Eggnog
The holiday spirit kicks in the moment you start making it. Eggnog, the beloved Christmas and New Year's drink, has earned its worldwide popularity for good reason: it perfectly balances a silky, creamy flavor, a knockout spiced aroma, a slightly thick, soft texture, and an easy method.
Cooking method
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Step 1:
How do you make eggnog? To make a boozy holiday eggnog, gather the ingredients. Use large, good-quality eggs. If yours are small, use 3 whole eggs, or 3 yolks and 2 whites. Measure the spices and sugar to your own taste. If cinnamon is a favorite, you can add it both as a stick and as ground cinnamon. For a non-alcoholic version, simply leave out the bourbon.
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Step 2:
Pour the milk into a saucepan and add the cloves, cinnamon stick, nutmeg, vanilla, and salt.
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Step 3:
Set the saucepan over low heat and warm the milk until it steams heavily, but don't let it boil. Stir often so it doesn't scorch on the bottom.
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Step 4:
Take the milk off the heat and let it steep at room temperature.
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Step 5:
Separate the whites from the yolks. Put the whites in the refrigerator. Add the sugar to the yolks and beat until pale and creamy with a whisk or mixer.
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Step 6:
Strain the still-warm spiced milk through a fine sieve.
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Step 7:
Whisking constantly, pour the flavored milk into the beaten yolks in a thin stream. A little milky foam may form on top—that's fine, it will settle as the drink cools and rests.
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Step 8:
Pour the mixture back into the saucepan and set it over medium heat. Warm it, stirring constantly, for 10–15 minutes at 160°F (70°C). It's best to track the temperature with a kitchen thermometer.
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Step 9:
If you don't have a thermometer, dip a metal spoon into the drink for a few seconds and lift it out. The custard should coat the spoon, leaving a thin pale film.
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Step 10:
Pour the cream into the saucepan and stir, then take it off the heat. Wait until the eggnog cools, then stir in the bourbon.
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Step 11:
Refrigerate the drink to infuse for 3–4 hours, or preferably overnight. For a long rest, cover the pan with plastic wrap so the aroma doesn't fade.
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Step 12:
Just before serving, whip the cold egg whites into a stiff, glossy foam.
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Step 13:
Stirring constantly, fold them into the infused drink.
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Step 14:
Stir the eggnog thoroughly until everything is fully combined. If you don't drink raw eggs, you can simply skip this step. I warmed mine up a little to serve it warm—that's how I like it best.
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Step 15:
Pour the finished eggnog into glasses, dust with grated nutmeg, and serve. Enjoy!
- The cream for this recipe can be any fat level, but remember that the higher the fat content of the products you use, the higher the calorie count.
- The eggs for this drink must be as fresh as possible, especially if you plan to add raw whipped whites.
- Always wash the eggs before using them—even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carnation - 323 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Whiskey - 220 kcal/100g
- Salt - 0 kcal/100g
- Vanillin - 288 kcal/100g
- Nutmeg - 556 kcal/100g
- Cinnamon stick - 261 kcal/100g
