Best Classic Eggnog Recipes

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MARTHA'S CLASSIC EGGNOG



Martha's Classic Eggnog image

A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 8

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup Cognac, preferably Remy Martin Grand Cru
Freshly grated nutmeg, for sprinkling

Steps:

  • Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
  • Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

CLASSIC HOLIDAY EGGNOG



Classic Holiday Eggnog image

Tired of the boring and blah tasting store-bought eggnog? Wish you had eggnog throughout the year? Here is a simple recipe for you that my family has used for years!

Provided by Melissa Kaye

Categories     Drinks Recipes     Eggnog Recipes

Time 1h5m

Yield 8

Number Of Ingredients 5

1 quart milk
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten well
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Whisk together the milk, sweetened condensed milk, eggs, vanilla extract, and salt in a large pitcher until well blended. Cover and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 32.5 g, Cholesterol 72.9 mg, Fat 7.9 g, Protein 9.5 g, SaturatedFat 4.6 g, Sodium 149.2 mg, Sugar 32.5 g

CLASSIC EGGNOG



Classic Eggnog image

A rich and creamy drink, this classic eggnog gets a boozy kick from bourbon and rum.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 8

2 quarts whole milk
2 2/3 cups sugar
1 vanilla bean, split, seeds scraped
16 large egg yolks
2 cups cold heavy cream
1/2 cup bourbon
1/2 cup dark rum
Freshly grated nutmeg, for sprinkling

Steps:

  • Heat milk, sugar, and vanilla bean and seeds in a medium saucepan over medium-high heat, whisking until sugar has dissolved. Whisk yolks in a large bowl. Pour hot milk mixture into yolks in a slow, steady stream, whisking.
  • Return milk-yolk mixture to pan, and cook over medium-low heat, whisking often, until thick enough to coat the back of a spoon, about 20 minutes (do not let simmer). Pour through a fine sieve into a bowl; discard bean. Whisk in cream, bourbon, and rum. Let cool completely. Cover with plastic wrap, and refrigerate until cold, about 1 hour (up to 1 day). Serve sprinkled with nutmeg.

CLASSIC EGGNOG



Classic Eggnog image

Aaron Goldfarb, a liquor writer who was raised Jewish, was not introduced to the joys of eggnog until he married a woman who loved Christmas. Making a batch of homemade eggnog became his self-designated duty at their annual Christmas party in Park Slope, Brooklyn. For the spirits, Mr. Goldfarb prefers Maker's Mark or another bourbon with a heavy wheat content, which lends sweetness. He also cautions against using spiced rum, as he feels the spirits involved already possess enough intrinsic baking-spice qualities. Mr. Goldfarb loves a slightly aged nog; see Tip for his advice.

Provided by Robert Simonson

Categories     cocktails

Yield 8 to 10 servings

Number Of Ingredients 8

8 large eggs
4 cups whole milk
2 cups heavy cream
2/3 cup granulated sugar
4 ounces bourbon
4 ounces dark rum
4 ounces Cognac or apple brandy
Whole nutmeg, for garnish

Steps:

  • Separate the egg yolks from the whites. In a stand mixer, beat the whites on high speed until transformed into a meringue-like consistency with soft peaks.
  • In a large bowl, whisk the egg yolks with the milk, cream, sugar, bourbon, rum and Cognac or brandy until a smooth texture is achieved. Gently fold in the beaten egg whites until combined.
  • Transfer eggnog into a large serving bowl. Chill overnight in the refrigerator before serving.
  • To serve, ladle a few ounces into a mug or glass and grate fresh nutmeg over the surface. For ideal flavor, mix will keep in the refrigerator up to two weeks, but can last longer.

CLASSIC EGGNOG



Classic eggnog image

Get into the festive spirit with eggnog, a classic Christmas drink made with brandy, cream, eggs and vanilla. Serve with plenty of ice in tumbler glasses

Provided by Miriam Nice

Categories     Drink

Time 10m

Number Of Ingredients 7

1 vanilla pod, split and seeds scraped out
4 eggs, separated
100ml sugar syrup
100ml double cream
500ml whole milk
100-150ml brandy
ice

Steps:

  • Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream, milk and brandy, and beat again until just combined. Strain into a punch bowl.
  • Clean the beaters, then beat the egg whites in a clean bowl to soft peaks. Fold a third of the whipped egg whites into the milk and cream mixture in the punch bowl, then add the remaining whipped egg whites. Gently fold these in until the eggnog is fluffy and smooth. Chill until ready to serve. Will keep, covered in the fridge, for up to a day. Just before serving, add plenty of ice, then stir gently and ladle into tumblers.

Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Protein 6 grams protein, Sodium 0.18 milligram of sodium

MARTHA'S CLASSIC EGGNOG



Martha's Classic Eggnog image

I was watching the Martha Stewart Show the other day and they asked her what her favorite holiday drink was and she said, "Eggnog". So, I wanted to include her decadent recipe for those who may want to indulge in an over the top Eggnog. This is a strong but full flavored Eggnog and one that you most certainly can celebrate the...

Provided by Kimberly Biegacki

Categories     Punches

Number Of Ingredients 8

6 large eggs, separated
3/4 c superfine sugar
2 c whole milk
3 c heavy cream, plus more for garnish
1/2 c bourbon, preferably maker's mark
1/4 c dark rum, preferably mount gay
1/4 c cognac, preferably remi martin grand cru
freshly grated nutmeg, for sprinkling

Steps:

  • 1. Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. --- I did not have a superfine sugar so we put it in the Vita-mix and it worked out great. Whisk in milk and cream.
  • 2. Mix in 3 choices of alcohol of bourbon, rum, and Cognac. (Cover, and refrigerate for up to 1 day.) --- If not refrigerating overnight, just put some ice in the nog for 10 minutes or so to get nice and cold and strain out the ice immediately.
  • 3. Just before serving, beat egg whites until stiff peaks form. Fold whites into the eggnog mixture. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg. --- We did this 1/2 and 1/2 along with topping of the fresh nutmeg.
  • 4. Cook's Note The egg yolks and whites in this recipe are not cooked. This dish should not be prepared for pregnant women, the elderly, or anyone whose health is compromised.

CLASSIC EGGNOG



Classic Eggnog image

Once you taste homemade eggnog, you'll never go back to the stuff in the carton. This is our go-to version for the holiday season. It's festive and decadent, laced with nutmeg and vanilla. We lightened it up by folding in whipped cream and made the booze optional so that it's good for young and old alike.

Provided by Food Network Kitchen

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 large eggs plus 1 egg yolk
1/2 cup sugar
2 1/2 cups milk
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg, plus more for topping
1/2 cup cold rum or brandy (optional)
Cinnamon sticks, for serving

Steps:

  • Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
  • Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
  • Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

MARTHA'S CLASSIC EGGNOG



Martha's Classic Eggnog image

Published in Dec. 2008 in Martha Stewart Living magazine. To avoid salmonella poisoning use pasteurized eggs.

Provided by Queen Dana

Categories     Beverages

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup Bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup cognac, preferably Remy Martin Grand Cru
freshly grated nutmeg, for sprinkling

Steps:

  • Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
  • Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

Nutrition Facts : Calories 352.8, Fat 25.8, SaturatedFat 15.2, Cholesterol 191.3, Sodium 74, Carbohydrate 16.2, Sugar 14.9, Protein 5.7

CLASSIC COOKED EGGNOG



Classic Cooked Eggnog image

Make and share this Classic Cooked Eggnog recipe from Food.com.

Provided by DarkLove

Categories     Beverages

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 5

6 eggs
1/4 cup sugar
1/4 teaspoon salt (optional)
1 quart milk, divided
1 teaspoon vanilla

Steps:

  • In large saucepan, beat together eggs, sugar and salt, if desired.
  • Stir in 2 cups of the milk.
  • Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.
  • Remove from heat.
  • Stir in remaining 2 cups milk and vanilla.
  • Cover and refrigerate until thoroughly chilled, several hours or overnight.
  • Just before serving, pour into bowl or pitcher.
  • Garnish or add stir-ins, if desired.
  • Serve immediately.
  • *Forfaster preparation heat milk until very warm before stirring milk into eggs and sugar.
  • MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended.
  • Set aside.
  • In l-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes.
  • Stir into egg mixture.
  • Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F, about 5 to 6 minutes.
  • Stir in remaining 2 cups milk and vanilla.
  • Continue as above.

Nutrition Facts : Calories 105.9, Fat 5.5, SaturatedFat 2.6, Cholesterol 117.1, Sodium 74.9, Carbohydrate 8.2, Sugar 4.4, Protein 5.8

CLASSIC EGGNOG CREAM PUFFS



Classic Eggnog Cream Puffs image

I found this recipe online one year & tried it for a small X-mas party. It didnt turn out so good cuase I place it on the counter next to the window. Wasnt good. I learned my lesson.

Provided by Vanessa "Nikita" Milare @Kitkat777

Categories     Cakes

Number Of Ingredients 13

CREAM PUFFS:
1 cup(s) water
1/2 cup(s) butter
1 cup(s) all purpose flour
4 - eggs
- powdered sugar
EGGNONG CREAM:
1 package(s) vanilla instant pudding & pie filling mix
1 cup(s) milk
1 teaspoon(s) freshly grated nutmeg
1 teaspoon(s) rum extract
1/4 teaspoon(s) ginger, ground
2 cup(s) heavy whipping cream

Steps:

  • First pre-heat the oven to 400F. Then in a 2 1/2 quart saucepan. Heat the water & butter to a rolling boil. The stir in the flour. Make sure to stir vigorously over low heat for about 1 min or until the mixture forms a ball. Then remove from the heat. Then beat in the eggs all at once. Continue beating until mixture is smooth.
  • Next drop dough by scant about 1/4 cupfuls 3 inches apart onto a ungreased cookie sheet. Then bake for about 35 to 40 mins or until puffy & golden brown. Keep cool away from a draft.
  • Next in a large bowl beat all the eggnog cream ingredients except the cream with an electric mixer on low speed 1 to 2 mins or until smooth.
  • Then cut off the tops of the cooled puffs. Pull out any soft dough & fill the puffs with eggnong cream. Then replace the tops. Sprinkle with the powdered sugar & serve immediately. Store covered in the refrigerator.

CLASSIC EGGNOG



CLASSIC EGGNOG image

Number Of Ingredients 8

1 quart milk
6 eggs
dash salt
1/2 cup of sugar
1/4 teaspoon of ground nutmeg
1 tsp vanilla
1 cup heavy cream, whipped
ground nutmeg

Steps:

  • Heat milk in a large saucepan(do not boil). Beat eggs and salt in a large bowl - gradually add sugar - mix well. Gradually stir about a 1/4 of hot milk into egg mixture - add to remaining hot milk, stirring constantly until mixture thickens and reaches 160 degrees. Set saucepan in larger pan of ice. Stir in 1/4 tsp nutmeg and tsp vanilla. Let cool for ten minutes then cover and refrigerate for up to 48 hours. When ready to serve, fold in whipped cream. Sprinkle with nutmeg

CLASSIC HOLIDAY EGGNOG RECIPE - (4.3/5)



Classic Holiday Eggnog Recipe - (4.3/5) image

Provided by davidv

Number Of Ingredients 9

6 eggs
1/4 cup sugar
1/4 teaspoon salt
4 cups whole milk, divided
2/3 cup whiskey (optional)
1 teaspoon vanilla
Whipped cream (optional garnish)
Fresh nutmeg (optional garnish)
Cinnamon stick (optional garnish)

Steps:

  • Beat the eggs, sugar, and salt together in a large stockpot until the eggs are pale yellow. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches 160°F. Remove the pot from the heat. Stir in the remaining 2 cups of milk, whiskey, and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Divide the eggnog among glasses or mugs. Top with a dollop of whipped cream, a light sprinkle of fresh nutmeg, and a cinnamon stick, if desired.

MARTHA'S CLASSIC EGGNOG



Martha's Classic Eggnog image

A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.

Provided by @MakeItYours

Number Of Ingredients 8

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup Cognac, preferably Remy Martin Grand Cru
Freshly grated nutmeg, for sprinkling

Steps:

  • Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
  • Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

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