The Eggnog Recipe That Has Everyone Talking This Season
Discover the eggnog recipe that’s winning hearts and taste buds
Eggnog, Recipe, Holiday, Coconut Milk, Dark Rum, Family, Cooking
Proctor: My husband is super eager for me to whip up this eggnog again. My dad even claimed it was the best he’s ever tasted! The lactose-free version I tried with coconut and oat milk vanished quicker than a snowflake in Miami.
Honestly, it’s safe to say that this eggnog is a total winner. Sure, it takes a bit of effort, but trust me, it’s worth it.
So, what’s the deal with eggnog? It’s been around since the mid-1700s, originally called egg-flips by the British. The name eggnog came about in the U.S. around the 1770s, with a recipe that supposedly belonged to George Washington. It called for raw eggs, a ton of booze, dairy, nutmeg, and a few days of chilling. And that’s pretty much how most eggnog recipes still look today.
What makes my eggnog special? I use a Swiss meringue and temper the yolks, which helps reduce any risk of salmonella. But it’s not just about safety; the texture is so much creamier and luxurious. Plus, I add some warming spices and vanilla, and I’ve got options for those who can’t have dairy! Honestly, I prefer it with coconut milk, but I might be a bit biased.
This recipe gives you a rich, creamy drink that packs a punch, but with a modern twist. And let’s be real, eggnog season is short, so you’ve got to make it while you can!
So, if you’re ready to dive into the best eggnog ever, here’s what you need to know. It takes about 35 minutes of active time and an hour to rest, serving about 4 to 6 people.
For the custard base, you’ll need whole milk (or unsweetened oat milk), a cinnamon stick, vanilla extract, coconut milk (or heavy cream), and dark rum if you’re feeling adventurous. For the Swiss meringue, grab some superfine sugar and egg whites.
To make it, heat the milk with vanilla and spices, whisk the egg yolks with sugar, and temper them with the warm milk. Then, strain the mixture, add your cream or coconut milk, and stir it all together.
For the meringue, whisk the egg whites and sugar, heat them over a double boiler until they’re opaque, then whisk until fluffy. Fold that into your custard, chill it for an hour, and you’re ready to serve!
Garnish with freshly grated nutmeg, and enjoy! If you want a non-alcoholic version, just skip the booze and add a bit more milk and vanilla.
And that’s the eggnog recipe I’m totally obsessed with right now. If you need a visual, check out the video version of this recipe below!