It’s eggnog season, which means your latest grocery haul might have included this wintry treat. But did you know that you can easily make fresh ‘nog at home — and that just 25 minutes of work can make your upcoming holiday party all the more special?
This season, we’re mixing up the eggnog recipe from the cookbook When Southern Women Cook, by America’s Test Kitchen’s Toni Tipton-Martin and Morgan Bolling. Their version, the authors explain, “is creamy (but not too heavy), just a touch sweet, and fortified with a definite note of spirit.” Sounds like a perfectly balanced beverage to us.
There’s a tiny bit of work involved, including turning on the stove, but never fear: The result is worth the effort. Cooking your nog provides a “velvety texture and avoids the safety concerns of serving uncooked eggs,” they point out. “Using some heavy cream in addition to the milk and whipping half of the cream before adding it to the eggnog makes for a richer sip.”
Tipton-Martin and Morgan Bolling usually opt for dark rum in their drinks, but say that you can choose brandy or bourbon instead. That said, if you want a booze-free bevvie, feel free to sip sans alcohol — it’s just as deliciously satisfying and holiday-appropriate.
Eggnog
Serves: 6 to 8
Total Time: 25 minutes, plus 1 hour chilling
Ingredients
- 12 ounces heavy cream, divided
- 6 large egg yolks
- 6 tablespoons sugar
- 24 ounces whole milk
- ¼ teaspoon table salt
- 4 ounces dark rum
- ¼ teaspoon ground nutmeg, plus extra for serving
Instructions
- Whisk 6 ounces cream, egg yolks, and sugar in medium bowl until thoroughly combined and pale yellow, about 30 seconds; set aside. Bring milk and salt to simmer in medium saucepan over medium-high heat, stirring occasionally.
- When milk mixture comes to simmer, remove from heat and, whisking constantly, slowly pour into yolk mixture to temper. Return milk-yolk mixture to saucepan. Place over medium-low heat and cook, whisking constantly, until mixture reaches 160 degrees, 1 to 2 minutes.
- Immediately pour eggnog into clean bowl. Stir in rum and nutmeg. Fill slightly larger bowl with ice and set eggnog bowl in ice bowl. Refrigerate until eggnog registers 40 degrees, 1 to 2 hours, stirring occasionally.
- Just before serving, using stand mixer fitted with whisk attachment, whip remaining 6 ounces cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Whisk whipped cream into chilled eggnog. Serve, garnished with extra nutmeg. (Eggnog can be covered and refrigerated for up to 24 hours.)
Courtesy of America’s Test Kitchen, All Rights Reserved. Photo: Steve Klise.
