Eggnog Yes or No?

Eggnog, egg nog or egg-nog, historically also known as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks.” Wikipedia

Eggnog, yes or no?

And if yes, spiked or non-alcoholic? And if spiked, what alcohol do you add? Rum, bourbon, whiskey?

A rich and creamy adult milkshake it was called in one recipe I read. I think it’s a love it or hate it but we’ll see what response we get.

My mother made it with raw eggs when I was a kid and sprinkled nutmeg on top. She used a hand held egg beater, a rotary one, non-electric, to whip the egg whites into froth.  There was no cooking involved that I remember but there is definitely cooking in  Alton Brown’s recipe.

Here’s an article from Wired Magazine How to Use Science to Make Safe Eggnog with Raw Eggs  

There is an Eggnog Pound Cake Recipe here

You definitely do not want to make anyone sick with raw eggs. Not that anyone is entertaining and serving eggnog this holiday season.


18 thoughts on “Eggnog Yes or No?

  1. Alcoholic please! Don’t really mind which- I’ve only had the bottled variety so I’m in no position to comment really. 🙂 🙂 Merry Christmas, Ruth!

  2. YES! I love eggnog. I love it plain, with rum or bourbon. Fresh nutmeg always on top. The thicker and creamer the better.

  3. Eggnog, yes. Made with almond milk instead of cow milk. Used to enjoy spiked (with rum), but now no more alcohol for me.

  4. I remember trying a sip pf egg nog made from scratch when I was a child. My maternal aunt made it. I could barely swallow and have not had it since. I tried a sip of the carton type last Christmas. Nowhere near the thickness or taste like I remember. Tolerable…still not a fan.

  5. Hands down the best eggnog from scratch is Craig Claiborne’s recipe from the NYTimes in 1958. If you google Craig Claiborne eggnog, it will come up. I make the liquor, sugar, egg yolk mix the night before and put it in the refrigerator to mellow. I also don’t use all that heavy cream, it makes it extremely thick so that you have to eat it with a spoon as well as having the makings of a fast heart attack and 10 extra pounds for each cup you drink. Substitute whole milk or milk and half and half for some of the heavy cream, making sure you have at least a half pint of heavy cream to whip. I also add extra liquor and milk. I’ve used bourbon and cognac as is called for in the recipe or bourbon and brandy (lots cheaper than cognac). I’ve also used rum. They’re all delicious. The recipe makes 40 servings which would serve 40 people if you made it with all the heavy cream he call for, but if you make it more “drinkable” (not needing a spoon to eat it), probably fewer servings because some may guzzle. Don’t forget freshly grated nutmeg for the top, it’s so much better fresh. I think I’ve gained 5 lbs just writing this note and thinking about it.

    And don’t bother with the store bought, it’s given eggnog a bad name. Kind of like store-bought fruitcake. After you’ve had homemade fruitcake, you’ll want to have some with your homemade eggnog!

  6. YES! to Eggnog, bourbon and nutmeg. Loved reading all the comments! Egg npg pound cake combines two fo my
    favorite things! 🙂

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