Eggnog has been around for a very long time, in both forms of alcoholic and non-alcoholic drinks. Eggnog recipe is more associated with Christmas, but has traditionally been presented throughout the season from Halloween to new year’s.
You can also make other versions of eggnog that use egg substitute or something like egg place almond milk. The latter is surprisingly sweet and tasty, and much richer and thicker.
Eggnog intense filling and therefore might be best served at parties by munchies instead along with food. If not, it is like adding a few eggs into your food.
Eggnog this recipe is for 6 servings, because usually people make eggnog in large numbers. Whatever you don’t drink now will save for later on in the refrigerator during the 2-3 day.
- 2 cups of whipping cream
- 2 cups milk
- 1 Cinnamon Stick
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of ground nutmeg
- 6 eggs
- 1/4 cup of sugar
- 1/4 teaspoon salt
- 3/4 cup brandy
- 1/4 cup dark rum (or bourbon)
- Beat eggs on medium speed until very frothy.
- Add the milk, cream, sugar, vanilla and nutmeg as you continue to beat.
- Cook over medium-low heat, stirring frequently, until thick enough to coat a spoon.
- (If you are worried about the safety of eggs, check the temperature with a food thermometer — it should be 160 degrees.)
- Take it off the heat and stir in whipping cream, milk, brandy and rum.
- Chill until you’re ready to serve.
- Better to keep it cool at all times.
- Garnish each serving with nutmeg sprinkled on top and stick cinnamon