokes but substitutes Aquafaba for the egg whites, which mimics better the taste experience of an old-time eggnog, without worrying about the raw eggs.

Eggnog recipe with egg whites

Ingredients

• 2 cups whole milk
• 3 whole cloves (optional)
• 1 tablespoon vanilla
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoons ground fresh nutmeg, plus more for garnishing individual glasses
• 1 pinch salt
• 6 large egg yolks
• 1/2 - 3/4 cups powdered sugar
• 1-1/4 cup golden rum
• 1/4 cup brandy (optional)
• 2 cups half-and-half
• 1 cup heavy cream
• 1 tablespoon sugar

Directions

In a large saucepan over medium-to-low heat, combine milk, cloves, 1 teaspoon of the vanilla, cinnamon, nutmeg, and salt. Heat slowly, then turn up heat between medium and medium-high, stirring constantly to avoid scorching, until it comes just to a boil. Turn off the heat.

In a large bowl, combine egg yolks and sugar. Whisk briskly until mixture is lightened in color and slightly thickened. Very slowly add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Over medium-high heat, whisk the mixture constantly for just a few minutes, until it is just slightly thickened. It will thicken more as it cools. Remove from heat. Strain if using the cloves, then let cool completely or refrigerate overnight.

Once cooled, stir the rum and brandy and half-and-half into the egg mixture.

In a large bowl, whip the heavy cream, adding in the tablespoon of sugar until medium-soft peaks form. Fold whipped cream into eggnog mixture. Pour into individual glasses and garnish with freshly grated nutmeg.

Eggnog Recipe 2

Ingredients

• 2 cups whole milk
• 3 whole cloves (optional)
• 1 teaspoon plus 2 tablespoons of pure vanilla extract, divided
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon ground fresh nutmeg, plus more for garnishing individual glasses
• 1 pinch salt
• 6 large egg yolks
• 1/2 cup plus 3/4 cup powdered sugar, divided
• 1/2 cup aquafaba liquid from a can of chickpeas
• 1/8 teaspoon cream of tartar or lemon juice
• 1 cup powdered sugar
• 1-1/4 cup Golden Rum
• 1/4 cup Brandy (optional)
• 2 cups half-and-half
• 1 cup heavy cream
• 1 tablespoon granulated sugar

Directions

In a large saucepan over medium-low heat, combine milk, cloves, 1 teaspoon of the vanilla, cinnamon, nutmeg, and salt. Heat slowly, then turn up heat between medium and medium-high, stirring constantly to avoid scorching, until it comes just to a boil. Turn off the heat.

In a large bowl, combine egg yolks and ½ cup of powdered sugar. Whisk briskly until mixture is lightened in color and slightly thickened. Very slowly add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Over medium-high heat, whisk the mixture constantly for just a few minutes, until it is just slightly thickened. It will thicken more as it cools. Remove from heat. Strain if using the cloves, then let cool completely or refrigerate overnight.

Whip up ½ cup of aquafaba with cream of tartar for 6 minutes until it’s very fluffy. Add a tablespoon of vanilla and whip again for another minute.

Sprinkle in ¾ cup powdered sugar and mix again for another minute or two until it’s incorporated and your meringue is stiff and shiny. Set aside.

Stir the rum and brandy and half-and-half into the cooled egg mixture.

In a large bowl, whip the heavy cream, adding in the tablespoon of granulated sugar until medium-soft peaks form. First fold the whipped aquafaba into the eggnog mixture. Then fold the whipped cream into the eggnog mixture. Pour into individual glasses and garnish with freshly grated nutmeg.

Happy Holidays!