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How To Make Egg Nog

Written by Kate MacLean

Photography by Photographed By Kate MacLean

Eggnog is a product that if you think too deeply about what goes into it, you may not be able to stomach it; like hot dogs, or mayonnaise. But, like most foods (especially hot dogs and mayonnaise) it is made infinitely more delicious and becomes much less suspicious when you make it at home. It is very, painfully simple to make and is a quick, elegant drink to offer your guests at a holiday party.

Note: Because holidays are hard enough, you want to avoid salmonella poisoning with eggnog. The risk of consuming raw eggs is real. You want to make sure you are getting fresh, free-range, organic, and if possible local eggs. Eggs are healthier for you when raised by hens that are healthier. Those that live good, kind, clean lives outdoors are the ones you want to eating from; not the ones living in cramped and caged warehouses. Bacteria does not survive well in alcohol. So, you can keep alcoholic eggnog in the fridge for several days (it tastes best on the third day). Alcohol-free nog should be consumed day of.

To Make Jolly, Sugary Cheer:
6 organic, free-range local eggs
2 cups whole, organic milk
1 cup organic heavy cream
1 cup organic sugar
1/2 cup – 1 cup Bourbon (optional, but highly recommended)
Ground nutmeg for sprinkling atop

1. Separate out the eggs; setting the whites aside for the finishing touches.

2. Whisk together egg yolks and the sugar.

3. Add in the milk and heavy cream.

4. If making egg nog and the much more delicious adult version, separate your two ‘nogs now and add bourbon to taste to yours.

5. Just before serving, whip up the egg whites to soft peaks and gently fold in through the two ‘nogs.

6. Sprinkle nutmeg on individual servings and try not to make yourself sick from drinking too much. Spiked or no, it’s a heavy ask on your body, but it sure is tasty. Enjoy!

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