Traditional Holiday Eggnog
Ingredients
- 12 eggs, preferably fresh
- 1/2 tsp salt
- 2 quarts milk
- 1 cup brandy or whiskey
- 2 tbsp vanilla extract
- 1 cup sugar
- 3 tsp ground nutmeg
- 2 cups heavy cream or whipping cream
Step-by-Step Instructions
- Prepare at least 4 hours before serving. In heavy 4 quart pan beat eggs, sugar, and salt with a wire whisk. Gradually stir in 1 quart of milk and cook over low heat for about 25 minutes or until it has reached 170°F (pasteurizing temperature). Do not boil, or the mixture will curdle. Stir constantly until mixture thickens and begins to coat the back of a spoon.
- Pour the custard into a large bowl. Stir in liquor, vanilla extract, 1 teaspoon ground nutmeg and the remaining milk. Cover and refrigerate for 3 hours.
- After 3 hours, beat heavy cream in a stand mixer on medium speed until soft peaks form. Gently fold the beaten cream into the custard. Refrigerate again for at least an hour before serving.
Common Problems and Solutions
Q: Why did my eggnog curdle?
A: The mixture curdled because it got too hot. Keep the heat on low and stir constantly. Use a thermometer and remove from heat as soon as it reaches 170°F—don't let it boil.
Q: Can I make this non-alcoholic?
A: Yes! Simply omit the brandy or whiskey, or replace it with 1 cup of milk plus 1 teaspoon of rum extract for flavor without the alcohol.
Q: How long will homemade eggnog keep?
A: Store covered in the refrigerator for up to 3 days. The alcohol acts as a preservative, so versions with liquor last slightly longer than alcohol-free versions.
Tips and Techniques
Use a candy or instant-read thermometer to monitor the temperature—this is the key to smooth, safe eggnog. If you don’t have a thermometer, cook until the mixture coats the back of a spoon and you can draw a line through it with your finger. For richer flavor, let the finished eggnog age in the refrigerator for 24 hours before serving.
Ingredient Substitutions
- brandy or whiskey: bourbon, rum, or dark rum
- heavy cream: half-and-half
- ground nutmeg: freshly grated nutmeg
Equipment Needed
- heavy-bottomed 4-quart pot
- wire whisk
- candy thermometer or instant-read thermometer
- stand mixer or hand mixer
- large mixing bowl
Historical Context
Eggnog has been a holiday tradition in the American South since colonial times, when dairy, eggs, and spirits were more readily available to wealthier families. The name likely comes from ’noggin,’ a small wooden cup used to serve the drink. While not exclusively Cajun or Creole, homemade eggnog became a Louisiana Christmas staple, often spiked with local rum or bourbon.
