Eggnog is an easy and delicious seasonal holiday beverage. We tested three recipes including an easy “cheater” recipe with a simple hack.
4 Egg yolks
1/3 Cup Sugar, Plus 1 Tablespoon*
2 Cups Whole Milk
1 cup Heavy Cream
3 Ounces Rye Whiskey
1 Teaspoon Freshly Grated Nutmeg
4 Egg Whites
Beat egg yolks until light in color. Add 1/3 cup sugar and beat until sugar is fully incorporated and set aside.
In small sauce pan bring milk, cream and nutmeg to gentle boil. Stir often. Remove from heat and temper hot milk and cream into the egg mixture. Return to sauce pan and heat until 160 degrees is reached. Do not boil. Remove from heat and add rye whiskey. Ice bath to cool.
Separately beat egg whites to soft peak add reserved tablespoon of sugar and beat until stiff peaks.
Whisk egg whites into chilled liquid.
Serve ice cold.
4 pasteurized eggs
7 oz. Condensed Milk
5 canned Peaches (2 small cans strained)
½ tsp Vanilla Extract
1 Cup Good Rum
1 Cinnamon Stick
Puree eggs in a blender until frothy.
Add condensed milk, canned peaches and vanilla extract then blend for 30 seconds.
Add rum and mix. 10 seconds is plenty.
Pour into serving container and toss in a cinnamon stick. Let chill for 24 hours.
Serve ice cold and garnish with a scratch of whole nutmeg or cinnamon powder.
2 Cups softened Quality Vanilla ice cream
1 Can Un-sweetened Coconut Milk
2 Ounces Condensed Milk
1 cup Whole Milk
4 Ounces Good Rum
Nutmeg and Cinnamon for Garnish
Add all ingredients into blender and blend until smooth.
Serve ice cold.
Garnish with cinnamon or nutmeg.
Enjoy! Let us know your favorite in the comments!