Nothing says holiday spirit like a glass of eggnog.It tastes like Christmas when you combine a few simple ingredients, and the whole family can enjoy it.Learn how to make easy eggnog for your family, a traditional batches large enough for a party, or a glass of iced eggnog to enjoy on your own.
Step 1: The milk mixture needs to be created.
Combine the ingredients in a large saucepan.When the mixture comes to a low boil, stir occasionally.If you don't stir the milk mixture as it cooks, it will burn and stick to the bottom of the pan, which will ruin the taste of your eggnog.
Step 2: The egg mixture needs to be made.
In a large bowl, combine the egg yolks and sugar.If using an electric beater, beat the egg mixture on low speed.
Step 3: Slowly add the milk mixture to the egg mixture.
When the ingredients are well incorporated, whisk the milk mixture into the room temperature egg mixture.The mixture should be put back into the saucepan.It takes about three to five minutes to cook it over medium heat.It's important to add the milk mixture gradually to the room temperature egg mixture.Adding the eggs directly to the hot saucepan can ruin the eggnog if they are combined too quickly.
Step 4: The burner has eggnog on it.
Allow it to cool for about an hour or two, or until the mixture reaches room temperature.
Step 5: The rest of the ingredients should be added.
The rum or brandy should be mixed with the cream.It's a good idea to mix the eggnog well.If you want a non-alcoholic version, skip the rum.Don't store it for too long because non-alcoholic eggnog will spoil quicker.
Step 6: Wrap the eggnog tightly.
Allow the flavors to combine and serve with a cinnamon stick.It's best to enjoy the eggnog within a few days.If the eggnog develops a foul odor, toss the unused portions.
Step 7: The egg whites should be separated from the yolks.
Crack each egg in half over a bowl and gently transfer the yolk from shell to shell, letting the white drop into the bowl.The remaining yolks should be transferred to a separate bowl.If the separation is a success, pour the whites from the egg into the large bowl.To minimize the risk of unseparated yolks or shell fragments being added to the main mixing bowl, repeat this process for each egg.Whites will not whip when contaminated with egg yolk, so if you get yolk in the whites, save that egg for breakfast.
Step 8: The egg whites and sugar should be beaten.
The egg whites will turn white and frothy if you beat them with an electric beater.When soft peaks begin to form, add half the sugar and beat.The process will take more time and energy if you use a whisk instead of an electric beater.When you remove the mixer, the soft peaks will melt back into the whites.
Step 9: The sugar should be mixed with the egg yolks.
In a separate bowl, mix half of the sugar with the egg yolks.When it is well blended, beat the mixture with a whisk.
Step 10: The egg mixture should be combined.
Slowly pour the beaten egg whites into the egg yolks with a spatula.You can stir too quickly or press too hard if you want to keep the fluffiness of the whites.
Step 11: The rum, milk and half of the cream should be added.
Slowly pour the rum into the egg mixture, folding it in with your spatula.You can leave out alcohol if you serve it to children or prefer non-alcoholic eggnog.Slowly add the milk and half of the cream to the bowl.Add more milk later to adjust the consistency.You may not need any more milk if you're adding alcohol.Before cooking the eggs, some cooks recommend heating the milk and cream and adding it to the egg mixture.Follow this step if you're worried about eating raw eggs.Do you want to add more alcohol?The amount of milk should be reduced by half for thicker eggnog.
Step 12: Eggnog can be whipped.
Beat the reserved half of the cream in another medium bowl, then gently fold the whipped cream into the mixture.You can serve the finished eggnog in a punch bowl.When you pull away the mixer, the stiff peaks should not collapse.
Step 13: Top with whipped cream and serve in clear glasses.
Sprinkle some Nutmeg on top and it will look pretty.You can keep leftovers in a sealed dish in the fridge for a few days or a week.
Step 14: The ice and milk should be blended.
The half full of ice cubes should be placed in the blender.The almond milk should be poured in.When it becomes frothy, blend the milk with the ice.This version of eggnog is appropriate for Lactose-sensitive guests.Almond milk could be swapped for soy milk, dairy milk or other nut milks.
Step 15: Put the eggs, Agave nectar and cinnamon in a bowl.
To make sure they are well incorporated, mix the eggs and the nectar with a whisk in a separate bowl.Put the cinnamon in it.Since you won't be able to heat this recipe, it's important to use pasteurized eggs to reduce the risk of illness.
Step 16: Take the remaining ingredients and blend them.
The egg mixture, the rum, and the cream sherry should be put into the blender.When they reach a smooth consistency, puree the ingredients.If you prefer non-alcoholic eggnog, serve it without alcohol.
Step 17: You can serve the drink.
You can serve the drink with a straw.When you're in the mood for something light and fresh, this iced eggnog is a great choice.If there are leftovers, you can keep this in a sealed container in your refrigerator for a few days, but it's best to enjoy it immediately after making it.If it has a strange smell or texture, discard it.