The Best Classic Eggnog Recipe (Easy Homemade Cooked Christmas Eggnog) (2024)

FAQs

What is the difference between cooked and uncooked eggnog? ›

So after the initial taste test with both batches freshly made, the cooked one tasted better, no doubt; it was richer, creamier, more custardy, and packed a lot more flavour than the raw one.

Old-Fashioned Eggnog

Usually, compared to classic eggnog, this version is stronger and creamier in taste and texture. Top it off with freshly grated nutmeg and cinnamon sticks.

Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria.

The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness.

Does Cooked Eggnog Taste The Same as Raw? Flavor-wise, I like both raw and cooked homemade eggnog. They're both delicious, but the cooked version has more of that delicious, custard-like flavor.

The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

Of course, this will be a matter of personal opinion, but the conclusion from this test is that brandy is the most suitable choice for eggnog. What Is Korbel California Brandy? Each of the three spirits has its own flavor profile and makes an excellent addition to the creamy, sweet, comforting taste of eggnog.

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices.

Spiced Rum

Speaking of spice, this eggnog addition packs a punch. And one sip will be all the proof you need that rum isn't just for tiki drinks. With flavors like vanilla, cinnamon, and clove taking center stage and a full-bodied creamy texture, spiced rum is a natural BFF for eggnog.

Why does aged eggnog taste better? ›

The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.

“The high fat content of the drink can also help your body absorb these essential nutrients.” The dairy in eggnog can also add protein to your diet, as can the eggs—those also provide B vitamins as well as choline, a nutrient that supports brain health, said Cohn.

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

Undercooked eggnog will be thin and watery; overcooked custard will curdle. The difference is a matter of only a few degrees. For perfectly smooth eggnog: Pour through a sieve before chilling.

Spices and seasonings: You'll need cinnamon, cloves, vanilla extract, and nutmeg. Egg yolks: Egg yolks thicken the mixture, creating a decadent texture. Sugar: Of course, you'll need white sugar for this dessert-like beverage. Rum: Spike your eggnog with light rum or leave it as-is for a non-alcoholic treat.

Made with the typical ingredients (minus the alcohol), you'll also find thickeners and stabilizers, artificial colors and flavors; some are also sweetened with high fructose corn syrup.

Store-bought eggnog still contains eggs, but most are already pasteurized, so even the sickliest Scrooge can likely have a sip.

Traditional eggnog does indeed contain raw eggs. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Yes, when the alcohol content is 20% of the egg and sugar mixture, it becomes sterile and can sit in cool storage on a shelf for up to a year. Usually, I use the egg base and make my eggnog before the three-week mark (you can make it up to a year in advance!).