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Old-Fashioned Eggnog

Old-Fashioned Eggnog #recipe on @browneyedbaker ::  www.browneyedbaker.com

Eggnog was never a big part of holiday celebrations in my family; I actually can’t remember my mom ever having it in the house. My biggest eggnog memory from my childhood was watching Clark Griswold plunge his reindeer mug into a vat of eggnog in the movie National Lampoon’s Christmas Vacation. About 10 years ago, I decided that I needed to find out what all of the eggnog hubbub was all about, so I looked online for some recipes and made one. I was surprised by how deliciously creamy it was, and how it packed quite a punch! While I’ve made a lot of recipes that use eggnog since then, I haven’t revisited the homemade eggnog until now. It’s so easy and a festive addition to any holiday party.

Old-Fashioned Eggnog #recipe on @browneyedbaker ::  www.browneyedbaker.com

The base of this homemade eggnog is actually started in much the same way as an ice cream custard, with the exception that whole eggs are used here, while only egg yolks are typically used for ice cream. The egg, sugar and cream mixture is cooked over low heat until thickened, then once allowed to cool a bit, the rum, whisky and vanilla are added. Finally, additional whipped cream is beat to soft peaks and folded into the eggnog mixture to lighten it up. Add a sprinkle of nutmeg, and it’s ready!

Be forewarned – this eggnog is definitely strong! If you prefer your eggnog less boozy, I would cut back on the alcohol amounts listed below. Whether you’re throwing a holiday party or just want a little something extra-special for the holidays, this eggnog is a fantastic choice.

Old-Fashioned Eggnog #recipe on @browneyedbaker ::  www.browneyedbaker.com

Cheers!

One year ago: Pistachio Brittle
Two years ago: Lofthouse Style Frosted Sugar Cookies
Four years ago: Chocolate Walnut Fudge

Old-Fashioned Eggnog

Yield: 6 (8-ounce) servings

Prep Time: 15 minutes

Total Time: 15 minutes

A recipe for old-fashioned eggnog - thick, creamy, and substantially spiked.

Ingredients:

3½ cups heavy cream, divided
6 eggs
1½ cups granulated sugar
Pinch of kosher salt
¼ cup Myers dark rum
½ cup Crown Royal whiskey
1 teaspoon vanilla extract
1 teaspoon freshly grated nutmeg, plus more for garnish

Directions:

1. In a large saucepan, heat 2½ cups of the cream over medium-low heat until it begins to simmer around the edges of the pan (do not let it boil).

2. While the cream is heating, whisk together the eggs, sugar and salt in a large bowl. Ladle out 1 cup of the warm cream mixture and slowly pour it into the egg mixture, whisking constantly. Scrape all of the egg mixture into the saucepan. Continue to cook, stirring constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.

3. Strain the mixture through a fine-mesh sieve into a clean bowl and allow to cool for 15 minutes, stirring occasionally. Whisk in the rum, whiskey, vanilla extract and 1 teaspoon of the freshly grated nutmeg.

4. Whip the remaining 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the eggnog mixture, making sure the whipped cream is completely incorporated. Serve immediately, topping each serving with a sprinkle of fresh nutmeg. The eggnog can be refrigerated for up to 3 days. Be sure to gently whisk before serving.

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36 Responses to “Old-Fashioned Eggnog”

  1. Averie @ Averie Cooks on December 5, 2013 at 12:50 am

    The whole point eggnog is to be strong, right :) Takes your mind off all the money you spent on presents. LOL So no apologies necessary that it’s strong! And I was thinking before I even read what you said about ice cream, that it’s like a creme anglaise base of sorts, except with whole eggs. Pinned – it sounds wonderful!

    Reply

  2. Andre on December 5, 2013 at 3:16 am

    Nomm!!! Eggnog for Christmas! It sounds amazing even though I haven’t had a chance to try traditional eggnog before. It would be great if you can come up with a non-alcoholic version :)

    Reply

    • Nora Edmiston-Harlos on December 5th, 2013 at 11:24 am

      You can make this recipe, just omit the alcohol.

      Reply

  3. Ellen on December 5, 2013 at 3:20 am

    Ha! I can’t think of eggnog without thinking of National Lampoon either! Well, and also my family buys some every year, although only recently did I discover the deliciousness of the adult kind;)

    Reply

  4. Becca @ Crumbs on December 5, 2013 at 3:27 am

    I have never tried eggnog, it’s not really a “thing” here in the UK. Might have to whip up this recipe one evening though!!

    Reply

  5. Ilona on December 5, 2013 at 4:34 am

    Hi there! Can I replace Myers dark rum and Crown Royal whiskey any other dark rum and whiskey? I’m not from US and I’m afraid I will not be able to buy them here :(

    Reply

    • Michelle on December 5th, 2013 at 3:58 pm

      Yes, you could definitely use another type of dark rum or whiskey. Enjoy!

      Reply

  6. Dani Meyer on December 5, 2013 at 6:15 am

    Oh Michelle you read my mind! This looks awesome!
    Shared and pinned!
    Dani

    Reply

  7. Jennifer @ Peanut Butter and Peppers on December 5, 2013 at 6:31 am

    Love the edition of the whisky! Nice recipe!

    Reply

  8. Becki's Whole Life on December 5, 2013 at 7:10 am

    I love having some homemade eggnog at Christmas. I like it strong because then I know I will just sip it and not drink it in large quantities:-). My MIL makes it with egg whites that you beat until fluffy and then incorporate into the creamy part which is yummy. I love all of the variations.

    Reply

  9. Mills on December 5, 2013 at 7:18 am

    Egg nog is a great tradition at the holidays. The recipe looks yummy. Winter is a great time for hot chocolate, too, my fave.

    Reply

  10. Lori on December 5, 2013 at 7:24 am

    I usually buy a small carton once a year….I think I might give your homemade version a try. You never steer me wrong. By the way your homemade cranberry relish got rave reviews again this year. My husband asked me, where did you get that recipe? I replied, Brown Eyed Baker of course!

    Reply

  11. Jen on December 5, 2013 at 7:26 am

    I’m not a fan of eggnog, but we do buy it to drink while we decorate the tree.

    Reply

  12. Codi on December 5, 2013 at 7:30 am

    I can’t wait to try this – for some reason I’ve always thought homemade eggnog had raw eggs in it and that’s really creepy to me. I guess a simple Google check would have told me differently, but now that I’ve been enlightened I’m going to give this a whirl!

    Reply

  13. Jamie @ Dishing Out Health on December 5, 2013 at 9:23 am

    I LOVE that you referenced Christmas Vacation haha that is probably my fondest memory of egg-nog as well. This sounds so delish!

    Reply

  14. Jessica on December 5, 2013 at 9:31 am

    Your photography for this recipe is just beautiful. Very festive!

    Reply

  15. Cate @ Chez CateyLou on December 5, 2013 at 10:23 am

    I love the pictures of this eggnog! It looks so pretty and festive with the twinkling lights in the background. Gorgeous!

    Reply

  16. Quyen on December 5, 2013 at 11:55 am

    It is Eggnog season again! For me, eggnog is not eggnog without the whiskey! I just got back from Ireland and brought back some Irish Whiskey – can’t wait to try this! To reduce the calories, I’ll make this with milk, it won’t be the same, but it will leave room for other holiday treats!
    http://liveitinerantly.com

    Reply

  17. Laura on December 5, 2013 at 12:17 pm

    Our family makes eggnog every year, and yes we use raw eggs! My mom used to say that all the booze killed anything that could make you sick…..all I know is we never get sick from drinking it.

    Reply

  18. Jamie@Milk 'n' Cookies on December 5, 2013 at 12:42 pm

    I’ve always wanted to try making my own eggnog. A strong eggnog seems like just the thing this time of year. Thanks for this indulgent, decadent recipe. I’m guessing I shouldn’t drink a huge glass of this in the morning before work, right : )

    Reply

  19. Ashley @ Wishes and Dishes on December 5, 2013 at 12:58 pm

    We are both in an eggnog state of mind today (my post today, too!) Love it!

    Reply

  20. hsimpsongrossman on December 5, 2013 at 1:39 pm

    Hi Michelle.
    First time here – what a great blog!
    If I were to make this eggnog mostly for the sake of using it in baked goods, do you think I can omit the whipped cream at the end?
    Thank you and happy holidays,
    Hannah

    Reply

    • Michelle on December 5th, 2013 at 5:22 pm

      You could, but it helps to cut down on how strong the rum and whiskey are. If you don’t mind the strong flavor, then you may not need to.

      Reply

      • hsimpsongrossman on December 7th, 2013 at 1:41 pm

        Thanks for your quick response – I will think about it..

        Reply

  21. Melissa leggett on December 5, 2013 at 4:01 pm

    I love egg nog! I’ve never made it though. Thanks for the recipe. I’m trying it!

    Reply

  22. Trisha W. on December 5, 2013 at 4:13 pm

    We had a punchbowl full of eggnog every year- but we never cooked it: just milk, eggs, vanilla, cinnamon and sugar in the blender- with globs of homemade whipped cream! This sounds like a “safer” version. Although I’ve thought of using the pasteurized raw eggs, since I am pregnant and LOVE eggnog! Thank you for the recipe :)

    Reply

  23. Laura @ Lauras Baking Talent on December 5, 2013 at 8:47 pm

    I’ve never made egg nog, but may give it a try this year.

    Reply

  24. Terri/LoveandConfections on December 7, 2013 at 1:20 am

    I love eggnog so much. It’s not the holidays until the eggnog is in stores!

    Reply

  25. Katrina @ In Katrina's Kitchen on December 8, 2013 at 10:27 am

    Eggnog is a favorite for sure but I’ve never made it at home- yum! Pretty pics too, Michelle!

    Reply

  26. Tracy | Pale Yellow on December 8, 2013 at 4:42 pm

    I’ve been pinning eggnog recipes looking for the perfect, boozy one; this recipe looks like a winner! I’m excited to try it out! Love the photos with the lights in the background!

    Reply

  27. Stephanie on December 10, 2013 at 5:31 pm

    This may seem obvious, but if I want to make the eggnog ahead of time and store it in the fridge, should I still include the whipped cream or should I wait until right before I want to serve it?

    Also, what are your thoughts on adding something like baileys? Would it curdle when combined with the whiskey or rum?

    Reply

    • Michelle on December 11th, 2013 at 1:06 pm

      Hi Stephanie, I would hold off on the whipped cream until just before you serve it. I have no idea about the Baileys, I haven’t tried it.

      Reply

  28. Julia on December 13, 2013 at 6:37 pm

    Just made it… Deeeelicious!

    Reply

  29. LMcWhite on December 26, 2013 at 9:04 pm

    This is absolutely the best and 1st eggnog I’ve ever made, lol. I’ve always been afraid of eggnog because of the EGGS! But this recipe put me at ease with the simmering step. The recipe is simple and easy to follow. Adding the whipped cream at the end gave it the “Oh yes!” factor.

    Reply

  30. Eden on January 6, 2014 at 12:29 am

    Is there a substitution you could use for the whiskey?

    Reply

    • Michelle on January 6th, 2014 at 4:34 pm

      Hi Eden, You could use really anything else you like!

      Reply

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