The Best Classic Eggnog Recipe (Easy Homemade Cooked Christmas Eggnog) (2024)

FAQs

Should I cook my eggnog? ›

If you purchase eggnog from your local grocery store, the eggnog has been prepared with pasteurized eggs. You do not need to cook it.

So after the initial taste test with both batches freshly made, the cooked one tasted better, no doubt; it was richer, creamier, more custardy, and packed a lot more flavour than the raw one.

The difference between the two varieties is that “old fashioned” eggnog is creamier and more strongly spiced than “classic,” Darigold spokesperson Erin Byrne said. “Classic” eggnog has 6% butterfat and is spiced with nutmeg, whereas “old fashioned” eggnog has 7% butterfat and is spiced with nutmeg, cinnamon and ginger.

The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness.

Making your own eggnog will spare you the additives found in store-bought varieties but a traditional recipe will be similar in calories and fat. You can lighten things up using low fat dairy products and going light on the sugar.

The warm eggnog with rum was so yummy, it tasted like a liquid dessert. The warm temperature of the drink mellowed its unique taste a bit (eggnog could be an acquired taste if you're not used to it), and immediately warms up your body. The rum definitely helped. It was perfect to enjoy and sip on a cold November night.

The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.

A fresh batch of eggnog can mature for months, or even years. And some say that's a good thing.

Second, traditional home-made nog is a raw egg drink. Made fresh, it comes out simultaneously rich but light, thick but foamy. Commercial eggnogs have none of the foaminess of a freshly shaken drink, and on top of that, must be pasteurized, essentially turning it into a cooked crème anglaise-like custard.

But if you want to opt for an eggnog that does all the boozy work for you, Pennsylvania Dutch is your best bet. Each bottle contains rum, brandy, and blended whiskey. And our experts could definitely taste all three of them.

Is rum or bourbon better for eggnog? ›

Bourbon: Eggnog With a Kick

If you're looking for a spiked drink that packs a punch, bourbon's the way to go.

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices.

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

Homemade eggnog typically lasts 2-3 days if stored in 40º F or less under the proper conditions. Store-bought eggnog lasts 5-7 days after opening if it has been refrigerated.

Along the way, people's preferences and tastes changed. That's why you'll find people today usually enjoying their eggnogs in an ice-filled mug rather than the steamy version. But you can still warm it up to enjoy it like they did in the days of old. The serving temperature can change its flavor, too.

Undercooked eggnog will be thin and watery; overcooked custard will curdle. The difference is a matter of only a few degrees. For perfectly smooth eggnog: Pour through a sieve before chilling.

We like to serve it with a some whipped cream and an extra little dash of cinnamon and nutmeg on top.

The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.