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Servings: 6
Calories: 387kcal
Author: Maureen Abood
The richness of this homemade eggnog recipe is lightened with a big puff of whipped meringue and whipped cream. You can go non-alcoholic, but the rum really does cut the richness. Adapted from Chef Mary Sue Milliken in Saveur.
In a heatproof bowl set over a saucepan with just an inch or so of simmering water, stir the rum, sugar, and egg yolks. Cook, stirring constantly, until the sugar is dissolved and the mixture is very thick, 2–3 minutes. Chill for at least two hours, or set the bowl in an ice bath to cool it quickly.
Whip cream in a bowl until soft peaks form.
In a clean bowl, whip the egg whites until soft peaks form, adding a tablespoon of sugar while whipping.
Fold whipped cream and cold egg yolk mixture into the whipped whites; stir in the milk. Serve the eggnog from a punch bowl, the top of the eggnog dusted with nutment and/or cinnamon. Sprinkle more spice atop each individual glass of eggnog.
Notes
Storage: Eggnog can be kept in an airtight container in the refrigerator for up to a week. Give it a stir or a good shake before serving to make sure the ingredients haven’t separated, and served with some extra spices sprinkled on top.Making it ahead: While you can make the eggnog ahead of time, you can also make just the egg yolk mixture in advance and chill. When you’re ready to serve, it’s ready for you to whip up the whipped cream, the egg whites, and assemble.