The Eggnog Recipe I Can’t Stop Thinking About

My husband is chomping at the bit for me to make this eggnog recipe again. My dad said it was the best eggnog he’d ever had. Even the lactose-free version I tested with coconut and oat milk disappeared faster than a snowflake in Miami.

Quick Overview

It’s safe to say that, while it takes a little legwork (well, arm-work, really), this eggnog slaps.

What is eggnog, anyway?

Eggnog dates back to at least the mid-1700s, with a drink the British called egg-flips. It got the nickname eggnog (‘nog’ meaning a strong ale) from drinkers in the U.S. in roughly the 1770s. A recipe printed in the 1800s – famously, though likely inaccurately,attributed to George Washington – calls for raw eggs (split and whipped with sugar), a metric fudge-ton of booze, dairy, nutmeg, and aging in a cool place for several days. And that’s loosely how most eggnog recipes still look today.

Why this eggnog recipe?

My eggnog recipe is unique in that I make a Swiss meringue and temper my yolks, meaning you can reduce the risk (however remote) of salmonella surviving all that alcohol. But it’s not all about safety – the texture and drinking experience resulting from the custard and meringue are distinctly more luxurious. Plus, this recipe features a little added warming spices and vanilla, and has swaps for the lactose intolerant! In fact, I actually prefer it with coconut milk, but I happen to be biased toward coconut everything.

This makes a rich, creamy drink that’s as booze-forward as the more traditional recipes, but with a little modern twist.

Eggnog season only lasts so long, so make it while you can!

The Best Eggnog I’ve Ever Made

Active time: 35 minutes

Resting time: 1 hour

Servings: 4-6

Ingredients:

• Custard base:

  • 2 cups whole milk (or unflavored, unsweetened oat milk)

  • 1 cinnamon stick, broken in half

  • 3-4 whole cloves

  • 2 tsp vanilla extract or paste, split

  • pinch of salt

  • 4 egg yolks

  • ⅓ cup granulated sugar

  • 2 cups unsweetened coconut milk (get the good stuff if you can) or heavy cream

  • 6 oz dark rum (optional: use 4 oz for a less booze-forward taste)

  • 2 oz cognac

• Swiss meringue:

  • 4 egg whites

  • ¼ cup superfine sugar (granulated sugar will also work if need be, or you can put granulated sugar in a food processor for a few seconds to make your own superfine sugar, if you’re feeling bold)

• Garnish:

  • freshly grated nutmeg

Method:

1. In a sauce pan, heat together milk, 1 tsp vanilla, and spices (cinnamon and cloves) over medium low, being carefully not to let it boil.

2. Meanwhile, whisk together egg yolks and ⅓ cup sugar until pale and more voluminous.

3. Use milk to temper the yolks, slowly streaming it in while whisking constantly so as not to cook the eggs.

4. Pour whole mixture back into the sauce pan and heat over medium about 3 minutes, until slightly thickened (you can use a candy thermometer to make sure the mixture hits 165° F, if you’re interested in maximum food safety).

5. Strain custard mixture into a large punch bowl (to remove whole spices) and add your choice of cream or coconut milk, liquors, and the other tsp of vanilla. Stir and set aside.

6. Make your Swiss meringue:

   2. whisk together egg whites and sugar

   3. heat egg white and sugar mixture over the double boiler, stirring constantly until mixture becomes opaque and sugar is fully dissolved (again, looking to reach 165° F for maximum food safety), about 8-10 minutes

   4. remove from the heat and whisk vigorously until tripled in size, white and fluffy, and soft peaks form (this is much easier in a stand mixer with a whisk attachment, if you have the option, but doable with a hand mixer or by hand with a little elbow grease)

7. Fold Swiss meringue into custard mixture and refrigerate at least an hour.

8. Ladle into cups, garnish with freshly grated nutmeg, and enjoy!

Note: For a non-alcoholic version of this eggnog, omit the booze and add an extra cup of milk and an additional tsp of vanilla at the step where the alcohol would otherwise be added.

via Amazon

Proctor Silex Easy Mix 5-Speed Electric Hand Mixer with Bowl Rest, Compact and Lightweight, 100 Watts of Peak Power, White

$17 at Amazon

via Target

KitchenAid Classic 4.5qt Stand Mixer – White: 10 Speeds, Metal, Dishwasher-Safe, Includes Beater & Dough Hook. Usually $297.99.

$250 at Target

via Microplane

Premium Classic Series Zester by Microplane in Baby Blue. Available in 23 colors.

$18 at Microplane

via H-Mart

Aroy-D Can Coconut Milk, 14 fl. oz. (414.5 ml), 1 can. Imported from Thailand.

$3 at H-Mart

And that’s the eggnog recipe I’m obsessed with right now.

Need a visual to make sense of all this? Peep the video version of this recipe below.

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