How is eggnog made

Or cholesterol. Or fat. News U. Politics Joe Biden Congress Extremism. Special Projects Highline. HuffPost Personal Video Horoscopes. Follow Us. Terms Privacy Policy. All rights reserved. Everything in moderation! Cooking time no cooking required. Serves Serves Dietary Vegetarian. By Emily Angle. Share Share this with.

Print recipe. Recipe tips. Recipe Tips Tip: You can also use pasteurised egg whites that are available to buy in a carton if you are worried about egg safety. Related Recipes. Classic champagne cocktail By Andy Pearson. Here's how to make perfect eggnog every time. It's historically known as milk punch admittedly, not the best name. Eggnog is a mixture of beaten egg yolks, cream, and, often, whiskey or rum to make it boozy.

It's served chilled. Well not exactly. You definitely don't eat the eggs raw! You temper them. Tempering eggs means you slowly add hot liquid to them to raise their temperature to avoid the risk of scrambling them.

For this recipe, you warm up a mixture of milk, vanilla extract, cinnamon, and nutmeg and then slowly add that mixture to whisked egg yolks until it's completely combined. If you whisk in the yolks right into the saucepan, you'll likely end up with some egg curds. Once you temper the egg yolk-milk mixture, you return it to the stove and cook over medium heat until the mixture is thick enough to coat the back of a spoon.

Whiskey or rum. Both taste delicious, so it really doesn't matter which you use. Rum tends to taste a little sweeter, so we typically reach for bourbon. Absolutely not! Eggnog is delicious when served sans alcohol. If you want boozy eggnog , stir in whiskey or rum. No need for the fancy top-shelf stuff here, a good mid-range liquor do the trick. Avoid the really cheap stuff, though.