Holiday eggnog, anyone? Unlike commercial eggnogs, which are full of sugar and unsightly additives, a glass of this won’t leave you feeling too guilty. Learn how to make spiked eggnog from scratch and get a bonus vintage recipe to boot!
HOMEMADE HOLIDAY EGGNOG
The first time I remember having eggnog, I was four or five years old. My mom coated the rims of her dinner glasses with green coloured sugar sprinkles and from that moment on, I was an eggnog fiend.
My mother only bought eggnog for Christmas, never before, never after.
A collector of ruby red Lumimarc glasses, she often served the family eggnog in her treasured collection. It was always beautiful and festive, and I couldn’t get enough of that sweet, creamy, and spicy nog. I still can’t.
If my mom had known just how much sugar and additives were lurking in those cartons of eggnog, she would have made her own from scratch.
SPIKED EGGNOG FROM SCRATCH VIDEO
Spiked eggnog is a snap to make. Here’s my video tutorial demonstrating how it’s done. If you like what you see, make sure to subscribe to my YouTube channel!
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SPIKED EGGNOG TWO WAYS
Consider it your lucky day, because I’m giving you two recipes today!
If you wind up watching the video tutorial, you’ll notice that I only demonstrate one of the two ways that I make eggnog.
The bonus recipe today is a vintage recipe that I pulled from a falling-apart antique cookbook that was published in the 1910s. For the milk measurement, it specifies two-thirds of “a glassful”.
Vintage recipes always make me chuckle!
There’s also a recipe for a floor polish in the book that calls for spermaceti and turpentine. They also caution against using metal utensils on earthenware because it reacts and can make you sick.
I wonder when they realized that it was actually the lead paint that made them ill? I digress. Sometimes I get carried away when I get to talking about vintage books.
Please note that my recipes are for one large serving, which can be divided into two smaller portions. You can easily double, triple and quadruple the recipe as needed.
THE VINTAGE RECIPE
This recipe is light and refreshing.
The first time I tried it, it took me aback. It’s a far cry from anything you will buy in a store, that’s for sure!
The egg is separated and the yolk is beaten with the sugar. The egg white, on the other hand, is beaten and folded into the eggnog.
If you want to stay true to the vintage recipe, here’s a picture of it, because in the recipe card below, you will see that I adapted it.
MY ORIGINAL RECIPE
I temper the egg in my version, for reasons I explain below. I also add more alcohol because I feel like you should be able to taste something when you’re drinking spiked eggnog.
In the vintage eeggnog recipe, you can barely taste it; it’s almost like it’s used as an extract! You will also find vanilla extract (made from scratch) and coconut palm sugar in my version.
It’s richer, creamier, and the kind of eggnog you won’t mind drinking warm. Actually, that’s my favourite way to have it! It can be served over ice or chilled, but I love pouring it into a mug and drinking it as is.
If you’re a fan of eggnog lattes, all you need to do is add your espresso after it comes off the stove.
LET’S TALK ABOUT EGGS
Milk is the dominant ingredient in eggnog, but you can’t make eggnog without eggs, can you? Otherwise it’s not eggnog! Sorry, vegans.
The vintage recipe calls for raw eggs, and the other recipe heats the eggs through a basic technique called tempering (this is the recipe you’ll see me making in the video).
The reason I like tempering my eggs when making eggnog is because I don’t have access to farm fresh eggs. I know I could spend a lot more money on eggs at the store by opting for something that’s organic and free range, but I still can’t see the chickens myself, can I?
How can I guarantee what kind of conditions they’re living in? Can I see what they’re being fed? I can’t, so I don’t buy them. It’s a completely different story if I’m driving down the road and I see fresh roadside eggs for sale. What am I getting at?
When chickens are living in cramped conditions and are fed poor diets, the chances of the eggs being contaminated with salmonella are a lot higher. So when I’m sourcing my eggs for eggnog, I’m a bit wary, and if I can’t get my hands on farm fresh eggs, I temper them.
On the other hand, when you make spiked eggnog, it’s been proven that the alcohol will kill any salmonella bacteria that may be lurking, so the choice is yours.
LET’S TALK ABOUT DAIRY
In both of my recipes, I use a ratio of one part cream to four parts milk.
If you are fortunate enough to have access to pasture-raised raw dairy, use it in your recipe. It’s full of nutrients that are stripped away through ultra-high pasteurization and homogenization, and it’s also more creamy and delicious. In other words, it’s perfect for eggnog.
Living in Canada, it’s illegal for farmers to sell raw milk, and since I have a hard enough time finding good eggs, pasture-raised raw milk is basically a mirage. Oh, and before you dig out the pitchforks and light the torches, give this podcast a listen. It’s a real eye opener!
WE’RE TALKING ABOUT SUGAR, TOO
Eggnog wouldn’t be eggnog without a little sweetening.
The vintage recipe asks for refined sugar, which I don’t deviate from, but for my own recipe, I like using coconut palm sugar.
Have you had coconut palm sugar before? It’s still sugar, so it’s by no means a replacement, but it’s low-glycemic, which means it doesn’t lead to a big spike in your blood sugar.
I love the deep, rich taste it imparts to the eggnog, but if you’re not a fan, or if you don’t have it on hand, maple syrup or stevia are my runner-ups. I’m more of a wing-it girl when it comes to recipes, so add them to taste if you’re not using coconut palm sugar.
THE ALCOHOL FOR SPIKED EGGNOG
Finally, the ingredient that puts the spike in spiked eggnog!
In both of my recipes, I use a mix of dark spiced rum and brandy. If you only have rum, use that. If you only have brandy, same answer.
In the event that you have neither rum nor brandy, than may I suggest bourbon? After all, bourbon used to be sold as a cheaper alternative to cognac.
When it comes to brandy, though, cognac is the favourite for eggnog. Why? I don’t know. All I know is that cognac is to brandy what champagne is to sparkling wine.
Apparently cognac has it’s own distinct flavour, but if I were to taste the two in a side-by-side tasting, I assure you that all I would taste is burning. This is a conclusion I came to after years of trying to be a scotch enthusiast. Sad, but true.
ARE YOU NEW TO MAKING EGGNOG?
Will this be your first time making eggnog from scratch, or are you a seasoned veteran? If you’re new, is it because you’re scared of the food labels, too? It’s almost like we’re in a new era of snake oil salesmen, isn’t it? Anyhow, do let me know which recipe intrigues you the most. Which one are you most excited to try out? I hope you’ll let me know in the comments below!
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VINTAGE EGGNOG INGREDIENTS
1 cup milk
1/4 cup heavy cream
1 egg, separated
2 tsp sugar
1 tsp dark rum
1 tsp brandy
VINTAGE EGGNOG INSTRUCTIONS
Beat the egg yolk with the sugar until well combined.
Whisk in the milk, rum, and brandy with the beaten egg yolk.
In a separate bowl, beat the egg white until it forms soft peaks.
Stir the egg white into the eggnog. S
Sprinkle with nutmeg and enjoy!
Vintage Eggnog Recipe
- 1 cup milk
- 1/4 cup heavy cream
- 1 egg separated
- 2 tsp sugar
- 1 tsp dark rum
- 1 tsp brandy
- Beat the egg yolk with the sugar until well combined.
- Whisk in the milk, rum, and brandy with the beaten egg yolk.
- In a separate bowl, beat the egg white until it forms soft peaks.
- Stir the egg white into the eggnog.
- Sprinkle with nutmeg and enjoy!
- Best served immediately, because of the whipped egg white.
- Try to source good farm fresh eggs for this recipe.
- Don’t be afraid to play. Add more alcohol, use a healthier sugar, or sprinkle on some cinnamon instead of the nutmeg.
SPIKED EGGNOG INGREDIENTS
MAKES ONE LARGE SERVING OR TWO 3/4 CUP SERVINGS
1 cup milk
1/4 cup heavy cream
3 tsp coconut palm sugar
1 tbsp dark spiced rum
1 tbsp brandy
1/4 tsp vanilla extract
nutmeg or cinnamon for garnish (or both!)
SPIKED EGGNOG INSTRUCTIONS
Add the milk and cream to a medium saucepan and heat over medium heat, stirring occasionally to prevent scorching.
Whisk in the coconut palm sugar to the milk while it's heating.
Beat the egg in a medium mixing bowl.
Add the vanilla and alcohol to either the milk or the eggs.
Once the milk comes to a simmer, slowly add it to the egg in small stages, beating it vigorously.
Let it chill in the fridge, pour it over ice, or serve it in a mug.
Finish with a sprinkling of cinnamon or nutmeg, or both!
PRINTABLE SPIKED EGGNOG RECIPE CARD
- 1 cup milk
- 1/4 cup heavy cream
- 1 egg
- 3 tsp coconut palm sugar
- 1 tbsp dark spiced rum
- 1 tbsp brandy
- 1/4 tsp vanilla extract
- nutmeg or cinnamon for garnish or both!
- Add the milk and cream to a medium saucepan and heat over medium heat, stirring occasionally to prevent scorching. Whisk in the coconut palm sugar to the milk while it’s heating.
- Beat the egg in a medium mixing bowl.
- Add the vanilla and alcohol to either the milk or the eggs.
- Once the milk comes to a simmer, slowly add it to the egg in small stages, beating it vigorously.
- Let it chill in the fridge, pour it over ice, or serve it in a mug.
- Finish with a sprinkling of cinnamon or nutmeg, or both!
- Store for up to three days
PIN IT FOR LATER
Love and gratitude,
I am totally going to make this and I’m going to add rum and brandy! Looks soooooo good!
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