Eggnog is one of those traditional holiday foods that went from seasonal treat to culinary pariah over the past century. Along with jewel speckled fruitcakes and mincemeat pie, it’s become an anachronism from a bygone era when we didn’t think twice about eating eggs raw, and cholesterol was nothing more than a scientific curiosity.
I don’t know if health concerns had anything to do with eggnog’s waning popularity, but the artificially flavored travesties sold in stores these days would turn even the most ardent ‘nog-lover off of the creamy, eggy concoction. Recently I’ve seen aged eggnog making a comeback in the craft cocktail scene, but who has time (or the refrigerator space) to prep this holiday tipple in summer for consumption during the holidays?
That’s why I came up with this quick hack that produces a delightfully full-bodied eggnog, that’s satisfyingly rich without being thick or cloying. The trick is to whip some eggs in a blender and then heat all the other ingredients until piping hot, before blending it all into a soul-warming elixir with a frothy head that’s sure to get you into the holiday spirit.
Consumed warm, it will take the chill of the most frigid of winter days, but this eggnog is satiny smooth and delicious chilled as well, so there’s no need to feel like need to drink it all in one sitting (though it may be tempting.
I like using a 2:1 ratio of milk to cream for this to keep it from becoming overly rich, but you can certainly increase the amount of cream if you’re in the mood for something even more decadent. As for the booze, I used Armagnac, a kind of brandy but I’ve made it before with everything from rum, to bourbon to shochu and it’s all good. If you want to reduce the alcohol content, but still get the flavor of the brandy, you can boil it down for a bit before adding the milk, cream, and sugar.
I hope you enjoy this eggnog and have a wonderful holiday season!
Ingredients
-
2
large
pasteurized eggs* (room temperature)
-
1/3
cup
granulated sugar
-
1
cup
whole milk
-
1/2
cup
heavy cream
- 1 teaspoon
-
1/3
cup
brandy
-
ground nutmeg
Steps
-
Add the eggs to a blender and blend until a light creamy color.
-
In a small saucepan, heat the sugar, milk, cream, vanilla and brandy (optional) until it's steaming hot, but not boiling.
-
With the blender running on medium speed, slowly pour the hot milk mixture into the egg mixture through the lid.
-
Serve hot in small glasses with some nutmeg grated on top.
Notes:
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…
I love eggnog. It’s a guilty pleasure of mine. Thanks for the recipe!
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…
I love eggnog. It’s a guilty pleasure of mine. Thanks for the recipe!
i LOVE eggnog too! im looking forward to testing this out!
i LOVE eggnog too! im looking forward to testing this out!
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.
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.
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 🙂
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 🙂
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 🙂
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!
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 🙂
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.
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!
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!
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.
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!
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.
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!
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.
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!
Mmm eggnog is soo tasty. Nice recipe & pics!
Mmm eggnog is soo tasty. Nice recipe & pics!
I’ve never tried eggnog. Sounds nasty. And warm? I wonder how the egg doesn’t get cooked…
I’ve never tried eggnog. Sounds nasty. And warm? I wonder how the egg doesn’t get cooked…
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:)
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:)
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!
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!
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… Read more »
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… Read more »
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.
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.
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..
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. 🙂
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..
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. 🙂
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
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.
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.
Ah yes – Cups – of course. Thank you.
Sorry – I think there is now something missing. 1 cup of half and half – what??
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.
How many servings does this make?
2 servings
i am reading the warm egg nog recipe, excuse my ignorance but what is half and half?
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.
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.
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.Â