Warm Eggnog Recipe

November 26, 2009 · 62 comments

Eggnog

Eggnog is one of those much maligned holiday traditions, taking it’s place right alongside jewel speckled fruitcakes and mincemeat pie. Being a lover of eggs, sugar and cream, I never quite got why people hate it so much, but it’s popularity seems to have waned even further in recent years due to food safety concerns as well as the heart-attack inducing amount of cholesterol in one glass of this creamy eggy concoction.

Given my recent trip home and another planned for Christmas, I decided to stay in Manhattan for Thanksgiving this year. Thoughts of wandering out to the Thanksgiving Parade did cross my mind but I quickly dismissed them given the lunatic crowds that were sure to be lining the streets of 6th Ave.

Eggnog Holiday Drink

Although I had my Thanksgiving meal earlier this week with friends, something just didn’t feel right with letting this day of thanks pass by without some holiday cheer. Eggnog seemed like the perfect mid-afternoon pick-me-up, but after perusing a few recipes online it seemed far too complicated, and used about six more eggs than I was willing to ingest in one sitting.

I decided to take a hack at reinventing this childhood favourite as a grownup cocktail. The result? a warm eggnog, that’s quick to make, a pleasure to drink, and something that will get you tipsy faster than you can burn the marshmallows on your yams. By getting the eggs nice and frothy before adding the hot dairy, you’ll have a nice full bodied elixir, that’s satisfyingly rich without being thick or cloying. The brandy is optional, but really, what fun are the holidays without a little happy juice?

2009 has been a rough year, full of ups and downs, but despite my unemployment for most of this year, I’ve been able to put food on the table every day this year and for that I’m most thankful. If you have something to be thankful for, let us know in the comments, and please consider giving back, with a donation to the World Food Program through Blog Away Hunger.

Happy Thanksgiving everyone!

Warm Eggnog

2 large high quality eggs
1/3 cup sugar
1 cup half and half
1/2 cup cream
1 teaspoon vanilla
1/3 cup brandy or bourbon (optional)
nutmeg

Bring 2 eggs up to room temperature. Add the eggs to a blender and blend on high until a light creamy yellow color.

In a small saucepan, heat 1/3 C sugar with the half and half and cream over a gentle heat until you can see steam rising off the surface and some bubbles start to form around the edges of the pan. With the blender running, slowly pour the hot milk mixture into the eggs through the lid. Add the vanilla and continue blending the eggnog for a minute.

If you want to make your eggnog alcoholic slowly pour in up to 1/3 C brandy or bourbon into the running blender. Serve hot in small glasses with some nutmeg freshly grated on top.

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    • Newer Comments →
    • http://cookappeal.blogspot.com/ Chef E

      My sister and I were just talking about how we did not grow up with this, but we find in our own guilty pleasure after discovering it! I look forward to duplicating this Marc…

    • http://cookappeal.blogspot.com/ Chef E

      My sister and I were just talking about how we did not grow up with this, but we find in our own guilty pleasure after discovering it! I look forward to duplicating this Marc…

    • http://www.twitter.com/eatdrinklove amy

      I love eggnog. It’s a guilty pleasure of mine. Thanks for the recipe!

    • http://www.twitter.com/eatdrinklove amy

      I love eggnog. It’s a guilty pleasure of mine. Thanks for the recipe!

    • http://blog.melonoat.com/ melonoat

      i LOVE eggnog too! im looking forward to testing this out!

    • http://blog.melonoat.com melonoat

      i LOVE eggnog too! im looking forward to testing this out!

    • http://memoriesinthebaking.blogspot.com/ Marysol

      Marc, unlike the dried fruit brick, eggnog has always been embraced by my troops.
      And I know I would enjoy yours, except, I’d prefer a bigger glass.
      Hope you had a wonderful Thanksgiving.

    • http://memoriesinthebaking.blogspot.com Marysol

      Marc, unlike the dried fruit brick, eggnog has always been embraced by my troops.
      And I know I would enjoy yours, except, I’d prefer a bigger glass.
      Hope you had a wonderful Thanksgiving.

    • http://manggy.blogspot.com/ Manggy

      Marc, I’m thankful that things in your life appear to have stabilized :) I must admit I haven’t had one since I was a kid– it always seemed like a questionable luxury to us, as we did not have nutmeg on the shelves back then. Maybe it’s time I give it another shot :)

    • http://manggy.blogspot.com Manggy

      Marc, I’m thankful that things in your life appear to have stabilized :) I must admit I haven’t had one since I was a kid– it always seemed like a questionable luxury to us, as we did not have nutmeg on the shelves back then. Maybe it’s time I give it another shot :)

    • http://www.hungryandfrozen.blogspot.com/ Laura @ Hungry and Frozen

      I’ve actually never tried eggnog, and while it has always seemed a little creepy, I guess it’s no worse than semifreddo or uncooked cake batter, both of which I eat with gusto. Your recipe looks seriously inviting. Hope 2010 has more ups than downs for ya :)

    • http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen

      I’ve actually never tried eggnog, and while it has always seemed a little creepy, I guess it’s no worse than semifreddo or uncooked cake batter, both of which I eat with gusto. Your recipe looks seriously inviting. Hope 2010 has more ups than downs for ya :)

    • http://starchymarie.blogspot.com/ Marie

      I, for one, adore eggnog, but I have to admit I’ve only had the store-bought kind. I am too afraid to make it at home, which is silly, I know. Another dragon to slay in my kitchen, I suppose! Thanks for the holiday cheer post… I’m slowly getting into the swing of things, despite the CA weather!

    • http://starchymarie.blogspot.com Marie

      I, for one, adore eggnog, but I have to admit I’ve only had the store-bought kind. I am too afraid to make it at home, which is silly, I know. Another dragon to slay in my kitchen, I suppose! Thanks for the holiday cheer post… I’m slowly getting into the swing of things, despite the CA weather!

    • http://www.myfindsonline.com/ Amanda

      Mmm, now this sounds like it will warm you up on a cold winter night. I’ve never tried egg nog warm. I’m gonna give this recipe a whirl.

    • http://www.myfindsonline.com Amanda

      Mmm, now this sounds like it will warm you up on a cold winter night. I’ve never tried egg nog warm. I’m gonna give this recipe a whirl.

    • hanna

      I love homemade eggnog, hot or cold. And it’ll be the perfect thing to sip on and reminisce.

      This year has been a difficult one. I hope things look up in the coming year!

    • hanna

      I love homemade eggnog, hot or cold. And it’ll be the perfect thing to sip on and reminisce.

      This year has been a difficult one. I hope things look up in the coming year!

    • http://www.RecipeGirl.com/blog Lori @ RecipeGirl

      My nephew is a chef, and he was just telling me this weekend that I need to get an eggnog recipe on my site. This looks fabulous. I remember drinking eggnog as a teenager at a friend’s house for Thanksgiving. The excessive amount of eggs always freak me out a little bit too.

    • http://www.RecipeGirl.com/blog Lori @ RecipeGirl

      My nephew is a chef, and he was just telling me this weekend that I need to get an eggnog recipe on my site. This looks fabulous. I remember drinking eggnog as a teenager at a friend’s house for Thanksgiving. The excessive amount of eggs always freak me out a little bit too.

    • http://www.sassyradish.com/ radish

      LOVE warm eggnog :) but in my house, bourbon isn’t optional for it. I can’t wait to make it this season. Love your Bodum glasses for it too!

    • http://www.sassyradish.com radish

      LOVE warm eggnog :) but in my house, bourbon isn’t optional for it. I can’t wait to make it this season. Love your Bodum glasses for it too!

    • http://cheffresco.com/ cheffresco

      Mmm eggnog is soo tasty. Nice recipe & pics!

    • http://cheffresco.com cheffresco

      Mmm eggnog is soo tasty. Nice recipe & pics!

    • http://www.soyoufound.me/ joni

      I’ve never tried eggnog. Sounds nasty. And warm? I wonder how the egg doesn’t get cooked…

    • http://www.soyoufound.me joni

      I’ve never tried eggnog. Sounds nasty. And warm? I wonder how the egg doesn’t get cooked…

    • http://www.pastrychefonline.com/ Jenni

      Marc–I love this warm version. How fantastic. Next time, add some salt–I think it will put it right over the top, like boozy, warm vanilla pudding. And how could that be a bad thing?

      I’ve missed coming over here–craziness with my site reworking. Alas. Sounds like you had a lovely, low-key Thanksgiving:)

    • http://www.pastrychefonline.com/ Jenni

      Marc–I love this warm version. How fantastic. Next time, add some salt–I think it will put it right over the top, like boozy, warm vanilla pudding. And how could that be a bad thing?

      I’ve missed coming over here–craziness with my site reworking. Alas. Sounds like you had a lovely, low-key Thanksgiving:)

    • http://www.lovesfoodlovestoeat.blogspot.com/ Amber

      I’m a sucker for all those mistreated holiday goodies- mincemeat pie, fruitcake, and definitely eggnog! I just wanted to let you know that I’m interested in learning more about Blog Away Hunger for my blog, and that I love your site!

      Also, I tried out your crustless pumpkin pie for Thanksgiving this year, turned out fantastic! Rather than the cardamom (mom’s spice rack was lacking) I used cinnamon, orange zest, nutmeg, maple sugar, and cloves. I served it with a warm maple-rum sauce. Delish!

    • http://www.lovesfoodlovestoeat.blogspot.com Amber

      I’m a sucker for all those mistreated holiday goodies- mincemeat pie, fruitcake, and definitely eggnog! I just wanted to let you know that I’m interested in learning more about Blog Away Hunger for my blog, and that I love your site!

      Also, I tried out your crustless pumpkin pie for Thanksgiving this year, turned out fantastic! Rather than the cardamom (mom’s spice rack was lacking) I used cinnamon, orange zest, nutmeg, maple sugar, and cloves. I served it with a warm maple-rum sauce. Delish!

    • http://www.weareneverfull.com/ we are never full

      here’s to employment in 2010. for you, marc and for everyone (despite a 10% unemployment rate). i still live in fear of losing my job all the time – it’s a crappy position for all of us to feel so vulnerable. i’ve also been a bad friend blogger re: blog for hunger so i’m heading over to actually donate right now.

      as for the egg nog – i grew up w/ the non-alcoholic version from our local store – wawa (in the philly area). i used to LOVE when the first batches of egg nog came to the stores. it was soooo thick we used to dilute it with skim milk. my mom would add some alcohol but mine was virgin. i always wanted seconds and would soon get a bad stomach ache. but it was worth it.

    • http://www.weareneverfull.com we are never full

      here’s to employment in 2010. for you, marc and for everyone (despite a 10% unemployment rate). i still live in fear of losing my job all the time – it’s a crappy position for all of us to feel so vulnerable. i’ve also been a bad friend blogger re: blog for hunger so i’m heading over to actually donate right now.

      as for the egg nog – i grew up w/ the non-alcoholic version from our local store – wawa (in the philly area). i used to LOVE when the first batches of egg nog came to the stores. it was soooo thick we used to dilute it with skim milk. my mom would add some alcohol but mine was virgin. i always wanted seconds and would soon get a bad stomach ache. but it was worth it.

    • http://NoCounterspace.net/ Livia

      Just tried your recipe for its simplicity. It does exactly what you promised, and I think it ended up a little too light for what I was craving. But it was pleasingly simple, extravagantly foamy, and had just the right flavor.

      Thank you for sharing.

    • http://NoCounterspace.net Livia

      Just tried your recipe for its simplicity. It does exactly what you promised, and I think it ended up a little too light for what I was craving. But it was pleasingly simple, extravagantly foamy, and had just the right flavor.

      Thank you for sharing.

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    • Luana

      Wow just tried your recipe,so easy and amazing taste..Didn’t have bourbon so i replaced some of the cream with a tablespoon of brandy cream..

    • Luana

      Wow just tried your recipe,so easy and amazing taste..Didn’t have bourbon so i replaced some of the cream with a tablespoon of brandy cream..

    • http://patrickgibson.com/ Patrick Gibson

      Looks delicious! I notice the unit is missing beside the “1/2 Cream”. Could you clarify? I assume a cup, but just wanted to be sure. :)

    • http://patrickgibson.com/ Patrick Gibson

      Looks delicious! I notice the unit is missing beside the “1/2 Cream”. Could you clarify? I assume a cup, but just wanted to be sure. :)

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    • Guest

      Wow – the eggnog was delish (even better because I could make my single serving using a whisk and a microwave). Bonus: Your site is an over-the-top visual treat. Hope the opportunities in 2010 treated you to more income and pleasure than deprivation and frustration. -ck in ca

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    • Steve

      Hi there.
      I really fancy trying this but I don’t know what the unit of measurement C is? Could you advise please. To mitigate against my ignorance I just wanted to let you know that I’m from the other side of the pond.
      Thanks,
      Steve.

      • Anonymous

        No worries, C is short for cup. I’m not sure if you guys have the same
        cup measurements there that we do, but what’s important is the proportions,
        so as long as you’re using the same proportions you should be okay.

    • Steve

      Ah yes – Cups – of course. Thank you.

    • Steve

      Sorry – I think there is now something missing. 1 cup of half and half – what??

      • Anonymous

        Not sure if you get it out in the UK, but “half and half” is a mixture
        of half cream and half milk that they sell here in the US to add to
        coffee and tea. You can make it yourself by mixing milk and cream.

    • Helen

      How many servings does this make?

      • Anonymous

        2 servings

    • tania Chahoud

      i am reading the warm egg nog recipe, excuse my ignorance but what is half and half?

      • http://norecipes.com Marc Matsumoto

        Half and half is a 50/50 mixture of milk and cream. If you live in the US,
        you should be able to pick up a pint of half and half at any supermarket.

    • Frogster

      I’ve been trying to find a quick, simple recipe for warm egg nog.  I’m afraid yours has too much verbiage. I have no idea what you mean by “bring 2 eggs up to room temperature”.  I keep my eggs at room temp all the time!  You do not say how many servings this recipe makes. I skipped all the bumph about Thanksgiving.  I just want to know how to make a good warm egg nog!  Sorry, thumbs down on this. 

      • http://norecipes.com Marc Matsumoto

        Not sure where you’re based, but in the US eggs need to
        be refrigerated because they’ve had the protective membranes stripped off of them by pressure washers before they’re sold.

        • james

          just what kind of membrane would you be refering to?  are you saying that if i got un-washed eggs i wouldnt have to refrigerate them? 

        • http://norecipes.com Marc Matsumoto

          I’m not a food safety expert so I’m not going to say what you should or shouldn’t do with your eggs, but in areas where the eggs aren’t washed, there’s a protective membrane called a cuticle that keeps bacteria from entering the egg, so many people leave their eggs unrefrigerated. In the US all eggs sold commercially must be washed, so unless you have chickens in your back yard you probably won’t find an unwashed egg.

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