5 Totally Different Eggnog Recipes
A staple of every holiday season is eggnog, but don’t just settle for store bought stuff. With a little extra effort, you can make some truly unique versions of eggnog. You probably didn’t even know that you could make something like these. Spice up the holiday with a little bit more than just rum with these totally different eggnog recipes.
But first, let’s make sure you can make your own eggnog with the classic recipe. Then, we’ll work with how to specialize it.
For the eggnog:
- 12 Large Egg yolks (reserve the whites)
- 2 Cups Granulated Sugar
- 1 Liter Bourbon
- 1 Quart Whole Milk
- 1 Cup Heavy Cream
- ¾ Cup Cognac or Brandy
- ½ Cup Myer’s Dark Rum
- Pinch Fine Salt
- 12 Reserved Egg Whites
- 1 ½ Cups Cold Heavy Cream
- Freshly Grated Nutmeg
For the eggnog:
- Place the reserved egg whites in a very clean and airtight container and freeze until the eggnog is ready to serve.
- Combine the yolks and sugar in a large bowl and whisk until well blended and creamy.
- Add the remaining ingredients and stir to combine.
- Transfer the mixture to a 1-gallon glass jar and tightly seal the lead. Place in the refrigerator for at least 1 week and up to 3 weeks.
- The night before serving, place the frozen egg whites in the refrigerator to thaw.
- When ready to serve, let the egg whites come to room temperature. Place the egg whites in the very clean bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form, about 2 to 3 minutes. Remove to a large punch bowl.
- Place the cream in the stand mixer bowl (no need to wash the bowl) and whisk on high speed until medium peaks form, about 1 to 2 minutes. Remove to the punch bowl.
- Stir the eggnog base with a rubber spatula to re-combine, then add it to the punch bowl. Gently whisk the eggnog together until just combined and no large pockets of whites or cream remain (do not overwhisk or you’ll deflate the eggnog). Serve in punch cups over ice, if desired, and garnished with grated nutmeg.
Spiced Chocolate Eggnog
Some people like sugar and spice and everything nice. Mix together a little heat with some sweets in this eggnog recipe inspired by Mexican flavors. This can be made just a day in advance and is a guaranteed treat for your guests!
- 2 Quarts Whole Milk
- ½ Teaspoon Coarse Salt
- 4 Cinnamon Sticks
- 5 Ounces Bittersweet Chocolate, melted
- 2 Cups Heavy Cream
- Whole Nutmeg, for garnish
- 1 ¾ Cups Sugar
- 1 Vanilla Bean, seeds scraped and pod reserved
- 12 Egg Yolks
- 3 Ounces Milk Chocolate, melted
- 1 ¼ Cups Brandy
- Cayenne Pepper, for sprinkling
- Heat 2 quarts milk, the sugar, vanilla seeds and pod, and cinnamon sticks in a large pot over medium-high heat, stirring until sugar dissolves and mixture is heated through. Remove from heat. Let stand for 30 minutes.
- Prepare an ice-water bath. Whisk yolks in a medium bowl until pale, about 2 minutes. Whisk 1 cup of milk mixture into yolks in a slow, steady stream. Whisk yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture registers 180 degrees on an instant-read thermometer, about 6 minutes. (Do not boil).
- Remove pot from heat, add melted bittersweet and milk chocolates and stir until incorporated. Discard vanilla pod and cinnamon sticks. Pour mixture into a large bowl set in ice-water bath. Let cool, stirring often.
- Whisk cream until soft peaks form. Pour cooled eggnog into a large serving bowl, add brandy (add more milk to eggnog if necessary to reach desired consistency.) Top with whipped cream. Grate nutmeg over top and sprinkle sparingly with cayenne.
If you’re looking to do a themed Christmas as suggested in last month’s blog, try this tropical version of an eggnog to fit into your caribbean party.
- 2 Cans (14 ounces each) Light Coconut Milk
- 6 Egg Yolks
- ½ Cup Sugar
- 2 Teaspoons Pure Vanilla Extract
- 8 Ounces Spiced Rum
- ⅓ Cup Toasted, Large Unsweetened Coconut Flakes, for garnish
- Bring coconut milk to a simmer in a medium pot over medium-high heat. Whisk together egg yolks, sugar and vanilla in a bowl until smooth and pale.
- Gradually whisk half the hot coconut milk into the egg mixture, then pour into pot with remaining coconut milk. Cook over medium-heat, stirring, until thick and mixture nearly coats the back of a wooden spoon, 2 to 3 minutes.
- Pour through a fine sieve into a bowl. Stir in rum and refrigerate at least 3 hours and up to overnight. Pour into a pitcher and serve over ice, garnished with coconut flakes.
Eggnog Creme Brulee
Eggnog doesn’t need to be just a drink. Here’s a little twist to create a cool holiday dessert!
- 8 Cups Water
- ⅔ Cup Best Eggnog (see recipe above)
- ¾ Cup Heavy Cream
- ½ Cup Whole Milk
- ⅛ Teaspoon Freshly Grated Nutmeg
- 5 Large Egg Yolks
- ⅓ Cup plus ¼ Cup Granulated Sugar
- Heat the oven to 300°F and arrange a rack in the middle. Bring the water to a simmer in a medium saucepan over high heat; keep at a simmer.
- Combine the eggnog, cream, milk, and nutmeg in a medium saucepan and bring to a simmer over medium heat. Meanwhile, whisk together the egg yolks and 1/3 cup of the granulated sugar in a medium bowl until pale yellow and thick, about 3 minutes.
- While whisking constantly, slowly pour the heated eggnog mixture into the yolks in a steady stream. Once combined, divide the mixture among 6 (4-ounce) ramekins and place in a 13-by-9-inch baking dish. Pour the hot water between the ramekins until it reaches two-thirds of the way up the sides (you may not need all of the water). Cover the baking dish with aluminum foil and poke a few holes in it with a skewer or knife to allow steam to escape.
- Bake until the centers of the custards are just set, about 30 to 35 minutes. Remove from the oven and transfer the custards to a wire rack to cool to room temperature, about 30 minutes. Cover the ramekins with plastic wrap and refrigerate until completely chilled, about 1 hour.
- When ready to serve, heat the broiler to high and arrange a rack in the upper third. Place the custards on a baking sheet and sprinkle about 2 teaspoons of the remaining 1/4 cup sugar evenly over each. Place under the broiler until the sugar is caramelized and golden brown, about 1 to 2 minutes—watch carefully to avoid burning. (Alternatively, you can use a kitchen torch.) Serve immediately.
Orange Spice Eggnog
Bring a little bit of heat to the holidays with this recipe. There are other versions out there with less spice if you aren’t one that likes the burn along with the sweet.
- 6 Large Egg Yolks, Plus 2 Large Whites
- 3 Cups Whole Milk
- 10 Black Peppercorns
- 2 Allspice Berries
- 2 One-Inch-Long, ¼-Inch-Thick Slices Fresh Ginger
- 1 Cup Heavy Cream
- 2 Ounces Dark Rum
- Unsweetened Freshly Whipped Cream, for serving
- ¾ Cup Sugar
- Large Pinch Coarse Salt
- 2 Crushed Cardamom Pods
- 1 Clove
- 2 Tablespoons Freshly Grated Orange Zest, plus more for topping
- 2 Ounces Bourbon
- 1 Ounce Cognac
- In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.
- Pour yolk mixture back into saucepan. Add peppercorns, cardamom, allspice, clove, ginger, and orange zest. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.
- Pour mixture through a fine-mesh sieve into a large bowl; discard solids. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.
- Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, about 5 minutes. Fold into eggnog.
- Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with orange zest.
Try one or several of these for something a little different. Hope you enjoy them. Let us know if you use one of these this holiday season, either in the comments below or on our Facebook page. Would love to hear your story!