Best Real Old Fashioned Eggnog Recipes

OLD-FASHIONED EGGNOG

Steps:

• In a heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 1 qt. milk. Cook and stir over low heat until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until cool. If mixture separates, process in a blender until smooth. Cover and refrigerate at least 3 hours., When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour eggnog into a chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream, sprinkle with additional nutmeg and serve with cinnamon sticks.

OLD-FASHIONED EGGNOG

Steps:

• In a medium bowl with an electric or handheld mixer, beat egg yolks until thickened. Gradually beat in sugar until mixture turns pale yellow. Add milk and 1/4 cup of the cream and whisk to fully combine.
• Gradually add rum, cognac, and bourbon to yolk mixture, beating until mixture has lost its granular texture and sugar is completely dissolved. Set aside.
• In a large bowl with an electric mixer, beat egg whites until stiff peaks form. Gently fold egg whites into the yolk mixture.
• In a large bowl with an electric mixer, whip the remaining 1 cup of cream until soft peaks have formed. Gently fold into egg white and yolk mixture, then chill thoroughly (at least 3 hours or overnight). Sprinkle eggnog with nutmeg just before serving.
• This recipe calls for raw eggs and should not be served to pregnant women, children, or anyone with a compromised immune system.

OLD-FASHIONED EGGNOG

Steps:

• Combine heavy cream, vanilla, cinnamon, nutmeg, and 2 cups milk in a medium saucepan. Bring to a simmer over medium heat until tiny bubbles begin to appear around the edge of the pot (do not let it boil), 2 to 3 minutes. Remove from heat and let steep 30 minutes.
• Meanwhile, beat egg yolks with an electric mixer on medium speed until combined. Gradually beat in sugar and salt. Increase speed to high and beat until thick and very pale in color, 2 to 3 minutes.
• Strain spiced cream mixture, discarding solids; return liquid to pot. Slowly beat 1 cup warm cream mixture into yolk mixture on low speed. Return to pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula, until mixture coats the back of the spatula, 9 to 10 minutes.
• Place the pot over a large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 minutes. Stir in rum, bourbon, or cognac and remaining 2 cups milk.
• Just before serving, beat egg whites with an electric mixer until soft peaks form, 1 to 2 minutes; fold into eggnog. Serve topped with grated nutmeg.

OLD-FASHIONED HOMEMADE EGGNOG RECIPE

Steps:

• Separate egg yolks and egg whites. Set egg whites aside.
• Beat the egg yolks and the sugar until smooth. Add the milk, cream and nutmeg and beat together until smooth and well combined.
• You can either serve your eggnog just like this and use your egg whites for something else (omelette perhaps?), OR you can beat your egg whites until they solidify and form stiff peaks, then fold them back into your eggnog mixture to make it extra light and fluffy.
• To serve, pour alcohol of choice over ice (if using), pour eggnog overtop and grate a little fresh nutmeg on top. Garnish with a cinnamon stick to make it look extra pretty.
• Enjoy responsibly! (Eggnog hangovers are not fun).

CLASSIC EGGNOG

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.

HOMEMADE EGGNOG

Steps:

• In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

EGGNOG FROM SCRATCH

Steps:

• Beat yolks in a large mixing bowl. Gradually add sugar. Beat until mixture thickens. Stir in milk and rum. Pour into a large punch bowl and chill for 3-4 hours.
• Fold in whip cream before serving. Garnish with freshly ground nutmeg.

EARLY AMERICAN EGGNOG

Steps:

• Pour the brandy, sherry, rum, and whiskey into a bowl.
• Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.
• Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.
• To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.

OLD-FASHIONED HOMEMADE EGGNOG

Steps:

• Beat the egg yolks with the sugar until pale yellow.
• Add the bourbon (or whiskey) and the brandy and blend well.
• Chill in the fridge for several hours.
• Beat the egg whites until soft peaks form and set aside.
• In a separate bowl, whip the heavy cream until slightly thickened.
• Fold the cream into the chilled yolk mixture.
• Fold in the egg whites and chill again.
• Serve with a sprinkling of grated nutmeg.
• Makes 20 servings.

OLD FASHIONED EGGNOG

Steps:

• Combine milk and 1/4 cup sugar in medium saucepan. Heat over medium heat stirring to dissolve sugar until a rim of fine bubbles appears around the edge of pan.
• Beat egg yolks until thick and lemon colored.
• Add a small amount of hot milk and egg yolks; return all to saucepan.
• Cook over medium heat for 5 minutes stirring constantly.
• Pour into a bowl.
• Add ice cream by spoonfuls, stirring until melted.
• Add extracts.
• Cover and chill about 2 hours.
• Refrigerate the unbeaten egg whites in a separate covered container.
• Just before serving or filling punch bowl, let egg whites sit at room temperature for about 15 minutes in a large bowl.
• Beat the egg whites until foamy, add salt and continue beating until soft peaks form.
• Add 1/4 cup sugar, 1 Tablespoon at a time, beating constantly until sugar dissolves and the whites form peaks again.
• Pour the refrigerated (custard type mixture) into the egg whites using a large wire whisk.
• Pour eggnog into a chilled punch bowl.
• Ladle into mugs and sprinkle with nutmeg.
• **If desired you may substitute 1 cup of brandy or rum for the extracts but reduce the milk by 2/3 cups.
• Enjoy!